This Coconut Lime Grilled Mahi Mahi recipe offers a tropical twist on grilled fish with a bright coconut lime marinade that enhances its natural flavors.
Mahi mahi is a firm, flaky fish ideal for grilling, and the marinade helps keep it moist and flavorful.
Perfect for a summer meal or anytime you want fresh, healthy seafood with vibrant citrus and coconut notes.
Why You’ll Love This Recipe
- The coconut milk in the marinade keeps the fish moist and adds a subtle creaminess that pairs well with the acidity of the lime juice.
- Grilling at a high temperature quickly seals the outside while keeping the inside tender and juicy.
- Using fresh lime zest and juice brightens the dish with citrus notes that balance the richness of coconut.
- The recipe includes clear instructions to cook mahi mahi safely to the USDA recommended internal temperature of 145°F (63°C).
Coconut Lime Grilled Mahi Mahi
This Coconut Lime Grilled Mahi Mahi recipe features a vibrant tropical marinade that perfectly complements the firm, flaky mahi mahi for a fresh and flavorful grilled seafood dish.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 mahi mahi fillets (6 ounces each), skin removed
- 1/2 cup (120 ml) coconut milk
- Zest of 2 limes
- Juice of 2 limes (about 1/4 cup or 60 ml)
- 2 tablespoons (30 ml) olive oil, plus more for grilling
- 2 garlic cloves, minced
- 1 tablespoon (15 g) honey or agave syrup
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro leaves, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the marinade In a bowl, whisk together coconut milk, lime zest, lime juice, olive oil, minced garlic, honey, ground cumin, salt, and black pepper until well combined.
- Marinate the fish Place mahi mahi fillets in a shallow dish and pour the marinade over them. Turn the fillets to coat evenly. Cover and refrigerate for 10 to 15 minutes, but no longer to avoid the acid 'cooking' the fish.
- Preheat the grill Preheat a gas or charcoal grill to medium-high heat (about 400°F / 204°C). Brush the grill grates with olive oil to prevent sticking.
- Grill the mahi mahi Remove fish from marinade, letting excess drip off. Grill the fillets for 4 to 5 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Use a food thermometer to check.
- Serve Transfer the grilled mahi mahi to plates. Garnish with chopped cilantro and lime wedges. Serve immediately with your favorite sides.
Helpful Tips
- Avoid marinating mahi mahi for more than 15 minutes to prevent texture changes from the acidity in lime juice.
- Use a food thermometer to ensure the internal temperature reaches 145°F (63°C) for safe consumption.
- If you don't have access to a grill, you can also pan-sear the fillets in a grill pan over medium-high heat using the same cooking times.
- For an extra tropical touch, serve with a mango salsa or grilled pineapple slices.
Storage and Make-Ahead
Refrigerate leftover grilled mahi mahi in an airtight container for up to 2 days.
Reheat gently in a skillet over low heat or enjoy cold in salads to maintain moisture and flavor.
Do not freeze cooked mahi mahi as texture may degrade upon thawing.
Frequently Asked Questions
Can I use other types of fish for this recipe?
Yes, this marinade works well with other firm, meaty fish like swordfish, tuna, or snapper.
Is this recipe gluten-free?
Yes, all ingredients used are naturally gluten-free.
Can I prepare the marinade in advance?
Yes, you can prepare the marinade a day ahead and store it in the refrigerator, but do not marinate the fish for more than 15 minutes.
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