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Cumin-Lime Grilled Mahi Mahi

A simple, reliable method for grilling fresh mahi mahi fillets with a bright cumin-lime marinade. The key is a hot, oiled grill and a precise internal temperature to keep the fish moist and flaky.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 mahi mahi fillets 6 oz each, about 1 inch thick
  • 3 tablespoons olive oil
  • juice of 2 limes
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • lime wedges and fresh cilantro for serving

Equipment

  • outdoor grill or grill pan
  • fish spatula
  • instant-read thermometer
  • small bowl
  • tongs

Method
 

  1. Pat the mahi mahi fillets dry with paper towels. This removes surface moisture for better browning.
  2. In a small bowl, whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper.
  3. Place the fillets in a shallow dish and pour the marinade over them. Turn to coat. Let sit at room temperature for 10 minutes — no longer, or the acid will begin to cook the fish.
  4. Preheat your grill to medium-high heat, about 400°F (204°C). Clean the grates and oil them well with a high-smoke-point oil like avocado or grapeseed.
  5. Place the fillets on the grill, diagonally to the grates for nice marks. Close the lid and cook for 4 minutes without moving.
  6. Using a fish spatula, carefully flip each fillet. The fish should release easily — if it sticks, let it cook another 30 seconds. Cook for another 3-4 minutes.
  7. The fish is done when it flakes easily with a fork and the internal temperature reaches 140°F (60°C) at the thickest part. Remove from the grill immediately.
  8. Let rest for 2 minutes. Serve with lime wedges and fresh cilantro.

Notes

For even cooking, choose fillets of similar thickness. If using frozen mahi mahi, thaw completely in the refrigerator overnight and pat dry before marinating. Leftover grilled fish keeps in the fridge for up to 2 days; flake it into salads or tacos.