Fire up the grill with this easy Honey Lime Mahi Mahi recipe – they’re gluten-free and grill in under ten minutes. Mahi Mahi is such a versatile fish – just look at all of our Mahi Mahi recipes and you’ll see how many different gluten-free recipes you can make with this simple fish!
The honey lime glaze pairs nicely with the spice rub in this recipe – it’s sticky, sweet, and just a tad hint of heat. Such a great summertime gluten-free dinner idea!
Honey Lime Mahi Mahi
Summer grill season is here – okay, well almost here – which means it’s time to fire up the grill and make some delicious gluten-free dinners! Move over boring hamburgers and brats, it’s time for some FLAVOR!
Outside of blackening Mahi Mahi, there are some great ways to pan-sear or grill the fillets and then enhance with delicious seasoning varieties and glazes. The honey lime
Ingredients Needed
- 4 Mahi Mahi fillets – thawed
- 3 tsp. chili powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. cardamom
- 2 Tbsp. liquid aminos
- 1/2 cup raw honey
- 1 Tbsp. lime juice
- 1 tsp. red pepper flakes
How to make Honey Lime Mahi Mahi
Fully thaw the Mahi Mahi fillets (if frozen) and arrange on a sheet of parchment paper.
Mix together the spice rub ingredients: chili powder, salt, pepper, and cardamom – then generously rub onto both sides of the fillets.
Combine the glaze ingredients: liquid aminos, honey, lime juice, lime zest, and red pepper flakes and whisk to combine.
Heat a grill over medium heat – then add the fillets and grill for about four minutes on one side, then flip and grill for another four minutes.
When the Mahi Mahi fillets are near done (about the 3
When the fillets flake easily with a fork and reach an internal temperature of at least 137 degrees, remove from grill and place onto a clean baking sheet.
Serve with your favorite summer vegetable or over a bed of rice. Add additional glaze if desired.
Recipe FAQs
Ideal internal temperature for Mahi Mahi is at least 137 degrees F. Use an instant-read thermometer and place it into the thickest part of the fillet.
Mahi Mahi is the Hawaiian name for the species Coryphaena Hippurus – also known as the dolphin fish. However, this is not the same as the bottlenose
Ideally, no, you should thaw the Mahi Mahi fillets prior to cooking. The best way to thaw the fillets is by letting them sit in the refrigerator overnight and slowly thaw.
Recommended Kitchen Tools
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Enjoy these summertime refreshments with your grilled honey lime Mahi Mahi!
Honey Lime Mahi Mahi
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Honey Lime Mahi Mahi
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4 1x
Description
Honey Lime Mahi Mahi is a quick, gluten-free dinner you can grill in under 10 minutes.
Ingredients
- 4 Mahi Mahi fillets – thawed
- 3 tsp. chili powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. cardamom
- 2 Tbsp. liquid aminos
- 1/2 cup raw honey
- 1 Tbsp. lime juice
- 1 tsp. red pepper flakes
Instructions
- Lay the thawed Mahi Mahi fillets onto a lined baking sheet.
- Combine the chili powder, salt, pepper, and cardamom – mix to combine.
- Generously coat both sides of the Mahi Mahi fillets with the spice rub mixture.
- In a small bowl, combine the liquid aminos, raw honey, lime juice, and red pepper flakes – whisk to combine.
- Preheat the grill over medium heat. Add the Mahi Mahi fillets and cook for four minutes on one side, then flip and cook for another four minutes.
- When the Mahi Mahi fillets are nearing done – brush the glaze onto each fillet with a basting brush.
- Once the fillets flake nicely and reach an internal temperature of 137 degrees F. – remove from oven and place onto a clean baking sheet.
- Serve with your favorite vegetable side, or over a bed of rice. Add additional glaze if desired.
Notes
- If your Mahi Mahi fillets have skin on them, remove before cooking. Some frozen fillets will come with skin on one side.
- Be sure to fully thaw your Mahi Mahi before cooking.
- Nutritional Disclaimer
- Category: dinner
- Cuisine: American
Keywords: honey lime Mahi Mahi, grilled Mahi Mahi, gluten-free dinner, Mahi Mahi
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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