Grilled Mahi Mahi Recipe
Juicy Grilled Mahi Mahi topped with a hearty balsamic tomato salad. It's an easy and flavorful fish dinner that can be grilled or pan-seared.
Servings: 4
Equipment
Ingredients
For the Fish
- 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 freshly ground black pepper
For the Salad
- 2 roma tomatoes diced
- 2 tablespoons chopped fresh basil
- ½ tablespoon olive oil
- 1 cloves garlic minced
- salt and freshly ground black pepper to taste
- freshly grated parmesan
- Balsamic glaze for topping
Instructions
Grill Method
- Prep. Preheat an outdoor grill to medium-high heat, about 425˚F to 450˚F. Pat dry the fish fillets and set them on a plate.
- Combine the flavored olive oil mixture. In a mixing bowl, whisk together the oil, garlic, basil, salt, and pepper. Brush the mahi mahi with the oil mixture.
- Grill. Brush the grill grates with vegetable oil so 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.
- Make the balsamic tomato salad. In the meantime, combine the chopped tomatoes, basil, oil, garlic, salt, and pepper in a mixing bowl; mix and stir until well incorporated.
- Finish and serve. Remove the grilled mahi mahi filets from the grill and transfer them to a plate. Top each filet with the prepared tomato salad. Grate some parmesan cheese over the salad and drizzle with balsamic glaze. Serve.
Stove Top Method
- Prep. Prepare the fish and tomato salad per the instructions above.
- Prepare the skillet. Heat a nonstick pan or a cast-iron skillet over medium-high heat. When the pan is hot, cover the bottom of the pan with olive oil.
- Cook. Add the Mahi Mahi to the pan and cook for 3 to 4 minutes per side, or until set and the internal temperature of the fish registers at 145˚F.
- Serve. Remove the fish filets from the pan, top them with the prepared tomato salad, parmesan cheese, balsamic glaze, and serve.
Notes
- 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.
Nutrition
Calories: 265kcal | Carbohydrates: 3g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 124mg | Sodium: 443mg | Potassium: 803mg | Fiber: 1g | Sugar: 1g | Vitamin A: 617IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 3mg
