How to Grill Mahi Mahi With the Skin

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Mahi mahi is Hawaiian for “strong strong,” a name that pays homage to the fact that the fish is a strong swimmer. Its firm flesh and brilliant, edible skin is also strong enough to stand up to grilled preparations, resulting in rich and smoky fish dishes. The fish's mild and sweet, almost lemony flavor shines with minimal seasonings, and is complemented by spicy additions such as chili powder and curry. Experiment with seasonings to achieve grilled mahi mahi perfection.

Step 1

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If you're using a propane grill, preheat the grill to a medium high heat and brush the grates with oil or spray them with cooking spray so that the fish does not stick. If you're using a charcoal grill, set the grate as close to the coals as you can. Pat the fillets dry with paper towels.

Step 2

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Drizzle a small amount of olive or vegetable oil on both sides of the fish and gently rub it in. Add seasonings to both sides. Use salt and pepper, or stronger seasonings, such as chili powder, curry or cumin. Or marinate the fish for at least 30 minutes before grilling.

Step 3

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Place the mahi mahi fillets, skin side up, on the oiled grill grates and cook for about two minutes. Using a metal spatula, flip the fish over and continue to grill for five to six minutes, or until the skin is crisp and the flesh turns white and flakes easily with a fork. If necessary, add more oil or cooking spray to the grates as you are flipping the fish to prevent it from sticking.

Step 4

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Remove the mahi mahi fillets from the grill and serve it brushed with a savory sauce or alongside a fresh salsa.

Things You'll Need

  • Oil

  • Paper towels

  • Seasonings, optional

  • Metal spatula

Tip

When purchasing mahi mahi, look for fillets that have brightly colored blue-green skin. If the skin appears dull and grayish, the fillets are past their prime. Examine the flesh and choose those that have a pinkish hue, firm flesh and a delicate aroma.

Warning

Do not consume undercooked fish. Insert an instant-read thermometer into the thickest part of the fish. When the thermometer reads 145 degrees Fahrenheit, it's done.

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