This is a quick and easy grilled Mahi Mahi with a nice mix of lime and cilantro. While perfect all by itself, these Mahi Mahi fillets are fantastic in fish tacos.
- 4 6 oz./180 mL mahi-mahi (fillets)
- For Marinade:
- 2 limes (juice)
- 3 tbsp./45 mL soy sauce
- 2 tbsp./30 mL ginger (minced)
- 2 tbsp./30 mL oil*
- 1 tbsp./15 mL (chopped fresh)
- 1/2 tbsp./2.5 black pepper
- 1/4 tsp./1.25 mL salt
Combine all marinade ingredients in a small bow. Pour into a resealable plastic bag. Add mahi-mahi fillets. Turn to coat. Release air, seal bag, and place into refrigerator for 20 minutes.
Preheat grill to high and thoroughly clean the cooking grate. Remove fillets from marinade and hold on to the marinade. Place fish fillets on grill. Grill for about 6 minutes or until opaque in appearance. Pour a little of the reserved marinade on the uncooked side.
Flip and continue grilling for an additional 6 minutes or until the fish flakes easily through the middle (look for an internal temperature of 145 degrees F). Remove from heat and serve immediately.
*Choose an oil with a high smoke point.