Recipe

Grilled Mahi Mahi with Citrus

Juicy, grill-kissed mahi mahi with a bright citrus-garlic marinade and a quick pan-style citrus butter drizzle. Weeknight-friendly, patio-worthy, and aggressively delicious.

By Matt Campbell

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4.8

Grilled mahi mahi fillets on a platter with char marks, citrus slices, chopped herbs, and a small bowl of citrus butter sauce nearby

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Mahi mahi is one of my favorite “I want something impressive but I also want to be done before I get hangry” fish. It is mild, meaty, and sturdy enough for the grill, which means you get those crisp edges and smoky char without the whole situation turning into fish confetti.

This grilled mahi mahi with citrus leans into a simple marinade built on orange and lime, plus garlic, olive oil, and a little honey. Then we finish with a fast citrus butter drizzle that tastes like you planned ahead. You did not. I support this.

Mahi mahi fillets in a glass dish being coated with a citrus marinade with visible garlic and zest

Why It Works

Big flavor with minimal ingredients: Citrus zest and juice do the heavy lifting, so you do not need a long shopping list.
Perfect texture: Mahi mahi stays juicy when cooked hot and fast. The grill adds char, not dryness.
No-mess sauce: A quick citrus butter made in a small pan or microwave turns this into a restaurant-style plate.
Flexible: Works with a grill, grill pan, or cast-iron skillet when the weather is being dramatic.

Storage Tips

Refrigerate: Cool the fish, then store in an airtight container for up to 2 days. Keep sauce separate if you can.

Reheat gently: Fish is sensitive. Warm in a skillet over low heat with a splash of water, broth, or extra citrus butter, just until heated through. Microwave works in short bursts at 50% power, but keep an eye on it.

Eat it cold on purpose: Flake leftover mahi mahi into a salad with avocado, cucumber, and a squeeze of lime. It is suspiciously impressive for leftovers.

Freezing: You can freeze cooked mahi mahi, but it is best for quality within 1 to 2 months. Wrap tightly and thaw overnight in the fridge.

Common Questions

How long should I marinate mahi mahi in citrus?

Keep it short. 15 to 30 minutes is ideal. Citrus is acidic and can start to change the texture if you go too long. If you want to prep ahead, mix the marinade and keep it separate, then marinate right before grilling.

Food-safety note: If your kitchen is warm or you prefer to play it extra safe, marinate the fish in the refrigerator. (Still keep the time to 30 minutes max.)

What internal temperature should mahi mahi be cooked to?

Official guideline: The USDA recommends cooking fish to 145°F.

Juicy cook option: Many cooks pull lean fish like mahi mahi around 135°F to 140°F and let it sit 2 to 3 minutes so carryover heat finishes the job. If you go this route, make sure the fish is opaque and flakes easily, and consider cooking to 145°F for higher-risk diners (pregnant, immunocompromised, etc.).

Can I use frozen mahi mahi?

Yes. Thaw overnight in the refrigerator, then pat very dry before marinating. Excess moisture is the enemy of good grill marks.

How do I keep fish from sticking to the grill?

Three rules: clean grates, hot grill, oiled fish. Preheat well, brush grates, then lightly oil the fish (or the grates). If oiling grates, dip a folded paper towel in oil and wipe the grates using tongs. Also, do not try to flip too early. When it releases, it is ready.

What can I serve with citrus grilled mahi mahi?

My top picks: coconut rice, roasted sweet potatoes, grilled asparagus, a crunchy cabbage slaw, or warm tortillas for quick fish tacos.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Outdoor grill or grill pan
Tongs and a thin fish spatula (helpful, not mandatory)
Small bowl or baking dish for marinating
Microplane or fine grater for zest
Instant-read thermometer (optional but confidence-boosting)
Small saucepan or microwave-safe bowl for citrus butter
Paper towel and a little oil for wiping and oiling grates (safer than spraying near flames)

This is the dinner I make when I want “vacation energy” but I am actually standing in my backyard in yesterday’s hoodie, negotiating with a lemon that has gone slightly soft in the crisper drawer. The first time I threw citrus-marinated mahi mahi on the grill, I expected it to be fine. It was not fine. It was “why is everyone suddenly quiet and eating like they paid for this” good.

Now it is my go-to when I need a reliable win: quick marinade, hot grill, a glossy citrus butter finish, and the kind of bright, punchy flavor that makes a Tuesday feel like it has plans.