This Grilled Mahi Mahi recipe makes tender and flaky grilled fish that is served with the best, most luscious mango and lime butter-wine sauce. This easy to make grilled mahi mahi is incredibly flavorful and will surely impress your family and guests.
If you love easy white fish recipes, you’ll love this simple and flavorful Baked Cod recipe. It’s so quick to make that you will have dinner ready in 15 minutes!
We first tried this amazing mahi-mahi recipe on a trip to Hawaii while visiting one of my favorite restaurants in Maui – The Hali’imaile General Store – which sounds like a convenience store, but it’s not.
On the contrary, this chef owned restaurant has a reputation for serving some of the best local produce, meats, fresh wild fish and seafood on the island. We loved everything we had from their dinner menu although, this mahi mahi recipe was probably one of the best meals I had while in the Hawaiian islands.
I grew up in a coastal area so having fish for dinner at least twice a week was the norm. I was surprised to learn how many people don’t actually enjoy or like to cook fish. So here are a few reasons why you should try this fish recipe soon:
- If you are not a big fan of eating fish, starting with a salmon recipe may not be a good idea. Salmon has delicious but bold flavors. On the other hand, mahi mahi is a white, mild tasting fish perfect for picky eaters.
- Mahi mahi has a firm texture which makes it the perfect fish for grilling. Mahi doesn’t break up into pieces while on the grill! You won’t have any issues while flipping the fish on the grill either.
- If an outdoor grill is unavailable, you can make this recipe indoors. Because of it’s great firm texture, you can use a grill pan on the stove top or you can use other cooking methods. Pan seared or baked mahi mahi are great options if you don’t feel like grilling.
- Cooking mahi mahi at home is quite simple and this recipe can be on your table in less than 30 minutes.
What is Mahi-Mahi?
Mahi-mahi also known as dorado and dolphinfish is a very lean fish with pinkish white flesh and a distinctive but mild taste. Mahi-mahi has a firm texture which makes it the perfect fish for grilling. Mahi is such a popular fish in Hawaii that some people call it Maui Maui or Mauifish.
This sustainable fish is a great alternative to the more expensive halibut. Choose wild mahi, if available. If you can’t find it fresh, your best option is to buy it frozen .
What is Mango Butter-Wine Sauce?
This mouthwatering, smooth and silky sauce is nothing more than a wine-butter sauce called “beurre blanc” pronounced “burr blonk”. It may sound fancy but it’s one of the easiest sauces to make.
Instead of making a sauce with just wine and butter, we are flavoring it with mango and ginger. The sweetness of the mango pairs wonderfully with the smokiness of the grilled mahi bringing this fish recipe to new delicious heights.
Chef Tip
The secret to perfect beurre blanc or wine-butter sauce is NOT TO BOIL THE SAUCE. If the sauce reaches a boiling temperature, it breaks and will look almost like scrambled eggs.
Grilled Mahi Mahi Ingredients
FOR THE FISH:
- Mahi-Mahi: You can get skinless or skin-on mahi. I try to get 5-6 ounces portions that are about 1-inch thick. Costco usually sells wild caught mahi mahi in their frozen section.
- Olive Oil: Any mild oil can be used, but I recommend olive oil.
- Seasonings: Salt, ground black pepper and Italian Seasoning.
FOR THE MANGO SAUCE:
- Mango: Choose a ripe mango. The best way to tell if a mango is ripe and sweet is by smelling its stem end. It should smell fruity. Another way is to gently squeeze it. A ripe mango will lightly give. Please do this gently not to bruise the flesh.
- Ginger: I prefer fresh or frozen ginger.
- Limes: Freshly squeezed lime juice is a must.
- Butter: I prefer unsalted butter as it allows me to have better control of the saltiness of the dish.
- Wine: Use a dry wine like Pinot Grigio or Sauvignon Blanc. Chardonnay can also be used.
- Heavy Cream: You can use Half and Half, but heavy cream will produce a richer and creamier sauce.
- Sugar: I use granulated sugar.
How To Grill Mahi Mahi
Cooking mahi mahi is quite easy. Because of its firm texture, this is the perfect fish to cook on the grill or grill pan. This easy recipe can also be made on the stove top on a grill pan or sautéed in a skillet. You can also bake it in the oven. This recipe doesn’t require a marinade. The incredible flavors of the tropical mango-lime sauce is all you need to make the best grilled mahi mahi recipe ever!
- Size Matters: For grilling, make sure the fish is about 3/4 to 1-inch thick. Because of its low fat content, very thin fish fillets can easily dry up and crumble when cooked on a grill.
- Rinse and Pat Dry: Always rinse the fish with cold water before cooking it. Pat dry the fish with paper towels to remove extra moisture. This step also helps with searing and getting beautiful grill marks.
- Oil and Season: Generously brush the fish with oil to prevent it from sticking to the grill grates. Season the fish generously with salt.
- Use a Hot Grill: Preheat the grill or grill pan to medium high heat (450 degrees F.)
