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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
Ingredients
9 INGREDIENTS
2 SERVINGS
Fresh Parsley
fresh parsley
chopped, for garnish
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
Onion Powder
1/2 tsp onion powder
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.
Health Info
Macros
3g
CARBS
8g
FAT
6g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
WHOLE 30
LOW CARB
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?