Cilantro Lime Infused Mahi Mahi

Why This Cilantro Lime Infused Mahi Mahi Works

The lime juice and salt start working on the mahi mahi as it sits in the marinade. The acid in the lime slightly firms up the outside of the fish, almost like a very light “pre-cook,” so it doesn’t fall apart on the grill. At the same time, the olive oil coats the fillets and soaks into the surface, which keeps the fish moist when it hits the hot grates.

While the fish rests in the cilantro, garlic, cumin, and lime mixture, those small bits cling to the outside of the fillets. On the grill, the garlic and cumin dry a little and brown in spots, so they stick even more and form a light crust. With medium-high heat, the inside of the mahi mahi cooks quickly and stays juicy, while the outside firms up and flakes cleanly with a fork. A squeeze of fresh lime at the end wakes the surface back up, since the cooked fish is warm and ready to soak in that last bit of sharp, fresh taste.

Mistakes To Avoid

Letting the Mahi Mahi sit in the marinade for much longer than 2 hours can backfire. The strong lime juice starts to “cook” the fish on the surface, so the outside turns chalky and firm before it ever hits the grill, while the inside stays softer and the texture ends up uneven.

When the grill is too hot, the outside of the fillets can scorch before the inside cooks through. The fish sticks to the grates, the edges burn, and by the time the center is opaque, the thinner parts have dried out and turned tough.

Putting the fish on the grill straight from the fridge, ice-cold, often leads to uneven cooking. The outside hits high heat and tightens up fast while the center warms slowly, so the fillet can be dry on the surface but still slightly translucent in the middle.

Skipping the oil in the marinade or using very little can cause sticking and tearing. Without that thin oily layer, the fish welds itself to the grill grates, and flipping it breaks the fillets into ragged pieces instead of neat portions.