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Chili-Seasoned Grilled Mahi-Mahi with Lime Butter {Mahi-Mahi Recipe}

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.

Close up of lime butter melting on mahi mahi.

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.

Collage of ingredients.

Plate of Grilled Mahi Mahi with bright salad and veggies. Plate of flaked Grilled Mahi Mahi with bright salad and veggies.

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.

Plate of Grilled Mahi Mahi with bright salad and veggies.
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5 from 11 votes

Chili-Seasoned Grilled Mahi Mahi with Lime Butter

This Chili-Seasoned Grilled Mahi Mahi with Lime Butter is a fresh and fab way to get your fish consumption on this summer.
Course Main Course
Cuisine Pescatarian, Pescetarian
Keyword heart-healthy, Mahi Mahi, Pescatarian, pescetarian
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 25 minutes
Servings 2
Author Dana Sandonato

Ingredients

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

Lime Butter.

  • 2 TBSP room temperature butter
  • Zest and juice of one lime

Instructions

Lime Butter.

  • 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.

Serving tips.

  • 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.

13 Comments

  • Instant Pot Mexican Rice | Killing Thyme
    June 16, 2020 at 3:14 pm

    […] Chili-Seasoned Grilled Mahi Mahi with Lime Butter […]

    Reply
  • Kristy
    April 20, 2020 at 11:15 am

    5 stars
    This was a fabulous recipe! Thanks for sharing. I have two middle-school boys who can be hit and miss on fish and they…in addition to my quite picky husband….loved it. It was hard to incorporate the lime juice into the butter but that component definitely made this recipe!

    Reply
  • Amber
    January 7, 2020 at 7:19 pm

    5 stars
    This was great! I made it tonight for dinner. It was my first time cooking fish on a grill. I followed the recipe exactly and it was easy and wonderful. My fiancé really enjoyed it! I will save this recipe and make it again in the future . Thanks!

    Reply
  • Renee J
    September 29, 2019 at 7:41 pm

    5 stars
    Wow! Great recipe! Family of 5 aged 10 years to 83 years and everyone said make this again! We had 3 lbs of Mahi and tripled this recipe minus any cayenne pepper. We spread butter on fish after cooking and a few drops of lemon juice instead of fresh lime because we didn’t have any. Will try that next time! Soooo good! Thanks for the great recipe!

    Reply
    • Killing Thyme
      September 30, 2019 at 7:10 am

      I’m so glad you and the family loved it, Renee! This comment made me smile :) Thanks for taking the time to stop by with feedback!

      Reply
  • Debra
    June 12, 2019 at 10:51 pm

    5 stars
    Love the step by set, leaving nothing out—great tip to pat the fillet dry first. Love mahi mahi and how it’s firm enough for the grill, but comes out soft and tender. This sounds delish! Looking forward to a summer filled with grilled mahi.

    Reply
  • Trish Bozeman
    June 11, 2019 at 1:22 pm

    5 stars
    I’m going to have dreams of that lime butter until I make this! Gonna be a scorcher this week and grilled fish is exactly what we need. Gotta make this ASAP!

    Reply
  • Sean@Diversivore
    June 10, 2019 at 6:17 pm

    5 stars
    That’s one gorgeous looking piece of fish, Dana. I love mahi-mahi, though I haven’t had a chance to have it in quite a while. Sadly it’s not the most readily available seafood where I am. But chilies and lime butter? That screams ‘perfect fish accompaniment’ to me, so I’m eager to see what it can do with all kinds of fish.

    Reply
  • Tracy
    June 10, 2019 at 12:08 am

    5 stars
    I need more mahi mahi in my life! And your suggestion of asparagus and a crispy side salad? Just add a great wine and this is exactly my kind of summer meal!

    Reply
  • Marisa F. Stewart
    June 9, 2019 at 2:08 pm

    5 stars
    I just had blackened mahi mahi fish tacos yesterday. We love making mahi mahi on the grill – an excellent fish. We enjoy grilling and for summer dining fish is always a great choice. I know the chili seasoning really makes the fish taste super good. Will have to try out your recipe.

    Reply
  • Daniela
    June 9, 2019 at 1:47 pm

    5 stars
    I can’t wait for it be nice out, so that I can make this delicious chili-seasoned mahi mahi. I might swap the mahi mahi for halibut or swordfish though because mahi mahi can be hard to get where I live. Pinned for later!

    Reply
  • Jenni LeBaron
    June 9, 2019 at 1:03 pm

    5 stars
    I am so ready for summer grilling and this is the perfect recipe to break my grilling basket in with this year! Compound butters are my jam year-round and if at all possible an entire lime ends up in dinner each night during the summer (there’s just something magic about limes and chilis!) so that is a welcome addition too. I totally enjoy your away from the table snippets each week and am with you on the SummerSalt suits. They are so cute!

    Reply
  • Gloria
    June 6, 2019 at 10:24 am

    5 stars
    This is the perfect summer meal for the patio. Easy to make and so delicious. You can never go wrong with a great fish…always a joy to work with. I think this makes the perfect meal for entertaining.

    Reply

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