Best 10 Lime Mahi Mahi Recipes

LIME-MARINATED MAHI MAHI

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade.
• Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes.
• Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
• Garnish with the twists of lime zest to serve.

GARLIC-LIME MAHI MAHI

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk lime juice, olive oil, garlic, soy sauce, mustard, salt, and pepper together in a bowl; brush over mahi mahi to coat.
• Bake on the preheated grill for 5 minutes, flip, brush again with the lime juice mixture, and continue grilling until the fish flakes easily with a fork, about 5 minutes more.

SOFT MAHI MAHI TACOS WITH GINGER-LIME DRESSING

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.
• Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.
• To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.

TEQUILA-LIME MAHI MAHI TACOS

Steps:

• In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.

LIME-GINGER GRILLED MAHI MAHI

Steps:

• Whisk together all ingredients except Mahimahi.
• Brush marinade on steaks.
• Cook in grill basket over hot (400 degrees) coals for 16 - 18 minutes, turning over once.

LIME MAHI-MAHI

Steps:

• Combine wine, scallions, garlic, juice, brown sugar, and salt.
• Bring the mixture to a boil, then simmer for 5 minutes.
• Marinate steaks for 60 minutes.
• Grill or broil steaks, brushing with marinade.

MAHI MAHI WITH CILANTRO AND LIME

Steps:

• Combine shallots, cilantro, lime juice, olive oil, salt and pepper in a medium bowl. Pour over Mahi Mahi.
• Grill, covered with grill lid, on a grill rack coated with nonstick cooking spray over medium-high heat 6 to 8 minutes or until fish flakes with a fork. Garnish with fresh cilantro if desired.

CILANTRO-LIME MAHI MAHI TACOS

Steps:

• In a resealable plastic bag, combine 3 tablespoons lime juice, water, 1 tablespoons cilantro, garlic, cumin and cayenne. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour.
• In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoons salt and 1/4 teaspoons pepper. Add cabbage; toss well.
• In another bowl, combine sour cream, 1 tablespoons lime juice, zest, 3/4 teaspoons honey and 1/2 teaspoons salt.
• Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoons salt and remaining 1/4 teaspoons pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side.
• Transfer fish to a cutting board and coarsely chop.
• Grill tortillas, turning once, 30 seconds per side. Divide fish, slaw and avocado among tortillas, then top with sour cream mixture. Garnish with lime juice and extra cilantro, if desired.

LIME-GINGER MAHI MAHI

Steps:

• GRILL DIRECTIONS: Heat grill. In small bowl, combine all marinade ingredients; blend well. Place mahi mahi fillets in resealable plastic food storage bag or shallow glass baking dish; pour marinade over fish. Seal bag or cover dish. Let stand at room temperature for 15 minutes to marinate, turning once. Remove fish from marinade; if desired, reserve marinade for basting fish. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush half of reserved marinade over fish. Cook 4 to 6 minutes. Turn fish; brush with remaining marinade. Cook an additional 4 to 6 minutes or until fish flakes easily with fork. If desired, garnish with lime slices.

LIME MAHI MAHI

Steps:

• Rinse fish, season with sea salt and pepper, and place in a shallow baking dish. Combine the lime juice, soy sauce, ginger, and olive oil in a small bowl and pour over fish. Turn over the mahi mahi in the marinade and let it sit in the fridge for 10-15 minutes. Preheat skillet on medium-high heat. Cook fish with marinade for 6-7 minutes per side or until fish is firm and opaque. Garnish with a slice of lemon.