Here is a simple, delicious and healthy meal you can whip up on your grill in no time flat! I’m talking about Grilled Mahi Mahi served up on a lettuce wrap with a creamy red cabbage slaw and a shot of hot sauce.
Seriously…very tasty and very easy!
Prep the Mahi Mahi for the Grill
I like to start with frozen 8 ounce filets as they are the perfect portion size and are handy to keep in the freezer. I thaw the filets by placing them in the refrigerator for 24 hours.
Before the fish hits the grill I like to rinse them under cold water and feel to make sure they are completely thawed. If they are still a little frozen then I let them sit in a bowl of cool water for 14-20 minutes.
Pat the mahi mahi dry with paper towels, apply a light coat of Pam non-stick cooking spray and then season liberally with you seafood seasoning of choice.
Personally I like to use the Magic Seasoning Blends product, Blackened Redfish Magic. If you want to make your own seasoning blend then here is the one that we used for our Smoked Mahi Mahi recipe.
All Purpose Fish Rub
- 1/2 cup paprika
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup granulated garlic
- 2 tbsp onion powder
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp chili powder
- 1 tbsp oregeno
- 2 tsp cayenne
Let the rub work into the fish for 5-10 minutes before it hits the grill.
Grill the Mahi Mahi
I was cooking on my Weber Traveler gas grill and had it pre-heated on High for 10 minutes. You can use a Weber charcoal grill if you want but this fish cooks so quick it seems like a waste of charcoal unless you have other stuff to throw on the grill.
The grilling process is incredibly simple.
Grill the fish for four minutes, flip it over and grill another four minutes.
After the fish has grilled for four minutes on each side start checking the internal temperature with a digital thermometer. I always cook fish to an internal temperature of 145F.
Once the fish hits 145F give it a quick squeeze of lemon juice and it is ready to devour!
Serving the Grilled Mahi Mahi
The mahi mahi is a hearty, meaty white fish with a mild fish flavor. This is one of those fish species that are great for people who “don’t like fish”.
An eight ounce filet is half a pound of protein which is a very large serving size. You could serve this with some steamed or grilled veggies and a side of rice for a really filling and healthy grilled dinner.
I like to break the filet into a couple of sections and use them for fish tacos or, in this case, lettuce wraps.
Grilled Mahi Mahi
- Mahi Mahi filets
- 1 tbsp Seafood Seasoning per filet
- 1 tsp Pam non-stick cooking spray
- 1 Lemon
- Rinse the mahi mahi under cold water and pat dry with paper towels.
- Lightly spray the fish on both sides with the Pam to help the seasoning adhere.
- Coat both side of the fish with the seafood seasoning.
- Grill the fish with High heat for four minutes per side until an internal temperature of 145F is reached.
- Squeeze some lemon juice onto the fish and serve as desired.