Ingredients

• 4 mahi-mahi fillets, about 6 oz each
• 1 1/2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lime juice
• 1 lime, cut into wedges
• 2 tablespoons chopped fresh cilantro, for garnish

Instructions

1. Pat the mahi-mahi fillets dry with paper towels.
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper.
3. Brush the fillets lightly with olive oil and season evenly on both sides with the spice mixture.
4. Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean and lightly oil the grates.
5. For a Kamado-style grill, set up for direct cooking and allow the grill and grate to fully preheat before adding the fish.
6. Place the mahi-mahi directly over the heat and grill for 4 to 5 minutes without disturbing it.
7. When the fish releases easily from the grate, carefully flip and grill for another 3 to 5 minutes, depending on thickness, until opaque and easily flaked with a fork.
8. Remove from the grill and drizzle immediately with fresh lime juice.
9. Allow the fish to rest for 2 minutes, then garnish with fresh cilantro and serve with lime wedges.

Notes & Tips

• Mahi-mahi's firm texture makes it particularly well suited for direct grilling.
• On a Kamado-style charcoal grill, direct heat adds a subtle charcoal flavor that works especially well with the smoky seasoning and lime.
• Do not force the fish from the grate; properly seared fish will release much more easily when it is ready to flip.
• Adjust the cayenne pepper to control the heat level.
• Avoid overcooking because mahi-mahi is lean and can become dry.
• Leftovers work especially well in tacos or salad bowls.