Simplicity at its best: Grilled Mahi Mahi
A surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters around the world, Mahi Mahi is a mild, flaky, but firm fish that is easy to season and grill.
Sri Lanka is renowned for its seafood, and no matter where on the island you go, the goodness of the ocean is a freely available choice in most places you decide to dine at. Amidst a selection of seafood that is bound to leave you trying a range of dishes varying in flavours and textures for a long time, the Grilled Mahi Mahi is always a good choice.
Mahi-mahi, also known as the common dolphinfish (Coryphaena hippurus), is an offshore ray-finned fish found in temperate, tropical, and subtropical waters over the world. Like many other tropical fish, Mahi-mahi is semi-mild and sweet tasting.
With just a few ingredients, you can make a dish that preserves the flavours of the ocean, served with a few sides like grilled veggies or potatoes.
- 4-Mahi Mahi fillets (about 1 1/2 lbs)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp chopped fresh thyme leaves, plus more for garnish
- 1/2 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- Nonstick cooking spray
- Melted butter for serving
- Lemon wedges for serving
How to grill Mahi Mahi
- Get a small bowl and then mix seasonings together.
- Second, coat the fish in olive oil using a basting brush.
- Next, season the Mahi Mahi.
- Heat the grill to medium-high heat.
- Get your fish on the grill and cook for 3-5 minutes on each side. The Mahi Mahi will easily flake with a fork when it's done.
Try the grilled Mahi Mahi at W15 Hanthana, the perfect dish to satisfy your hunger after a day in the mountains, prepared with absolute mastery by the experts in our kitchen.
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