Lime-Grilled Mahi Mahi

by Ben Miller

It’s supposed to be gorgeous this weekend, so why not run down to Eastern Market and pick up a nice big Mahi Mahi steak, put some of this lime sauce on it, grill it up with some vegetables and enjoy!

Lime Grilled Mahi Mahi



  • Mahi Mahi steaks (the recipe originally called for six, I used one very big one. You also want them to be roughly the same thickness so that they cook at an even rate.)
  • 1/4 cup fresh lime juice (I think this was about 3 or 4 small limes)
  • 2 tbsp olive oil
  • 2-3 cloves minced garlic
  • 1 tbsp soy sauce
  • 1 tsp grated fresh ginger root, optional (I didn’t use it but only because the grocery store was out!)
  • 1 tsp Dijon-style mustard
  • salt and freshly ground black pepper

You’re going to want to taste the sauce before you put it on the fish so you can get an idea if it has enough acid for you. I personally added a bit more mustard and lime juice to give it some more flavor.

The other thing I did not do was marinate the fish for more than about 20 to 30 minutes (the time for the grill to heat up). It’s probably for a dumb reason, but I didn’t want the acid to start cooking the fish and give me the beginning of a ceviche Mahi Mahi.


  1. Combine all the ingredients in a bowl. Use about 1/3 to cover the Mahi Mahi steaks, set aside the rest to serve once you are ready to eat the fish.
  2. Start the grill. If you are using charcoal I would actually recommend cooking vegetables or something on it first to give it a chance to cool down a little bit. If it’s too hot you might have trouble cooking the fish through before overdoing the outside.
  3. Oil the grill grate. Oil the grill grate. Oil the grill grate. This is really important. Mahi Mahi is a pretty durable fish, but you really want to make sure that nothing sticks.
  4. Cook the Mahi Mahi on the grill. I started flesh side down and then flipped to flesh side up, because it’s easier to check how done the fish is. Another thing that is important is to keep the grill closed during the cooking time so that the ambient heat can help cook the fish as well.
  5. Cook the Mahi Mahi on each side for between 4 to 6 minutes until its done (with grilling I’ve found cooking times are kind of silly because the heat is going to vary so much.) Serve with the reserved sauce and enjoy!


3 responses to “Lime-Grilled Mahi Mahi

  1. aren’t skin side down and flesh side up the same thing, or am i confused?

  2. @kiril, you’re right, kind of a heads I win, tails you lose mistake there.

  3. Sounds good. I don’t have a grill but will try a version using the broiler or indoor grill, or try it the next time I’m barbecuing at a friend’s place.

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