This Is The Best Way To Grill Mahi Mahi

Mahi mahi is both fun to say and fun to eat. Also known as dorado, pompano, or dolphinfish, it's a mild-flavored, tender, meaty fish enjoyed around the world. But don't worry, Flipper fans — it's not actually dolphin meat! According to The Spruce Eats, mahi mahi means "strong strong" in Hawaiian. It's a bright-blue-and-golden-hued, lean fish native to the South Pacific Ocean, Mediterranean Sea, and Caribbean Sea.

Mahi mahi is a versatile fish that tastes delectable when cooked on the stovetop or straight from the grill. According to Steven Raichlen, culinary writer and the face behind Barbecue Bible, mahi mahi is often be found in stores as one-inch thick fillets or steaks. If you can't find them fresh, look in the frozen section of your grocer's, suggests Kitchn. While mahi mahi can be included in many different dishes, Food Network also suggests serving grilled mahi mahi on its own with a pleasant sauce made from lime juice, cilantro, garlic, and oil.

Plenty of fish lovers have described this nutritious, low-fat fish as having a sweeter, mild flavor. It's commonly compared to halibut and swordfish due to its light pink color and its ultra-meaty, dense texture. And while you can prepare it in various ways, grilling it is never a bad idea.

How do you grill mahi mahi to perfection?

First things first: Prep the grill. Raichlen of the Barbecue Bible recommends preheating the grill to high for the ideal sear and charred taste. Generously coat the mahi mahi steaks with olive oil, peanut oil, or melted butter and season with plenty of salt, pepper, and garlic to taste. No need to blot the fish dry if it seems too oily or buttery; this will actually prevent it from sticking to the grill grates. You can also grill fish on woods like cedar or cherry to amplify a smokier flavor, or on top of sliced citrus to infuse a fruity essence.

Next, carefully place the steaks on the hot grate. If the steaks are 1/2-inch thick, grill them on one side for about two minutes. If they're a bit thicker (one to two inches), let them sear for three to six minutes per side, Raichlen explains. Carefully flip the steaks with a spatula and cook the other side for the same amount of time. (Raichlen also adds that after two minutes, you can turn the steaks by 90 degrees to get a snazzy crosshatch pattern on the surface.) A quick and easy way to tell that the fish is cooked to perfection is to gently press it with a fork — if it's flaky, you're good to go. Enjoy!