- Cook Quickly: Mahi mahi doesn’t take that long to cook. Place the fish on the grill and allow it to cook for about 4-5 minutes on the first side. Flip it and cook for about 3-4 minutes on the other side. The fish should look white (not translucent), the flesh will look set and you should have golden brown grill marks.
How To Make The Mango Lime Sauce
- In a small saucepan, combine the chopped mango, wine, sugar, ginger and lime juice. Simmer over medium heat until it becomes syrupy.
- Add the cream and mix well. Remove from the heat and pour into a blender. Blend until smooth. Return to the saucepan and simmer over low heat for about 10 minutes. You want the sauce to thicken a little.
- Add the butter, one piece at a time stirring after each addition until well incorporated. Do NOT boil the sauce or it will separate.
Outdoor Grill vs Indoor Cooking
You can make this recipe on an outdoor grill or using a grill pan indoors. You can also make this recipe on a sauté pan or baked in the oven.
- Sauté Mahi Mahi: In a cast iron skillet or nonstick frying pan, heat 1 – 2 tablespoon of olive oil over medium-high heat. Place the seasoned mahi mahi into the skillet, starting with the skin side up, if using skin-on fish. Cook for about 3 minutes. Flip the fish and cook for about 3 -4 minutes or until the fish is no longer translucent and flakes easily. Time will vary depending on the thickness of the fish.
- Baked Mahi Mahi: Preheat the oven to 400 degrees Fahrenheit. Place the mahi mahi on a baking sheet or baking pan and brush the fish generously with melted butter or olive oil and season it with salt and pepper. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
How To Prevent The Fish From Sticking To the Grill?
To prevent the fish from sticking to the grill, make sure your grill grates are clean and always preheat the grill to high heat. It is also important to brush the fish with oil on both sides. If you prefer, you can also oil the grill grates right before placing the fish on the grill.
Once you place the fish on the hot grill, allow it to cook without moving it. Allow enough time for the fish to get charred grill marks before trying to flip it. If the fish is stuck on the grill grate, give it time. The fish naturally releases when it’s ready to flip. If you are worry about over cooking it, simply cook it for less time after flipping it.
Do you Leave The Skin On Mahi Mahi When Cooking?
You can cook mahi mahi with or without the skin; however, the skin protects the lean fish fillet preventing it from drying out. If you are grilling the mahi mahi, the skin also holds the fillet together better making the flipping a lot easier. The skin is much easier to remove when the fish is already cooked. A little pull is all it needs.
Is Grilled Mahi Mahi Healthy?
Mahi is a low-calorie lean protein with many health benefits. This tropical fish is rich in B vitamins which contributes to healthy cholesterol levels, brain and nerve function, mental clarity, liver health, skin health, healthy energy levels and more. It’s also rich in potassium and selenium which acts as an antioxidant in the body.
What Temperature Should Mahi Mahi Be Grilled At?
The best temperature to grill mahi mahi and fish in general is medium-high heat, about 400 to 450 degrees Fahrenheit. You should always preheat your grill before you place the fish on the grill.
How Do You Know When Your Mahi Mahi Is Done?
To tell when your fish is done, look for the following signs:
- Cooked fish looks opaque and not longer translucent.
- The fish will flake easily. When gently pulled with a fork, the fish should offer no resistance at all.
- Check the internal temperature. Just like a steak, you can check the fish fillet’s internal temperature with an instant-read thermometer. You are looking for an internal temperature of around 140 degrees Fahrenheit. The temperature will continue to rise after you remove it from the grill, easily reaching the FDA recommended internal temperature of 145 degrees Fahrenheit .
What Other Types Of Fish Can I Use For This Recipe?
To make this recipe, you can use any firm flesh fish like swordfish, snapper, halibut and seabass. Squid steaks are also a great option for grilling!
Grilled Mahi-Mahi Recipe Tips
- You can grill the fish on a grill pan. You can also pan sear the fish on the stove top.
- Make sure you pat dry the fish. Extra moisture will prevent the fish from getting charred grill marks.
- If grilling skin-on fish, place the fish skin side up first. This guarantees nice grilled marks on the surface.
- If you would like to make the sauce ahead of time, keep it warm for a couple of hours in a small thermos.
- The wine butter sauce can be reheated with gentle heat in a water bath (bain marie). Pour the sauce into a heat safe container and place it inside a pot of hot simmering water.
- The sauce should not be reheated in the microwave!!
What To Serve With Mahi Mahi? Here are a few side dishes you may like:
Other Easy Recipes:
- Baked Salmon (with Lemon Herb Butter)
- Grilled Chicken (with the best Balsamic Herb Vinaigrette)
- Grilled Steak (with Chimichurri Sauce)
- Instant Pot Carnitas
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Mahi Mahi with Mango Butter-Wine Sauce
Ingredients
For the Mango Lime Butter
- ½ cup chopped fresh mango
- ½ cup white wine
- 2 tablespoons sugar
- 1 teaspoon ginger, peeled and minced
- Juice of 2 limes, freshly squeezed
- ¼ cup heavy cream
- ½ cup unsalted butter, cut into small pieces
- Salt and pepper to taste
- 6 (6-ounces) Mahi Mahi fillets (about 2 1/4 pounds -see Chef's tips)
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ teaspoon Italian seasoning (optional)
Instructions
Make the Mango Lime Sauce
- To prepare the mango-lime butter, in a small saucepan, combine the chopped mango, wine, sugar, ginger and lime juice. Simmer over medium heat for about 8 minutes, or until it becomes syrupy.
