Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1.5 lbs Mahi Mahi fillets
  • 1 tbsp avocado oil

Instructions:

  1. Whisk together the olive oil, lime juice, zest, garlic, paprika, oregano, salt, and pepper in a bowl.
  2. Pat the Mahi Mahi fillets dry with a paper towel to ensure a better sear.
  3. Coat the fillets in the marinade and let them rest in the refrigerator for 30 minutes.
  4. Preheat the grill to high heat (approximately 400°F to 450°F / 200°C to 230°C).
  5. Brush the grill grates with avocado oil using a folded paper towel to prevent sticking.
  6. Place fillets on the grill and sear for 4–5 minutes per side without moving them until a deep mahogany-colored crust forms.
  7. Remove the fish from the heat once the internal temperature reaches 140°F (60°C).
  8. Transfer to a plate and let the fish rest for 5 minutes to allow carry-over cooking to reach 145°F (63°C).