Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 (6 oz) Mahi Mahi fillets
  • 2 tbsp unsalted butter, melted
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Use paper towels to pat every side of the Mahi Mahi fillets until bone-dry.
  2. Whisk together the olive oil, 1 tablespoon of lemon juice, minced garlic, smoked paprika, ground cumin, salt, and black pepper in a small bowl.
  3. Brush a generous layer of the marinade over the fillets and let them sit for 10-15 minutes.
  4. Preheat your grill to medium-high and lightly oil the grates using a folded paper towel dipped in oil.
  5. Carefully place fillets on the grill, pressing down slightly to ensure contact.
  6. Grill for 4–5 minutes per side, flipping only when the fish naturally releases from the grate.
  7. Remove fish from heat and let it rest on a plate for 3 minutes to redistribute juices.
  8. Whisk together the melted butter, 1 teaspoon of lemon juice, and chopped parsley, then glaze over the rested fillets.