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Blackstone Mahi Mahi with perfectly cooked, tender fish on the griddle.

Blackstone Mahi Mahi Recipe

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 10 minutes
30 minutes
Total Time: 50 minutes
Servings: 4 Servings

Description

Tender, flaky Blackstone mahi mahi cooked on the griddle with a quick teriyaki marinade and a fresh tropical fruit salsa. An easy, healthy seafood dinner ready in about 20 minutes of active time.

Ingredients 

For the mahi mahi

  • 4 mahi mahi fillets, about 6 oz each
  • 3/4 cup teriyaki sauce, reduced-sodium
  • 2 tablespoons sherry, or pineapple juice
  • 2 cloves garlic, minced
  • Oil, for the griddle

Tropical Fruit Salsa (optional)

  • 1 medium mango, peeled and diced
  • 1/2 cup pineapple, cubed
  • 1/2 cup papaya, peeled, seeded, and chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 medium green bell pepper, chopped and seeded
  • 1 tablespoon jalapeño, chopped and seeded
  • 1/4 cup fresh cilantro, minced
  • 2 tablespoons fresh mint, minced
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1/2 teaspoon crushed red pepper flakes

Instructions

  • In a shallow dish, mix the teriyaki sauce, sherry, and garlic. Add the mahi mahi fillets, turning to coat. Cover and refrigerate for 30 minutes.
  • While the fish marinates, combine all the salsa ingredients in a bowl. Cover and refrigerate until ready to serve.
  • Preheat the Blackstone to medium heat (about 375–400°F). Add a thin layer of oil and spread it across the surface.
  • Remove the fillets from the marinade and let the excess drip off; discard the marinade. Cook the fish on the oiled griddle for 4–5 minutes per side, flipping once, until it flakes easily with a fork and reaches 145°F.
  • Serve the mahi mahi topped with the tropical fruit salsa.

Equipment

  • Blackstone Griddle
  • Fish spatula
  • Instant-read thermometer

Notes

  • Marinate for no longer than 30–45 minutes; the acid can break down the fish if left too long.
  • Pat fillets dry before marinating for the best sear.
  • Skip the salsa for a simple version: season with salt, pepper, and a squeeze of lime.
  • Pull the fish at 145°F to keep it from drying out.

Nutrition

Serving: 1ServingCalories: 266kcalCarbohydrates: 25gProtein: 36gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gCholesterol: 124mgSodium: 2227mgPotassium: 1078mgFiber: 3gSugar: 20gVitamin A: 1390IUVitamin C: 61mgCalcium: 69mgIron: 3mg