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Mahi-Mahi (Dorado)Easy
Grilled Mahi-Mahi with Citrus Butter — Taste of the Florida Keys
Prep: 10 minCook: 10 minServes: 4
Mahi-mahi is the dolphin fish that every offshore angler dreams of — brilliantly colored, hard-fighting, and one of the best-eating fish in the ocean. The meat is lean, firm, and sweet with large flakes that hold together on the grill. A bright citrus butter is all it needs to taste like a Key West sunset on a plate.
Make citrus butter: mash softened butter with all zests, lime juice, garlic, cilantro, and cayenne. Roll into a log in plastic wrap and refrigerate.
Pat mahi-mahi fillets dry. Brush with olive oil. Season generously with salt and pepper.
Preheat grill to medium-high (400-450°F). Clean and oil grates well.
Grill fillets 4-5 minutes per side. Mahi is lean and cooks fast — look for opaque, flaky meat.
Internal temp should reach 130-135°F. Don’t overcook or it dries out.
Top each fillet with a thick slice of citrus butter immediately off the grill.
Let butter melt over the fish for 1 minute. Serve with rice, grilled veggies, or a tropical salsa.
Mahi-mahi is very lean — it goes from perfect to dry in 30 seconds. Cook to 130°F max. If you catch your own, bleed the fish immediately and get it on ice for the best flavor. The citrus butter can be made days ahead and keeps in the freezer for months — great to have on hand for any white fish.
