Oops! It appears that you have disabled your Javascript. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript!
#site-title a:hover, #site-title a:focus, #site-title a:active { color: #872010; }

Grilled Mahi Mahi with Lemon Herb Sauce
2 Servings

Grilled Mahi Mahi with Lemon Herb Sauce


Perfect, fresh Mahi Mahi and a fine sales person


  1. If you bring fish to 50º before cooking, it will cook faster and retain more moisture.
  2. The ideal state of cooked fresh fish is a crisp outside and a slightly soft or tender center. Preheat a grill or oven to 475º, put fish on and set temperature (or maintain the heat with the lid of a grill) at about 425º. At that temperature fish will be done after 6 minutes total per inch of thickness. Remember, you can always cook it a little more if it seems too rare.


1# fresh mahi mahi fillet, skinned
2 tbs. extra virgin olive oil
½ tsp. Dijon mustard

For Sauce:

2 tbs. finely chopped shallot
½ cup dry white wine
1 tbs. grated lemon zest and juice from 1 fresh lemon
Leaves from 2 stems fresh Italian parsley, finely chopped. Save stems.
Leaves from 2 stems fresh basil, finely chopped. Save stems.
1/4 cup extra virgin olive oil
2 additional sprigs of parsley for garnish


  1. Wash fish and pat dry with paper towel. Cut fillet into 2 portions.
  2. Whisk olive oil and mustard together and brush over fillets. Set aside and bring to about 50º while preparing sauce and heating grill to 475º.
  3. Put chopped herbs in glass or plastic bowl and set aside.
  4. In a small saucepan, simmer shallots and herb stems in wine with lemon zest and juice until liquid is reduced by half. Remove stems and add olive oil. Simmer 2-3 more minutes and turn off heat. Add minced herbs.
  5. Grill fish. Transfer to a heated plate, top with sauce, garnish each fillet with a parsley sprig and serve immediately.

Comments are closed.