Grilled Mahi Mahi with Plantain
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. Grilled mahi mahi with plantain brings bright, tropical flavors to your table while keeping things simple and budget friendly. The fish is a wonderful source of lean protein and omega 3 fatty acids that support heart health, and when paired with the naturally sweet, starchy plantains, you get a satisfying meal that feels fancy but requires no special skills. A quick marinade of lime, garlic, and warm spices infuses everything with incredible flavor, while the red onion and cilantro add freshness at the end. Trust me, this one is a keeper.
Ella x
Ingredients
- 4mahi mahi fillets(about 180g each)
- 2plantains(ripe but still firm, peeled and sliced lengthwise into 1cm strips)
- 60 mlolive oil
- 3fresh lime juice(whole limes)
- 4garlic cloves(minced)
- 2 tspcumin
- 1 tspsmoked paprika
- 1 tspsea salt
- ½ tspblack pepper
- 30 gfresh cilantro(chopped)
- 1red onion(thinly sliced)
Detail level
Instructions
- 1
Combine 30ml olive oil with minced garlic, cumin, smoked paprika, salt, and pepper in a small bowl. Squeeze juice from 2 limes into this mixture and stir well.
Tip: Make this marinade while your grill heats up to save time.
- 2
Pat the mahi mahi fillets dry with paper towels and place them on a plate. Brush both sides generously with the garlic marinade, reserving a little for the plantains.
Tip: Drying the fish helps it get a better sear on the grill.
- 3
Toss the plantain slices with the remaining 30ml olive oil and the leftover marinade, coating them evenly.
Tip: If your plantains are very firm, you can microwave them for 2 minutes before grilling to soften slightly.
- 4
Preheat your grill to medium-high heat and lightly oil the grates.
Tip: A hot grill prevents sticking and creates nice char marks.
- 5
Place the mahi mahi fillets on the grill and cook for 4 minutes without moving them, then flip carefully and cook for another 3 to 4 minutes until the flesh is opaque and flakes easily.
Tip: Don't flip too early, as this breaks apart delicate fish.
- 6
Arrange the plantain slices on the grill alongside the fish and cook for about 5 minutes per side until they're golden and caramelized.
Tip: Plantains take longer than fish, so start them around the same time the fish is halfway through.
- 7
Transfer the mahi mahi and plantains to a serving platter. Squeeze fresh juice from the remaining lime over everything and scatter chopped cilantro and sliced red onion on top.
Tip: The fresh lime at the end brightens all the flavors beautifully.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.