Grilled Mahi-Mahi: A Delicious and Easy Recipe
Are you looking for a quick, healthy, and flavorful weeknight dinner? Look no further! This grilled mahi-mahi recipe is perfect for a summer barbecue or a simple weeknight meal. Mahi-mahi, also known as dolphinfish, is a flaky white fish that's incredibly versatile and absorbs flavors beautifully. This recipe highlights its natural sweetness with a zesty marinade and simple grilling technique.
Ingredients You'll Need:
- 1.5 lbs mahi-mahi fillets, skin on or off (your preference!)
- 1/4 cup olive oil - A high-quality olive oil will make a difference in the flavor!
- 2 tablespoons lime juice - Freshly squeezed is best!
- 1 tablespoon soy sauce - Low sodium is a healthier option.
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder - Adjust to your spice preference.
- 1/4 teaspoon black pepper
- Salt to taste
- Optional garnishes: Fresh cilantro, lime wedges, mango salsa
Instructions: Prepare the Mahi-Mahi
- Prepare the Marinade: In a medium bowl, whisk together olive oil, lime juice, soy sauce, garlic powder, chili powder, black pepper, and salt.
- Marinate the Fish: Place the mahi-mahi fillets in a resealable bag or shallow dish. Pour the marinade over the fish, ensuring they are fully coated. Refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
Grilling the Mahi-Mahi to Perfection
- Preheat Your Grill: Preheat your grill to medium-high heat. Clean the grates to prevent sticking.
- Grill the Fish: Remove the mahi-mahi fillets from the marinade and place them on the preheated grill. Grill for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Don't overcrowd the grill; work in batches if necessary. Cooking time will depend on the thickness of your fillets.
- Check for Doneness: The fish is cooked through when it flakes easily with a fork and is opaque throughout. Overcooked mahi-mahi will be dry, so keep a close eye on it.
Serving Suggestions & Tips for Success
- Serve immediately: Grilled mahi-mahi is best enjoyed fresh off the grill.
- Garnish generously: Fresh cilantro, lime wedges, and a vibrant mango salsa add a burst of freshness and flavor.
- Adjust the spice: Feel free to adjust the amount of chili powder to your liking.
- Other marinade options: Experiment with different herbs and spices to create your own unique marinade. Consider adding cumin, oregano, or paprika.
- Don't overcook: Overcooked mahi-mahi is dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
- Leftovers: Store leftover grilled mahi-mahi in an airtight container in the refrigerator for up to 3 days.
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