Grilled Mahi Mahi Recipe (2024)

FAQs

How is mahi supposed to be cooked? ›

It is a popular choice for grilling because it doesn't fall apart easily. It can also be sautéed, broiled, baked or used in soups, and its mild flavor works well with Caribbean and Pacific Rim spices. Similar fish include swordfish, tuna or striped bass.

This fish is known as a "lean" protein, meaning that it doesn't have much fat, which is great for heart health. Additionally, grilling is a healthy way to cook, as it uses less oil or butter, relying instead on the hot, quick heat of the flames to cook the fish quickly and add smoky flavor.

What Does Mahi Mahi Taste Like? Like many other tropical fish, mahi mahi is semi-mild and sweet tasting. It's similar to halibut in terms of flakiness, but also similar to swordfish in its denseness.

We recommend thawing your mahi mahi in your refrigerator overnight. The gradual thawing is the best method for keeping freshness intact. If you're in a pinch for time, no worries, simply unpackage the desired number of fillets and place in a sealable plastic bag.

Before cooking, soak the fish in milk for 20 minutes

What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery.

Fatty fish, such as salmon and mackerel, are better than leaner, white fish, such as mahi mahi or flounder, as fatty fish contain essential omega-3 fatty acids and fat-soluble nutrients the body can absorb, explains Gomer.

Mahi fillets have a deep pink center stripe often referred to as a bloodline. Trim the stripe before cooking to avoid any gamey taste and to preserve the fish's light color. About 10 minutes for every inch of thickness seems to be the best consensus for cooking about 400-450 degrees.

MAHI MAHI are well regarded food fishes overseas, but are less well known in Australia except by fishermen. They have firm, flavoursome flesh that make excellent steaks for grilling or BBQ'ing. The meat is also suitable for curries, keeping its shape well and holding up to strong flavours.

Give the Fish Its Own Coat of Oil

Before ever putting the fish on the grill, pat the fillets dry with paper towels. Then, using a pastry brush, brush the flesh and skin sides of the fish with a thin coat of oil before sprinkling the flesh sides with salt, pepper, and any other seasonings you want.

Is it better to grill fish frozen or thawed? ›

If you are grilling whole fish or thicker portions or steaks, we recommend thawing before grilling to ensure it cooks evenly and maintains its quality and flavor.

When discussing frozen fish vs fresh, the former can be equally nutritious and delicious as the fresh alternative. Fish that is properly frozen at the peak of freshness can maintain its optimal quality, texture, and flavor, oftentimes rivaling that of fresh or previously frozen fish.

Mahi fillets have a deep pink center stripe that darkens when cooked. Trim before cooking to maintain the light color of fillet. Cook fish at 400 degrees for 10 minutes per inch of thickness of the fillet or steak. Cook until meat is opaque and flakes easily with a fork.

Grill your Mahi Mahi, it cooks fairly quickly since it is generally not that thick. Cook your Mahi Mahi medium rare or no more than medium. Remove from grill and plate on top of the following Grilled Tomato and Chipotle Sauce. Serve with some rice, refried or black beans and warm tortillas.

Popularly grilled or baked, mahi-mahi isn't too fishy but still has great flavor. Its milder, semi-sweet taste makes it an excellent choice for a variety of seasonings and dishes.