Grilled Mahi-Mahi with Coconut Lime Glaze
Grilled Mahi-Mahi with Coconut White Balsamic Glaze
Description
Grilled mahi-mahi brushed with Persian Lime Extra Virgin Olive Oil and finished with a light coconut white balsamic glaze for a bright, tropical, citrus-forward finish.
Recipe Overview
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
4 mahi-mahi fillets (6–8 ounces each)
2 tablespoons Persian Lime Extra Virgin Olive Oil
¾ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1 teaspoon garlic powder
For the glaze:
¼ cup Coconut White Balsamic Vinegar
1 tablespoon honey (optional)
Optional garnish:
Fresh cilantro or parsley
Lime zest (optional)
Instructions
• Preheat grill to medium-high heat and lightly oil grates.
• Pat mahi-mahi dry and brush with Persian Lime Extra Virgin Olive Oil. Season evenly with salt, pepper, and garlic powder.
• Grill 3–4 minutes per side until cooked through and lightly charred.
• While fish cooks, warm Coconut White Balsamic in a small saucepan over medium-low heat.
• Add honey if desired and simmer gently for 1–2 minutes until lightly thickened and glossy.
• Brush glaze onto fish during the final minute of grilling.
• Remove from heat and finish with herbs and optional lime zest before serving.
Chef’s Tip
Brush Persian Lime Extra Virgin Olive Oil on the fish before and after grilling to build layered citrus flavor while helping keep the mahi-mahi moist and tender.
Flavor Variations
• Coconut White Balsamic — soft tropical finish
• Green Apple White Balsamic — brighter, crisper finish
• Jalapeño White Balsamic — citrus heat and contrast
Pairings
Serve with coconut rice, grilled pineapple, mango slaw, roasted vegetables, or cilantro lime rice.
Recipe Notes
This same citrus-forward cooking method also works well with snapper, cod, shrimp, or grilled chicken. Keep the glaze light so the mahi-mahi remains the focus.
