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Citrus-Infused Flame-Kissed Mahi Mahi

Immerse yourself in the fresh, smoky flavor of our Citrus-Infused Flame-Kissed Mahi Mahi. This fuss-free recipe delivers restaurant-quality taste in under 30 minutes! Grilled to perfection, this Mahi Mahi fish is marinated in a blend of savory spices, elevated with a hint of zesty lemon. The lemon n...
3
18 min
TOTAL TIME
218
CALORIES
$3.65
PER SERVING
Citrus-Infused Flame-Kissed Mahi Mahi
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Ingredients
9 INGREDIENTS
2 SERVINGS
Onion Powder
1/2 tsp onion powder
Olive Oil
1 tbsp olive oil
Mahi Mahi Fillets
2 whole mahi mahi fillets
Sea Salt
1/2 tsp sea salt
Lemon
1/2 whole lemon
juiced
Smoked Paprika
1/2 tsp smoked paprika
Garlic Powder
1/2 tsp garlic powder
Fresh Parsley
fresh parsley
chopped, for garnish
Ground Pepper
1/2 tsp ground pepper
Directions
8 STEPS
10 min
PREP TIME
8 min
COOK TIME
18 min
TOTAL TIME
1
Lay the Mahi Mahi fillets on a tray. Brush them on all sides with olive oil.
2
Combine sea salt, garlic powder, onion powder, smoked paprika, and ground pepper in a bowl to make the seasoning.
3
Rub this seasoning evenly over the top and sides of the fillets, using your fingers to ensure every inch of the fish is coated.
4
Heat up the grill to medium-high heat. Make sure the grates are clean and oiled to prevent the fish from sticking.
5
Place the Mahi Mahi fillets on the grill, flesh side down. Grill for about 4 minutes per side. Flip the fish only once to keep it intact.
6
Grill the fish until it reaches an internal temperature of 145 degrees Fahrenheit. This is the safe temperature for fish consumption.
7
Once off the grill, squeeze the juice of half a lemon over the fish. This not only elevates the flavors but also helps in preserving its moisture.
8
Garnish the fish with fresh parsley before serving. This is optional but adds a nice pop of color and a hint of fresh flavor.
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Health Info
Macros
3g
CARBS
8g
FAT
6g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
GLUTEN FREE
LACTOSE FREE
Contains these allergens
FISH
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Frequently Asked Questions
How to tell if my Mahi Mahi is fresh?
How long should I cook a Mahi Mahi fillet?
What type of seasoning works best with Mahi Mahi?
How do I prevent my Mahi Mahi from drying out?
Should I leave the skin on while cooking Mahi Mahi?
Can I bake Mahi Mahi?
Can Mahi Mahi be eaten raw?
Why does my Mahi Mahi taste fishy?
Can I pan sear Mahi Mahi?
What sauce goes well with Mahi Mahi?