GRILLED CHILLI LIME MAHI MAHI
Grilled Chili Lime Mahi Mahi is a vibrant, zesty dish that brings together bold flavours with minimal ingredients. The firm, flaky mahi mahi fillet is seasoned with a blend of chilli powder, fresh lime juice and olive oil, then grilled to perfection for a smoky, charred finish. The combination of spicy chilli and tangy lime enhances the natural sweetness of the fish, making it a light yet satisfying meal. Salt and pepper enhance the flavour of the fish. This dish is perfect for summer barbecues, quick weeknight dinners or as a high-protein, low-carb option. Whether served with grilled vegetables, a fresh salad or fluffy rice, this recipe delivers a balance of spice, acidity and smoky goodness. This dish is a fantastic way to enjoy a healthy seafood meal with a little spicy kick. This recipe is quick to prepare and packed with flavour.
RECIPE CATEGORY
Entrée, Dinner, Lunch
SERVING SIZE
1
CUISINE
Mexican, Caribbean
PREPARATION/TECHNIQUES
Grill, 5 ingredients or less
OCCASION/HOLIDAY
Backyard BBQ, Summer, Family Dinner, Healthy Eating
SPECIAL CONSIDERATION/DIETARY CONCERNS
Quick & Easy, Healthy, High Protein, Low Carb, Gluten-Free, Dairy-Free
DISH TYPE
Main Course
INGREDIENTS
There are the following ingredients for Grilled Chili Lime Mahi Mahi:
- 100g mahi mahi fillet
- ½ tsp lime juice
- ¼ tsp chilli powder
- ½ tsp olive oil
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 120
- Protein: 22g
- Fat: 4g
- Saturated Fat: 5g
- Carbohydrates: 1g
- Fibre: 0g
- Sugar: 0g
- Sodium: 150mg
PREPARATION
- Preheat The Grill: Set the heat to medium-high flame and lightly oil the grates to prevent sticking.
- Pat The Fish Dry: Use a paper towel to remove excess moisture for a better sear.
- Season The Mahi Mahi: Sprinkle the chilli powder, salt and pepper evenly over both sides of the fillet.
- Drizzle With Olive Oil: Lightly coat the fish to keep it moist and prevent sticking.
- Grill The Fillet: Place the fish on the grill and cook for 3–4 minutes on one side.
- Flip And Continue Grilling: Cook for another 2–3 minutes until the fish is opaque and flakes easily.
- Finish With Lime Juice: Squeeze fresh lime juice over the mahi mahi just before serving.
- Serve Immediately: Enjoy with grilled vegetables, rice or a fresh salad.
PREP TIME
2 minutes
COOKING TIME
6–7 minutes
TIPS
Here are some tips for the preparation of Grilled Chili Lime Mahi Mahi:
- Use Fresh Lime Juice: It provides a brighter and more natural acidity than bottled lime juice.
- Oil The Grill Grates: This prevents the fish from sticking and makes flipping easier.
- Do Not Overcook: Mahi Mahi is best when flaky yet moist, so remove it once it turns opaque.
- Adjust Spice Level: Add more or less chilli powder depending on your taste preference.
- Let The Fish Rest: Allow it to rest for a minute after grilling to retain its juices.
- Use A Fish Spatula: A broad, thin spatula makes flipping delicate fillets easier.
- Pair With Complementary Sides: Serve with mango salsa, grilled corn or a citrusy slaw for a fresh contrast.
- Try A Stovetop Option: If grilling isn’t an option, pan-sear the fish in a hot skillet for similar results.
VARIATIONS
- Smoky Paprika Twist: Swap chilli powder for smoked paprika for a milder, smoky flavour.
- Herb-Infused: Sprinkle fresh cilantro or parsley over the fish before serving for a herby finish.
- Garlic Butter Finish: Drizzle melted garlic butter over the fillet for extra richness.
- Spicy Chipotle Version: Use chipotle powder instead of chilli powder for a smoky heat.
- Citrus Blend: Add orange zest along with lime juice for a deeper citrusy flavour.
- Asian-Inspired: Mix soy sauce and ginger with lime juice for a fusion twist.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or oven.
- Freezing: Freeze raw mahi mahi fillets for up to 3 months in a sealed container. Thaw overnight in the fridge before cooking.
- Make-Ahead Tip: Season the fish ahead of time and refrigerate for up to 12 hours before grilling for enhanced flavour.