This grilled mahi mahi recipe is served with a balsamic tomato mixture for an easy dinner that is healthy and delicious.
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Homegrown grape or cherry tomatoes marinated in aged balsamic vinegar heighten the flavor of this simple grilled fish.
This recipe is similar to my Grilled swordfish with fruit salsa recipe in that it takes about 30 minutes to make.
It’s a milder tasting fish that the whole family loves.
What kinds of tomatoes should I use?
The secret to the balsamic tomatoes is homegrown, straight from the garden variety.
If you don’t have that get to your local farm stand or pick up a container of Campari tomatoes at your grocery store.
They are like plum tomatoes but sweeter. They won’t disappoint.
Using aged balsamic vinegar is different than the old standard variety in that has been aged for decades and the result is a rich and sweet vinegar that is the perfect companion for flavoring fish fillets, chicken and steak.
This vinegar is typically used after the cooking has finished.
It’s absolutely amazing on tomatoes with fresh basil. I will make a balsamic tomato salad and spoon over the top of grilled mahi mahi filets.
I promise this great recipe will be a regular in your barbecue rotation.
What is mahi-mahi?
Mahi-mahi is a white flaky fish found in tropical waters across the globe. This lean fish is also known as dolphin fish or dorado.
What does grilled mahi-mahi taste like?
The texture is very similar to swordfish. It’s a firm white fish that is ideal for grilling.
It has a mild flavor and has a similar texture to grouper and cod, without the fishy or oily taste.
This is one of our favorite recipes to serve in the summer months.
What is the best way to cook mahi-mahi?
This fish is easy to find fresh or frozen in single portions, about an inch thick.
Marinate mahi-mahi or simply drizzle it with olive oil, salt and pepper before searing it on a hot grill or pan.
Serve this fish plain or topped with your favorite sauce or topping.
To prepare mahi-mahi, remove the skin of the fish if not already skinned.
Pat completely dry with a paper towel before seasoning with kosher salt and pepper, as well as a drizzle of extra-virgin olive oil.
Prepare the grill first by oiling the grates or spraying with a cooking spray.
Next, heat the grill to medium high heat. Arrange the fish steaks on the grates and grill on each side for 3-4 minutes.
When grilled to an internal temperature of 145 degrees, transfer fish to a platter.
The fish should break into firm flakes with a fork when done.
Side serving easy recipes
- Wild rice salad
- Ancient grain salad with roasted vegetables
- Couscous with grilled vegetables
- Summer corn salad
- Tomato chickpea salad
More fish recipes
- Grilled salmon fillets with a peach glaze
- Cast iron blackened grouper
- Blood orange cobia with capers
- Old bay crab cakes recipe
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Grilled Mahi Mahi with Balsamic Tomatoes (Easy Recipe)
- Gas grill
- 2 mahi-mahi steaks, 1 inch thick filets
- Olive oil
- Kosher salt and black pepper
- 1 cup cherry or grape tomatoes, sliced
- Aged balsamic vinegar
- 2 tablespoons fresh basil, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon olive oil
- Add the sliced tomatoes to a bowl. Season with salt and black pepper. Stir in one tablespoon of olive oil, basil, garlic and vinegar and allow the tomatoes to marinate for about 10 minutes.
- Next, oil the grill grates using olive oil or cooking spray.
- Preheat the grill to medium-high heat.
- Remove the skin on the mahi fillets if not already skinned. Pat the mahi-mahi completely dry with a paper towel, then sprinkle fish with kosher salt and pepper as well as a drizzle of extra-virgin olive oil.
- Arrange the fish steaks on the grates and grill on each side for 3-4 minutes. Check for flaky doneness using a fork. Do not overcook.
- Remove the fish from the grill. Spoon the balsamic tomato sauce over top of the fish. Serve immediately.
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