If you have never tried Mahi-mahi, well you are missing out, it is a delicious meaty fish. This grilled mahi-mahi with a chili-garlic paste is fantastic and super easy to pull off. So you might be asking yourself “I don’t know if I like Mahi-mahi?” Mahi-mahi has a firm flesh that is perfect for grilling, if you like swordfish you will also like mahi-mahi.
Grilled Mahi-Mahi-Instructions
To get started, mix together the chili powder, garlic powder & olive oil into a paste like consistency. Then brush it on the mahi-mahi in an even layer. You can go from here straight to the grill.
I used a charcoal grill for this set-up for indirect cooking, you could also use a gas grill on low. Place the fish meat side down (side with the chili garlic paste on it) cover and leave for 5 minutes.
After five minutes flip the mahi-mahi and cover for another 4 minutes. This is one fish you do not want to over cook. Remember it will continue cooking once you pull it from the grill.
Remember to remove the skin before serving and that’s it! I often serve this grilled mahi-mahi with mango salsa and couscous, check out my recipe here. You could also just put this bad boy on a bun with lettuce, tomato & some mayonnaise. So many choices what are you in the mood for?
Grilled Mahi-Mahi
Equipment
- Grill
Ingredients
- 1 Tbsp Chili Powder
- 1 Tbsp Olive Oil
- 1 1/2 tsp Garlic Powder
- 2 lbs. Mahi-mahi
Instructions
- Combine chili powder, garlic powder & olive oil in bowl and mix together.
- Brush paste onto Mahi-mahi.
- Grill indirectly or on low for 5 minutes flesh side down.
- Flip to skin side down and grill another 4-5 minutes depending on thickness.
- Remove from grill and take the skin off prior to serving.
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