Grilled Mahi Mahi with Lemon Butter Sauce Recipe | Easy Healthy Dinner in 20 Minutes
Ingredients
- 4 (6-ounce) mahi-mahi fillets, about 1-inch thick, skinless
- 2 tablespoons avocado or olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper, freshly ground
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 cloves garlic, minced very finely
- ¼ cup dry white wine, such as Sauvignon Blanc (or low-sodium chicken broth)
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat your grill to medium-high heat (400-450°F). Clean the grates thoroughly and wipe with an oil-soaked paper towel.
- Pat the mahi-mahi fillets completely dry. In a small bowl, mix salt, pepper, garlic powder, and smoked paprika. Rub the fillets with oil, then apply the seasoning mix evenly.
- Place the fillets on the hot grates and cook undisturbed for 3-5 minutes per side. The fish should release easily when ready to flip. Cook until opaque and the internal temperature reaches 137°F.
- Transfer the cooked fish to a plate and let it rest for 5 minutes.
- While the fish rests, place a small saucepan over medium heat. Add the minced garlic and white wine (or broth) and simmer until reduced by half, about 2-3 minutes.
- Reduce heat to low, add the lemon juice, then whisk in the cold butter one piece at a time until a creamy sauce forms. Do not let it boil.
- Remove the sauce from the heat, stir in the fresh parsley, and pour over the rested mahi-mahi fillets to serve.
Notes
Ensure your grill grates are impeccably clean and well-oiled before adding the fish. This is the single most important step to prevent sticking.