Cilantro-Lime Mahi-Mahi on the Grill

Mahi-mahi, a delicately flavored, savory, white fish with a meaty flesh, grills-up moist and delicious. When selecting mahi-mahi for the grill, look for the thicker center cut portion towards the head versus the thinner tail end. Although frozen will certainly do, fresh will yield a better result!


mahi-mahi filets

2, 6 ounce mahi-mahi filets (total 12 ounces)


1 peeled and finely diced shallot

½ bunch finely chopped cilantro leaves (no stems)

½ teaspoon coarse sea salt

dash of ground white pepper

dash of ground cumin

dash of ground coriander

zest and juice of 1 lime, combined with 1 tablespoon olive oil


Combine all marinade ingredients and mix thoroughly.

Rub marinade on both sides of the mahi-mahi covering completely and allow to rest for at least one-half hour before cooking; 24 hours is recommended.

Fire up your outdoor grill. For best results make sure that your grill has had at least 20 minutes to heat with the lid closed and that the grates have been cleaned thoroughly with a wire brush. It is best to brush your grilling grates after they have heated up.

It is not necessary to remove any of the marinade from your fish, but do ensure that there is no oil dripping before placing the filets on the grill.

Grill mahi-mahi by first placing the non-skin side down on the grill and closing the lid.

Depending on the thickness of the filet, cook for 3 to 5 minutes before opening the lid and flipping the fish to the other side. As a general rule, the filets are ready to flip when they come away easily from the grill.

Allow to grill for 3 to 5 more minutes with the lid open.

Your mahi-mahi is ready when it has reached an internal temperature of 145 degrees Fahrenheit or when the flesh has become opaque.

Serves 4. Enjoy!