- Add the cream and mix well. Remove from the heat and pour into a blender. Blend until smooth. Return to the saucepan and simmer over low heat for about 10 minutes. You want the sauce to thicken a little.
- Add the butter, one piece at a time stirring after each addition until well incorporated. Do NOT boil the sauce or it will separate.
Grilling the Fish
- Preheat a grill or grill pan to medium high heat (about 400 to 450 degrees F).
- Pat dry the fish and brush with olive oil on both sides. Season with salt, ground black pepper and Italian seasoning.
- Place the fish on the hot grill and cook for about 4-5 minutes on the first side then, flip it and cook for 3-4 minutes or until opaque. Remove from the grill.
- Serve the fish with the mango butter-wine sauce.
Chef’s Tips
- You need about 2.25 pounds fish. If you buy a whole fillet, portion it by cutting it into 6 pieces with a sharp knife. A serving size of fish is about 5 to 6 ounces so portion it depending on the particular size of your filet.
- To prevent the fish from sticking to the grill, make sure your grill grates are clean and always preheat the grill to high heat.
- Make sure you pat dry the fish. Extra moisture will prevent the fish from getting charred grill marks.
- If grilling skin-on mahi mahi, place the fish skin side up first. This guarantees nice grilled marks on the surface.
- If you would like to make the sauce ahead of time, keep it warm for a couple of hours in a small thermos.
- If you would like to make this recipe for 4 people, simply use 4 fish fillets and make the sauce as written on the recipe above. you may have a little extra sauce but trust me, it’s so good you will want to drink it with a straw!
- Recipe inspired by Bev Ganon
Nutrition
This post was first published in 2016 and has been updated to provide the reader with additional information. The recipe remains the same.
Jen says
Delish! Delish! Delish! Thank you!
Kathy says
Thank you!!
Mike C. says
hi.
is the beurre blanc something I could make either partially (reheat and add the butter) or completely a day in advance?
Kathy says
Hi Mike, Beurre Blanc can keep up to 2 – 3 days if the recipe includes a stabilizer like heavy cream, which this recipe has. However, I haven’t try to keep this sauce for more than a couple of hours so I would hate to give you the wrong advice.
If you are willing to give it a try, make the sauce minus the butter and add the butter when you warm up the sauce. I think that could work. Chef Tip: You can actually fix a broken sauce but it requires some elbow grease! If the sauce is warm and breaks, add a cold liquid and whisk as if your life depends on it! 90% of the time this works! If a cold sauce breaks, add a hot liquid and whis away!
Sorry this is super long. I hope it helps!
Joanne K. says
This AMAZING sauce totally elevated the seared Chilean Sea Bass. Served with a spinach mushroom pilaf. Just the right ratio of sweet/tart.. Such a dreamy sauce we all had to pause and close our eyes for a minute to savor.
Kathy says
Thank you Joanne! I am so glad you liked it. It is one of my favorite dishes to make.
Susan says
Delicious! Easy! Impressive!
Kathy says
Thank you!
Roxie says
This was an immediate hit. The sauce is amazing. This will be a recipe that I’ll carry through life. I used the rest of the mango and made a little cabbage salad with cilantro, lime coconut flakes and green onion with some Jasmine rice. Soooo good. I want to try it with peaches!
Kathy says
Oh Roxie I am so happy! Not a lot of people are adventurous enough to try this recipe and it is honestly one of my favorite in the entire site! I always make it on Valentine’s Day! Now, let’s talk about that salad you made. It sounds FABULOUS!!!! You may have to send me the recipe 😉
Mahi says
Hello Kathy! You’re amazing. These pictures are looking so yummy mouth-watering, and this recipe is probably will my most favorite recipe, cause it’s lookingggg so delicious. I had never tasted this before. Thank you soooo much! Please keep sharing your experience. By the way, now you can easily Buy Fresh Mahi Fish at a reasonable price these days. Please visit our website for further details. 🙂
Kathy says
Thank you for your kind words. That is one of our favorite recipes! Enjoy!
Christina says
I made this recipe and can’t tell you enough how much I like it. Is very simple, delicious and it’s not that kind of recipes that you need to be for too long in the kitchen. DELICIOUS!!
Jessy says
This recipe was AMAZING! Unbelievably delicious and very easy to make. I kept the sauce on a thermos to keep it warm. Will make it again for sure. Thank you
Kathy says
Thank you. So glad you enjoyed it. The thermos is the best way to easily keep the sauce warm!!!