Grilled Mahi-Mahi with Coconut-Lime Sauce
Fresh mahi-mahi fillets grilled to perfection and served with a tangy coconut-lime sauce inspired by Santa Marta’s coastal flavors. This latin american-inspired seafood ready in about 25 minutes blends fillets (6 oz each) mahi-mahi fillets, olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 fillets (6 oz each) mahi-mahi fillets
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup coconut milk
- 3 tbsp fresh lime juice
- 1 tbsp honey
- 2 cloves minced garlic
- 2 tbsp chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the grill to medium-high heat (about 400°F). Brush 4 mahi-mahi fillets with 3 tablespoons olive oil and season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Step 2: Place the fillets on the grill and cook for 4-5 minutes per side, until the fish flakes easily with a fork and has nice grill marks.
- Step 3: While the fish cooks, combine 1 cup coconut milk, 3 tablespoons fresh lime juice, 1 tablespoon honey, and 2 cloves minced garlic in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened and fragrant.
- Step 4: Remove the sauce from heat and stir in 2 tablespoons chopped fresh cilantro.
- Step 5: Serve the grilled mahi-mahi fillets topped with the warm coconut-lime sauce for a bright, tropical finish.
Frequently asked questions
How long does Grilled Mahi-Mahi with Coconut-Lime Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Mahi-Mahi with Coconut-Lime Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Mahi-Mahi with Coconut-Lime Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Mahi-Mahi with Coconut-Lime Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Mahi-Mahi with Coconut-Lime Sauce?
Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
