Grillet mahi mahi med citron hvidløgssmør

Grilled Mahi Mahi with Lemon Garlic Butter

Servings

4

Prep Time

10 minutes

Cook Time

8 minutes

Calories

240

Cuisine

Mediterranean

Category

Main Course

Mahi mahi is a delicious, firm white fish that’s perfect for grilling, and when paired with a simple yet flavorful lemon garlic butter sauce, it becomes a dish that is both elegant and easy to prepare. 


This grilled mahi mahi recipe delivers a smoky char, delicate flakiness, and a rich, buttery finish with a hint of citrusy brightness. The fish’s naturally mild flavor allows the garlic, butter, and lemon to shine, creating a harmonious balance of taste and texture.


What makes this dish so special is its simplicity and quick preparation time. In just under 20 minutes, you can have a restaurant-quality meal that pairs wonderfully with a variety of sides like roasted vegetables, quinoa, or a light salad. 


Whether you’re firing up the grill for a summer cookout or looking for a healthy, weeknight meal, this grilled mahi mahi is an excellent choice. 


The key to perfection is cooking the fish just long enough for it to be tender and flaky while locking in all the delicious, smoky flavors. With fresh parsley and a final squeeze of lemon, this dish is a must-try for seafood lovers.



Grilled Mahi Mahi with Lemon Garlic Butter

Ingredients

  • 4 mahi mahi fillets (6 oz each)

  • 2 tablespoons olive oil

  • 3 tablespoons unsalted butter, melted

  • 3 cloves garlic, minced

  • Zest and juice of 1 lemon

  • 1 teaspoon paprika

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon red pepper flakes (optional)

  • 2 tablespoons fresh parsley, chopped

  • Lemon wedges, for serving

Directions

  1. Preheat the grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.

  2. In a small bowl, mix melted butter, minced garlic, lemon zest, lemon juice, paprika, oregano, salt, black pepper, and red pepper flakes.

  3. Pat mahi mahi fillets dry with a paper towel and brush both sides with olive oil.

  4. Place the fillets on the grill and cook for 3-4 minutes per side, or until the fish is opaque and easily flakes with a fork.

  5. During the last minute of grilling, brush the fish generously with the lemon garlic butter sauce.

  6. Remove from the grill and transfer to a serving plate. Drizzle any remaining sauce over the fillets and sprinkle with fresh parsley.

  7. Serve hot with lemon wedges on the side.

Upgrade Your Kitchen Tools

Make recipe prep easier with professional-grade knives

Chikashi Set
Haruta Set
Minato Set
Browse Collection

10 tip til madlavning af denne skål

  1. Brug frisk Mahi Mahi til den bedste smag og tekstur. Frozen kan fungere, men tø det ordentligt inden grillning.
  2. Klap fisken tør, før du griller for at hjælpe med at opnå en dejlig sear.
  3. Forvarm grillen, og olie ristene godt for at forhindre klæber.
  4. Overkog ikke fisken - Mahi Mahi skal let være uigennemsigtig og flage, når den testes med en gaffel.
  5. Brug et kødtermometer: 157 ° C (58 ° C) er den perfekte indre temperatur.
  6. Baste med hvidløgssmør i sidste minut af grillning for en ekstra brast af smag.
  7. Lad fisken hvile i et par minutter, før de serverer for at låse safterne.
  8. Forbedre smagen ved at marinere i citronsaft, olivenolie og urter i 15 minutter før grillning.
  9. Hvis du ikke har en grill, kan du bruge en grillpande eller kaste fisken i ovnen.
  10. Server straks med friske citronkiler for at lysne smagene endnu mere.

Server det med forslag

  • En side af hvidløgssmør asparges eller grillet zucchini
  • Ristede søde kartofler eller en quinoa salat
  • En frisk middelhavs -agurk og tomatsalat
  • Dampet jasminris med en regnregn med olivenolie
  • Grillet ananas eller mangosalsa til en tropisk vri
  • Et glas kølet Sauvignon Blanc eller Citrusy IPA

FAQ

Spørgsmål: Kan jeg lave Mahi Mahi på en komfur i stedet for en grill?
EN: Ja! Brug en grillpande over medium-høj varme og følg de samme madlavningsinstruktioner.

Spørgsmål: Hvordan ved jeg, hvornår Mahi Mahi er færdig med at lave mad?
EN: Kødet skal let være uigennemsigtigt og flage med en gaffel. Intern temp skal nå op på 137 ° F.

Spørgsmål: Kan jeg bruge en anden type fisk?
EN: Ja! Hellefisk, torsk eller snapper fungerer godt med denne opskrift.

Spørgsmål: Er Mahi Mahi et sundt valg?
EN: Absolut! Det er højt i protein, lavt fedtindhold og en stor kilde til omega-3'er.

Spørgsmål: Hvordan kan jeg opbevare rester?
EN: Opbevares i en lufttæt beholder i køleskabet i op til 2 dage. Opvarm forsigtigt for at undgå udtørring.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

Shop Professional Knives →

All Rights Reserved. Copyright 2026 © images and content by santokuknives.co.uk

Tilbage til blog

Related Blogs

The Japanese Knife Care Kit: Everything You Nee...

The Best Japanese Knives for a Housewarming Gif...

The Best Japanese Knives for Christmas (UK 2026)