Easy grilled mahi-mahi fish - Ready in 10 minutes it's a simple and delicious weeknight dish worthy of special occasion status.
Fresh fish is seasoned with a homemade jerk spice mix, grilled, and then served over a papaya and tequila-based sauce.
The fish is simply seasoned with dry jerk seasoning then quickly grilled and served over a delicious papaya tequila sauce. The boozy sweet sauce brings the fish alive elevating a weeknight dish to BOSS status!
This recipe came together after a guys fishing trip in Mexico. We caught a lot of mahi mahi and for one dish the in-house chef made a tequila based sauce with it. Of all the recipes grilled mahi mahi was my favorite. It was a great trip and we did it big!
Grilled Mahi Mahi Ingredients
For the Fish
For the Sauce
- Lime Juice
- Fresh Papaya
Grilled Mahi Mahi Instructions
Make the Sauce
Peel and de-seed the papaya. Chop into chunks then puree in blender with tequila and lime juice. Set aside.
Grill the Fish
Cook the Fish Instructions
Lightly brush the mahi mahi on both sides with olive oil and season with the jerk spice mix.
Lightly oil the grill grids
Grill over coals or internally on a grill pan or under a broiler for 5-6 minutes per side.
- Feel free to serve with the papaya-tequila sauce and top with black-eyed pea salad
This dish works with other white fish. Snapper is always a good choice. The key is choosing a fish that stands up to the grill well. Salmon, steelhead, bass are also other good options.
If you don't have access to papaya, I've used mango as well. With mango I prefer fresh, but frozen works pretty well too. You'll just need to plan ahead and leave at room temperature for a while.
Jerk is my favorite seasoning and I keep a jar mixed up and on hand like salt and pepper. Feel free to buy store bought from your favorite local or online spice shop. Or you can keep it simple and go with salt and pepper.
The liquor is not cooked off so limit the sauce to adults only. This is also reason to choose a quality tequila. You don't want one with a lot of bite to it.
Feel free to make the sauce a day ahead to save time.
Allow the raw fish to reach room temperature before grilling.
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.
MORE GRILLED FISH RECIPES
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Mahi Mahi Ingredients
- 1 ½ pounds mahi mahi cut into 4 pieces
- 1 tablespoon extra-virgin olive oil
- 1 tbsp jerk spice
Red Papaya Tequila Sauce Ingredients
- 1 medium lime juiced
- 1 pound ripe red papaya peeled, seeded, and chopped (about 3 cups)
- ¼ cup quality silver tequila
Cook the Fish Instructions
- Lightly brush the mahi mahi on both sides with olive oil and season to taste with jerk seasoning
- 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