Sweet and Smoky Mahi-Mahi

Grilled or Broiled Mahi Mahi with Smoky Paprika
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 2 servings
Yield: 2 fillets
Nutrition Facts (per serving)
385 Calories
10g Fat
45g Carbs
42g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 385
% Daily Value*
Total Fat 10g 12%
Saturated Fat 2g 8%
Cholesterol 149mg 50%
Sodium 346mg 15%
Total Carbohydrate 45g 16%
Dietary Fiber 12g 42%
Total Sugars 17g
Protein 42g
Vitamin C 214mg 1,071%
Calcium 140mg 11%
Iron 5mg 27%
Potassium 1532mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This smoked paprika mahi-mahi is a perfect weeknight meal as it only takes 8 to 10 minutes to cook. You might like to marinate the fish in lemon juice for an hour before cooking it, but that's optional. It's fine to go straight from fridge to oven. The Spanish smoked paprika provides a rich flavor that accents the fish's sweetness and a splash of lemon juice add just the right amount of brightness. 

For a quick way to layer the flavor on any fish dish, try adding a flavor-packed butter. You can either serve the butter on the side in a small ramekin or simply dollop a tablespoon directly on top of your mahi-mahi when you plate it.


  • 2 mahi-mahi fillets

  • 1 tablespoon olive oil

  • 1/2 teaspoon smoked Spanish paprika

  • 1/4 teaspoon chipotle powder

  • 1 lemon

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Place filets on a plate and squeeze the juice of 1/2 lemon over them. Marinate for 1 hour. (Optional step if you are in a hurry.)

  2. Place an oven rack in top position and turn on the broiler. Line a baking sheet with foil. Or get your grill pan ready by heating it and adding a little olive oil and spread a tablespoon or more of soft butter on each side of the filet. 

  3. Drizzle filets with olive oil on both sides if broiling and spread soft butter if using a grill pan, then sprinkle lightly with smoked paprika and a dash of chipotle powder.

  4. Broil for 7 to 8 minutes until fish is just barely opaque in the center, turning once during the broiling process. If using a grill pan, once the pan is hot, sear the first side of mahi-mahi. Press down firmly with a metal fish spatula to cook evenly and ensure good grill marks. Once you see the color change halfway up the side of the fish, flip over to other side and cook until the opaque look is completely gone on the side of the filet.

  5. Have plates warming in the oven if using a grill pan. When plating, serve the mahi-mahi with additional lemon wedges, a flavored butter* and a mixed greens salad with cherry tomatoes, carrots and crumbled feta cheese with a light balsamic dressing.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

* Flavored butters are easy to make and store for a few weeks in a refrigerator and up to a month in the freezer. Make them a day or two before using so they have time to harden.