Looking for a good mahi-mahi recipe? This Chili-Seasoned Grilled Mahi-Mahi with Lime Butter is a fresh and fab way to get your fish consumption on this summer.
It’s technically not summer until June 21. But in my mind (and based on the meteorological calendar), summer starts on June 1. And the current forecast where I live doesn’t seem to be arguing that. So, happy summer, friends ;)
To celebrate, we finally ordered a new grill to replace the small charcoal grill we’ve been using for the last two years. The new one is super roomy—it even has one of those side burners to sauté veggies on! (It’s the small things in life… )
I’m REALLY looking forward to breaking that girl in. And now that I’m nearing the end of my pregnancy, I’ll be able to do it while sippin’ on some cold brews.
One of my favorite things to grill in the summertime is fish—whether on a cedar plank, in a grilling basket, or directly on the grill. A good charbroil always adds the perfect summertime vibe to it. Especially when you give that fish a nice smear of brightly-flavored lime butter, which you can easily whip up yourself.
Mahi-Mahi: a healthy extra lean protein.
Have you had the pleasure of digging in to this good stuff? I love grilling mahi-mahi in the summertime. It’s light in texture and in flavor, so any flavor profile works. It also pairs well with veggies of all sorts. We served our chili-seasoned grilled mahi-mahi with asparagus and a crisp side salad. SO GOOD.
Away from the table…
Movies! Over the weekend, we saw the live action Aladdin in theaters. The first time I saw a preview for this flick, I was so salty about Will Smith being cast as the genie. The way they showcased it in the previews made it feel like it was going to be the Will Smith Show. But I went with an open mind anyway, and later wiped some egg off my face because the movie was freakin’ fantastic. GO SEE IT.
Instagram! I love love love discovering local artists, and the art that Lisa Gaither gifts the city of Raleigh is everything. Check out her ‘gram here! Is there a local artist you love?
Pool vibes! Despite the fact that I don’t think I’ll be chillin’ poolside this summer (I’ll be busy taking care of a newborn!), I’ll be ordering a swimsuit from Summersalt pronto. Not only do I love their inclusive bodi-posi vibes, but their “Sidestroke” design SCREAMS late 80s/early 90s aesthetic to me and I am so here for it.
If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on the Insta @killing__thyme to be featured in our newsletter.
Chili-Seasoned Grilled Mahi Mahi with Lime Butter
Chili-Seasoned Grilled Mahi Mahi.
- 2 6 oz fillets of mahi mahi
- 2 tsp olive oil
- 1 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/8 tsp onion powder
- 1/8 tsp cayenne pepper
- Kosher salt and cracked black pepper, to taste
- 2 TBSP room temperature butter
- Zest and juice of one lime
- Place the room temperature butter in a small bowl. Add the lime zest and juice, and mix it with a fork until cohesive; set aside.
Chili-Seasoned Grilled Mahi Mahi.
- Take the fillets out of the fridge, pat them dry, and bring them to room temp. (This helps you get a more even cook on the fillet.)
- In a small bowl, mix the spices together from the chili powder to the salt and pepper. Taste, and adjust seasoning if needed.
- Place the fillets in a bowl, drizzle the olive oil over each fillet, and sprinkle the seasoning blend over the fillets. With your bare hands, gently toss the fillets in the oil and seasoning to coat; set aside.
- Heat the grill to medium-high heat (somewhere around 400-450º F). Once the grates are heated, lightly dip a bunched up paper towel in oil. Holding the paper towel with tongs, drag it across the hot grates to create a slick surface. Continue to wipe the grates with the oiled paper towels, re-dipping the towels in oil between applications, until the grates are black and glossy. Depending on your grate, this could take between 5-10 swipes. Building a coating on the grates will prevent your fish fillets from sticking.
- Place the fillets on the grill (skin-side down if your fillets have skin) diagonal to the grate slats. Reduce the heat to medium, and cover the grill. Let the fish cook without disturbing it or moving it until the skin is golden brown and crisp—about 2 to 4 minutes.
- Try gently sliding a spatula beneath the fish. If it doesn’t easily release itself from off the grill, don't force it. Let it continue to cook, checking it every 30 seconds, until it releases. At that point, carefully flip the fillet. (If you don't have a proper wide fish spatula, you may want to use two spatulas for flipping.)
- Cover the grill and let the fillets cook until the centers of the fillets are opaque and register 140º F on an instant-read thermometer. (This can take between 3 to 7 minutes depending on the thickness of your fillet. The ideal internal temperature for fish is 145º F, but protein will continue to cook once removed from the heat, so I like to take it off a little early to ensure I have flaky and tender perfection.
- When ready, remove the fillets from the grill and allow them to rest for a few minutes.
- Slather lime butter over the fillets and enjoy.
- I like serving these fillets with fresh cut grape tomatoes thrown over top. You can also add some freshly chopped herbs like cilantro or parsley. These fillets pair well with almost any veg side, so go wild.