Grilled Mahi Mahi Platter
Grilled mahi mahi fillet served with swappable grilled vegetables and a choice of sauce or glaze. Fish cooks hot and fast over direct heat; vegetables char lightly and remain firm.
Ingredients
Method
Preheat grill to high heat (about 450°F). Brush grill grates clean with a grill brush.
Pat mahi mahi fillet dry with paper towels. Brush both sides lightly with olive oil and season evenly with salt and black pepper.
Prepare vegetables: slice zucchini lengthwise into 0.25-inch planks or cut alternative vegetable into grill-friendly pieces. Brush lightly with olive oil and season with salt and pepper.
Place mahi mahi skin-side up on grill grates. Cook 5–6 minutes until skin chars and releases easily; do not move or press. Flip and cook skin-side down 4–5 minutes until fish reaches 145°F internal temperature (opaque throughout). Transfer to a warm plate.
While fish cooks, grill vegetables on the same grill in batches. Cook 3–4 minutes per side until charred and tender-crisp. Arrange on the platter.
Brush garlic butter sauce over the grilled fish and vegetables. Garnish with fresh parsley and serve with lemon wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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