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If you’re grilling mahi mahi, then this marinade will add flavor and stop it from drying out during grilling.
You can use this marinade on shark, tuna, marlin etc.
It’s great for barbecues or grilling indoors and you can whip up the ingredients in seconds.
Whilst the fish is marinading, you can prepare some salad and new potatoes to go with the meal and make sure your coals or grill is good and hot.
Mahi Mahi Marinade 1/4 c orange juice 1/4 cup soy sauce 2T olive oil 1T lemon juice 2T chopped fresh parsley 1 clove garlic, minced 1/2 t fresh oregano 1/2 t pepper
Mix marinade and prepare 4 Mahi-Mahi steaks. Marinate steaks for 30 minutes. Broil steaks, using marinade to keep moist.
Make sure your grill is hot and then cook for about 10 minutes in total, turning the steaks frequently.
Each time you turn, you need to baste with the marinade.
I have a pastry brush that I use just for brushing fish when I’m grilling – they’re only cheap and you won’t transfer the taste of fish onto other foods.
Now – how simple is that?
I would serve it with some baked potatoes and a salad for a lovely easy seafood meal.
Fish is a good source of protein and mahi mahi is low in fat which makes it a good choice if you’re trying to watch your weight.
Mahi mahi is considered a game fish – it’s not under any threat from conservation and you can eat it quite freely without worrying about your impact on marine life. It’s a saltwater fish and spends its whole life cycle in the sea. It’s mainly a tropical or subtropical species – you won’t find it anywhere in the colder oceans of the world.
It’s a stronger tasting fish than say cod, but not as strong as the other game fish, like swordfish. It’s firm and meaty in texture.
The english translation from the Hawaiin name is ‘dolphinfish’ and many people worry that it is related to the dolphin. It isn’t – it’s a fish, not a mammal and you’re not eating Flipper.
If you look at photos of the mahi mahi, you’ll see it has a hump at its nose end, much like a dolphin and that is probably where the name came from.
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