Mojo-Grilled Fish with Cilantro and Lime

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh fish fillets infused with garlic-lime mojo, grilled until golden, and finished with bright cilantro and lime zest. This puerto rican-inspired seafood ready in about 25 minutes pairs cod fillets, garlic, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.0 (11 ratings) Prep: 15 min Cook: 10 min Serves 2 Puerto Rican cuisine 345 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 4 minced garlic cloves, 2 tbsp lime juice, 3 tbsp olive oil, 1/4 cup chopped cilantro, 1 tsp lime zest, 1/2 tsp salt, and 1/4 tsp black pepper to create the mojo sauce.
  2. Step 2: Place 1 lb cod fillets in a shallow dish and pour the mojo sauce over them. Marinate for 15 minutes at room temperature, turning once.
  3. Step 3: Preheat a grill to medium-high (375°F). Place fish on the grill and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
  4. Step 4: Transfer fish to a plate, garnish with additional chopped cilantro and a sprinkle of lime zest, and serve immediately with lemon wedges.

Frequently asked questions

How long does Mojo-Grilled Fish with Cilantro and Lime take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mojo-Grilled Fish with Cilantro and Lime?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Mojo-Grilled Fish with Cilantro and Lime?

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 Mojo-Grilled Fish with Cilantro and Lime for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Mojo-Grilled Fish with Cilantro and Lime?

Puerto Rican 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.

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