Grilled Mahi Mahi recipe with zesty Citrus-Tequila marinade
Interested in grilling a Mahi Mahi recipe but don't know where to start?
First a little background, Mahi Mahi are also called dolphinfish or dorado and are native to warmer tropical waters.
And to clear up any possible confusion, these are not related to the marine mammal also called dolphin, just in case anyone told you they were.
Mahi Mahi is very mild-flavored and quite dense in texture, it can easily take a much longer marination time then other softer fish so the marinade recipe is much stronger.
Learn how to cook Mahi Mahi with our step-by-step recipe and use the same tips and tricks below when you're grilling other fish too.
You'll see below a pretty neat trick to prevent the pieces from sticking to the grill and breaking apart when you're flipping them over.
Serves: 2 - 4
Prep time: 5 minutes
Direct Heat: 600F
Note: for best results marinate this mahi mahi recipe at least 2 - 4 hours
In a glass bowl combine the cilantro, ginger, garlic, orange zest with the lime juice, tequila, oil, salt and pepper.
Mix well to combine.
Pour the marinade over the mahi mahi and turn the fillets over several times to fully cover all sides.
Scoop up any extra bits of the orange zest, garlic, ginger and cilantro and place on the top of each fillet.
Cover and refrigerate the mahi mahi recipe 2 to 4 hours. This fish is best with a longer marination.
Tip: Place an empty aluminum pan upside down on the section of the grates that you'll be cooking on.
Make sure the pan is large enough to cover the same area the fish will be on.
This trick will super-heat the grills grates in this area and sears the fish when you put it on. This helps prevent the pieces from sticking.
Close the lid.
Hold a wad of paper towel with long handled tongs and dip the paper towel in canola oil (or vegetable oil).
Rub the oiled paper towel over the grates just where you'll be cooking.
Repeat this 4 times. By doing this 4 times the oil remains on the grate and doesn't burn off as quickly.
Place the fillets on the grill in the oiled section and close the lid.
Tip: It's important to know that for most grilled fish recipes you'd likely want to remove it from the marinade, pat dry and then rub a small amount of oil on them.
In most cases it's the excess water and sugars in the marinade that causes it to stick to the grill.
With this mahi mahi recipe however the marinade contains enough oil that the marinade won't cause it to stick to the grill.
When the grates release it lift it a little higher and check for grill marks on the flesh.
While holding the fish with the fork slide a wide spatula under it and lower it down onto the spatula.
Carefully flip the mahi mahi over on the grate, just like flipping the pages in a book, and close the lid.
Squirt the juice of 1/2 a lemon on top of each one after flipping.
They should look opaque (not transparent) and still be slightly moist (not dryed out).
Squirt the juice of 1/2 a lemon on the plate you'll be putting the fish fillets on after they're cooked.
Carefully lift the fish up from the grates slightly and slip the spatula underneath.
Place them on the lemon juice covered plate.
Top with the chopped green onions and serve.
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