Grilled Mahi Mahi with papaya-tequila sauce – ready in 10 minutes it’s a simple and delicious weeknight dish worthy of special occasion status.
This grilled mahi mahi is actually an advertisement for the red papaya tequila sauce. The boozy sweet sauce brings the fish alive elevating a weeknight dish to BOSS status! The sauce not only adds dynamic flavor to the mild flavored mahi mahi, but brightens the dish with such vibrant color.
Mahi Mahi, also known as Dorado, is both firm and flakey with a slight sweet flavor, making it perfect for high heat quick grilling. Admittedly I’m late to the fish party, as I suffered from long-time gill fish allergies. I’m still pretty much in catch-up mode so haven’t tried much beyond salmon, trout, tuna, and snapper. As you can tell by that line-up I skipped the bottom feeders and started as a fish snob right from the beginning. Though I grew up around fried catfish, perch, and tilapia they’ve yet to grace my table. I’m working my way down to them though, cause as my brother tells me often, I ain’t really a Brown until I’ve had fried catfish. As I continue in merely “honorary” Brown status, I’m having fun exploring and tasting the different varieties.
About a year ago I celebrated my birthday in Cabo with a few of my guys. We rented a large house complete with a local chef, cause when the fellas celebrate big, that’s how we do it! We went on a deep sea fishing excursion and had quite the haul including some hefty sized mahi mahi. As soon as we docked we had all the fish cleaned and fileted a short walk from our docking location. We took our fish loot back to the house where I chef creatively made two days worth of meals using the fresh catch. My favorites were the simple grilled mahi mahi recipes. Each one was lightly seasoned, grilled to perfection and topped with a simple, yet delightful sauce that complimented the fish and helped bring out it’s natural flavors.
This grilled mahi mahi with papaya tequila sauce is influenced by the multiple grilled mahi mahi recipes we tried during my birthday trip. I won’t speak on the amount of tequila consumed, but the trip was epic to the point that it only makes sense to create a recipe that includes tequila as an ingredient. I used mahi mahi, but the sauce works well with other types of fish. The key is choosing a fish that stands up to the grill well. Salmon, steelhead, bass are good options. I find cooking with tequila fun and enjoyable. Admittedly I took a shot or two while making this dish. However, unlike most tequila spiked dishes, for the grilled mahi mahi, the liquor is not cooked off and therefore I recommend for adults only. There is not enough alcohol present in the recipe to get you drunk, but you will taste it.
Grilled mahi mahi pairs well with many different sides. I made this fresh, light black-eyed pea salad a few days prior and reserved some for this dish. The salad has a clean taste making it a good fit with the vibrant sauce. The black-eyed pea salad adds some heft to the dish to ensure a full belly.
Grilled Mahi Mahi
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Dope beats, fresh eats, best life. Make this grilled mahi mahi and the majestic papaya tequila sauceto elevate your weeknight menu.
Grilled Mahi Mahi w/ Papaya-Tequila Lime Sauce
Mahi Mahi Ingredients
- 1 1/2 pounds mahi mahi cut into 4 pieces
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly ground black pepper to taste
- 1 teaspoon kosher salt
Red Papaya Tequila Sauce Ingredients
- 1 lime juiced
- 1 pound ripe red papaya peeled, seeded, and chopped (about 3 cups) 1/3 cup high-quality silver tequila 2 TBSP fresh lime juice
- 1/3 cup quality silver tequila
Cook the Fish Instructions
Lightly brush the mahi mahi on both sides with olive oil and season to taste with salt and pepper to taste.
Lightly oil the grill grids
- Grill over coals or internally on a grill pan or under a broiler for 5-6 minutes per side.
- Serve the fish with the black-eyed pea salad on top.
Make the Sauce Instructions
- Puree all ingredients in a blender until smooth
Can be made up to a day ahead and refrigerated