Served with a fresh balsamic tomato salad, this juicy Grilled Mahi Mahi Recipe is an easy and flavorful fish dinner that can be grilled or pan-seared. Mahi Mahi is tender, flaky, and seriously delicious. The tomato salad on top is a must!
Grilled Mahi Mahi Recipe
This simple recipe makes the juiciest grilled Mahi Mahi! The fish fillets are seasoned to perfection and the balsamic tomato salad adds a fresh and flavorful element. Whether you cook it on the stove or an outdoor grill, this is the best Mahi Mahi recipe you’ll find. This dish is easy to make, and keeps the grilled fish moist and delicious. Even the fish-haters in my family can’t resist this meal. Plus, it’s super straightforward to whip up and comes together in a snap.
What is Mahi Mahi?
Mahi Mahi is a firm fish with meat that has a crab-like texture. It doesn’t have a super strong fishy taste, so it’s great for people who don’t love seafood. It absorbs the flavor of your seasoning and stays nice and firm while it’s cooking.
Mahi Mahi lives in temperate, tropical, and subtropical waters. If you live near the shore, you can probably find them at your local fish market. You can also purchase frozen Mahi Mahi at any grocery store. I recommend buying wild-caught fish because they have the best flavor.
Ingredients You Will Need
- Mahi Mahi Fillets
- Olive Oil
- Minced Garlic
- Dried & Fresh Basil
- Salt & Pepper
- Roma Tomatoes: Slice and dice your tomatoes to desired size.
- Grated Parmesan
- Balsamic Glaze: This will be used to drizzle over your salad.
How to Grill Mahi Mahi
- Preheat an outdoor grill to medium-high heat, about 425˚F to 450˚F.
- Pat dry the fish fillets and brush them with the seasonings.
- Brush the grill grates with oil and grill the fish for 4 to 5 minutes, per side, or until nice golden grill marks appear and the flesh is set. Try not to overcook the fish because it will be too dry.
- Meanwhile, make the salad and combine tomatoes, basil, oil, garlic, salt, and pepper in a mixing bowl, stirring until well incorporated.
- Remove the Mahi Mahi from the grill and transfer it to a plate. Top with the salad and serve.
How To Cook Mahi Mahi on the Stovetop
- Pat dry the fish fillets and season them.
- Heat a nonstick pan or cast iron skillet over medium-high heat. When the pan is hot, add olive oil to cover the bottom of the pan. Add the Mahi Mahi and cook for 3 to 4 minutes per side or until set. If possible, use a fish spatula to turn over the fish. It makes it so much easier to flip the fish or remove a fillet from the cooking pan without tearing the flesh.
- Remove and Serve: Remove the fish from the pan, garnish with the tomato salad, and serve.
Tips for the Best Mahi Mahi
- Don’t Overcook: If you overcook your Mahi Mahi, it will become dry and rubbery. You should remove it from the heat as soon as it starts getting golden brown and the flesh appears set.
- Dry Fish Before Seasoning: Don’t forget to pat dry your fish fillets with paper towels before brushing them with the seasoning. This will aid the browning process when you cook your fish.
- Grease Grill or Skillet: It’s important to cover the bottom of your pan with oil when cooking Mahi Mahi on the stove. If you’re grilling your fish, make sure to grease the grill grates before cooking. This way, nothing will get stuck to your grill or skillet.
- Serve Hot: Mahi Mahi is best served hot, so don’t let your fish rest for too long before serving.
- White Sangria: White wine is a classic drink to serve with Mahi Mahi. To make things more interesting, you should totally serve this dish with my Easy White Wine Sangria!
- Pretzel Bites: To turn this fancy dinner into a fun, full coarse meal, preface your dish with these simple Soft Pretzel Bites.
- Creamed Spinach: This Quick and Easy Creamed Spinach Dip is another tasty appetizer to serve with Mahi Mahi. It only takes 10 minutes to throw together, and it goes great with bread or crackers!
More Fish Recipes
- Skillet Tilapia with Creamy Lemon Sauce
- Prosciutto Wrapped Salmon Skewers
- Fish Tacos with Creamy Lime Mustard Sauce
- Roasted Mahi Mahi with Veggies
- Baked Tilapia
Grilled Mahi Mahi with Balsamic Tomato Salad
- 4 Mahi Mahi Fillets
- 3 tablespoons olive oil
- 3 cloves garlic, finely minced
- 2 teaspoons dried basil, or 2 tablespoons chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 2 roma tomatoes, diced
- 2 tablespoons chopped fresh basil
- ½ tablespoon olive oil
- 1 cloves garlic, minced
- salt and fresh ground black pepper, to taste
- fresh grated parmesan
- Balsamic glaze, for topping
- Preheat an outdoor grill to medium-high heat; about 425˚F to 450˚F.
- Pat dry the fish fillets and set on a plate.
- In a mixing bowl, whisk together the oil, garlic, basil, salt and pepper. Brush fish with the oil mixture.
- Brush grill grates with oil so that the fish doesn’t stick.
- Grill the fish for 4 to 5 minutes per side, or until nice golden grill marks appear and the flesh is set. Don’t overcook or the fish will be dry and rubbery.
- In the meantime, prepare the salad by combining prepared tomatoes, basil, oil, garlic, salt and pepper in a mixing bowl; stir until well incorporated.
- Remove fish from the grill and transfer to a plate. Add some salad over each fish fillet.
- Grate fresh parmesan cheese over the salad and drizzle with balsamic glaze. Serve and enjoy!
- Prepare the fish and tomato salad per the instructions above.
- Heat a nonstick pan or a cast iron skillet over medium-high heat.
- When pan is hot, cover the bottom of the pan with olive oil.
- Add the Mahi Mahi to the pan and cook for 3 to 4 minutes per side, or until set.
- Remove from pan; garnish with prepared tomato salad and serve.
- Avoid Overcooking: Remove Mahi Mahi when it’s golden brown and set to prevent it from becoming dry. To check for doneness, you can use an instant-read meat thermometer and remove the fish from the grill when its internal temperature registers at 145˚F.
- Pat Dry Before Seasoning: Always dry your fillets with paper towels before seasoning to enhance browning.
- Grease Your Cookware: Oil your pan or grill grates before cooking to prevent sticking.
- Serve Immediately: Enjoy your Mahi Mahi hot; serve right after cooking for the best flavor and texture.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.