Caribbean
Grill Lime Mahi-Mahi
Mahi-mahi steaks take a short lime-chili marinade, then hit a hot grill for charred edges. Serve with the reserved citrus for a bright finish.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Mahi holds up well on direct heat.
- Short marinade keeps the flesh firm.
- Chili powder adds warmth without heavy sauce.
- Leftovers flake nicely into tacos next day.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Whisk oil, lime zest, lime juice, chili powder, cumin, garlic, salt, and pepper.
- 2
Coat mahi and marinate 10 minutes at room temperature.
- 3
Preheat grill to 450°F and oil the grates.
- 4
Grill fish 4 to 5 minutes per side until opaque and marked.
- 5
Rest 3 minutes, then top with cilantro and extra lime if desired.
Pro tips
- Oil grates well so the fish releases cleanly.
- Use a fish spatula for flipping.
- If fillets are thin, shorten the second side by a minute.
Easy substitutions
- mahi-mahi
- swordfish or firm halibut
- chili powder
- smoked paprika
- cilantro
- flat-leaf parsley
Storage and reheating
Storage
Refrigerate cooked fish up to 2 days in a sealed container.
Reheating
Warm at 300°F covered for 8 to 10 minutes; avoid microwave if possible.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 265
- Protein
- 33 g
- Carbs
- 3 g
- Fat
- 13 g
- Fiber
- 1 g
Moderate · Grill · High Protein
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
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A half-sheet pan
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A sharp chef’s knife
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An instant-read thermometer
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