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