Hey everyone, Jason Griffith here! There’s nothing I love more than a simple, fresh meal that tastes like a summer vacation. This Italian Marinated Grilled Mahi recipe is my secret weapon for just that. It takes a beautiful piece of fish and infuses it with the classic, vibrant flavors of an Italian marinade—herbs, garlic, and a touch of acidity—and then cooks it to perfection on the grill. It’s a healthy, fast, and incredibly delicious meal that’s perfect for a weeknight dinner or a weekend barbecue.
Why I Love This Recipe
What I love most about this recipe is its genius simplicity and its incredible payoff. The marinade is the star of the show. It’s a simple blend of olive oil, lemon, and Italian herbs that tenderizes the fish and infuses it with a deep, savory flavor. The mahi-mahi itself is a perfect choice here—it’s a firm, mild-flavored fish that holds up beautifully to grilling. This recipe is also incredibly fast, so you can have a delicious, restaurant-quality meal on the table in about 30 minutes. It’s a great way to get a healthy, flavorful meal on the table without a lot of fuss.
Ingredients
- 4 Mahi Mahi fillets (about 6 oz each)
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Lemon slices for garnish
- Fresh parsley, chopped (for garnish)
Swaps and Notes
- Fish: Mahi Mahi is a fantastic choice for grilling because it’s a firm fish that won’t fall apart. You can also use other firm white fish like swordfish or halibut.
- Olive Oil: Use a good quality extra virgin olive oil for the best flavor.
- Herbs: You can use a pre-made Italian seasoning blend, but the combination of oregano and basil is a classic for a reason.
- Lemon Juice: Fresh lemon juice is a must here. The flavor is so much brighter and more vibrant than bottled juice.
- Marinade Time: You don’t need to marinate this fish for long! About 30 minutes to an hour is all you need to infuse it with flavor without “cooking” it from the acidity.
Step-by-Step Instructions
- Make the Marinade: In a large, resealable plastic bag or a shallow dish, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, dried basil, salt, and black pepper.
- Marinate the Fish: Add the Mahi Mahi fillets to the bag or dish, making sure they are coated completely with the marinade. Seal the bag or cover the dish and refrigerate for 30 minutes to 1 hour.
- Prep the Grill: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent the fish from sticking.
- Grill the Fish: Remove the fish from the marinade and discard the leftover marinade. Place the fillets on the hot grill. Cook for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
- Serve: Remove the fish from the grill. Garnish with fresh lemon slices and chopped parsley. Serve immediately.
Tips for Success
- Don’t Over-Marinate: Because of the acidity of the lemon juice, you don’t want to marinate the fish for more than an hour, or it can start to break down and become mushy.
- Pat the Fish Dry: Patting the fish dry after removing it from the marinade helps it get a better sear and a more flavorful crust.
- Hot Grill is Key: A hot, oiled grill is crucial for preventing the fish from sticking and for getting those beautiful grill marks.
- Don’t Overcook: Mahi Mahi cooks quickly. The best way to tell it’s done is to use a fork—it should flake easily.
Serving Suggestions and Pairings
This Italian Marinated Grilled Mahi is a perfect meal on its own. It pairs beautifully with a side of roasted vegetables, a simple green salad, or some grilled asparagus. The light, fresh flavors would also go great with a refreshing drink like a glass of blueberry lemonade.
Nutritional Information (per serving, approximate)
- Calories: 350 kcal
- Carbohydrates: 5g
- Protein: 35g
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 100mg
- Sodium: 600mg
- Fiber: 1g
- Sugar: 2g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
This dish is best served fresh. Leftovers of grilled fish can be stored in an airtight container in the refrigerator for up to 1 day. To reheat, you can warm it gently in a skillet over low heat.
More Recipes You’ll Love
If you enjoy healthy, savory, and satisfying meals, you might also like these other recipes:
- A light, tangy chicken salad I actually crave (and there’s no mayo in sight)
- This Cajun Chicken Sausage Gumbo is my favorite bowl of Southern comfort
- These Easy Turkey Wings are my favorite comfort food for lazy Sundays
- This One-Pan Breakfast Bake will make you skip
Final Thoughts
This Italian Marinated Grilled Mahi recipe is a perfect example of how a simple recipe can deliver a huge payoff in flavor. It’s a no-fuss dish that is both healthy and incredibly satisfying. Give it a try, and I guarantee it will become a new favorite in your home.
What’s your favorite fish to grill? I’d love to hear your ideas in the comments below! Be sure to follow me for more recipes that are as simple as they are delicious.
Italian Marinated Grilled Mahi: A Simple & Flavorful Summer Meal
Ingredients
- 24 oz mahi mahi fillets
- 2 cup olive oil
- 4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoon salt
- 2 teaspoon black pepper
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Instructions
- In a large mixing bowl, combine olive oil, lemon juice, dried oregano, dried basil, salt, black pepper, and minced garlic to create the marinade.
- Add the mahi mahi fillets to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat the grill to medium-high heat.
- Remove the mahi mahi from the marinade and shake off any excess. Discard the marinade.
- Grill the mahi mahi for 5-7 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
- Remove from the grill and let rest for a couple of minutes.
- Garnish with fresh parsley and serve immediately.
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