Honey-Lemon Glazed Mahi Mahi

Who doesn’t love a fresh piece of Mahimahi? The other day, my better half Johan, took me to a beautiful lunch on the beach. We enjoyed fresh fish tacos, they were so delicious we just had to have fish again for dinner! We stopped at Whole Foods and picked up some fresh Mahimahi. On they way home we came up with this delicious and light recipe for a honey-lemon glaze/marinade. It tasted perfect! The char of the grill caramelized the honey and took away any overpowering sweetness, and of course you always need some fresh lemon on a nice piece of fish.

I love this high-protein fish so much because it is a clean, white fish with a hearty texture and “not-so-fishy” taste. Mahimahi is packed with B-complex vitamins, omega-3 fatty acids and various minerals essential to thyroid function, immune system strength and bone, nerve and muscle function. Dietary intake of omega-3 fatty acids contributes to lower rates of atherosclerosis, and reduced triglyceride and blood pressure levels (American Heart Association).

Try this satisfying and healthy recipe:

Ingredients:

2-4 Mahi Mahi filets

Salt & pepper to taste

(Honey-Lemon Glaze):

1/4 cup honey (I prefer locally cultivated)

Juice from 1 fresh lemon

1 tablespoon extra virgin olive oil

1 tablespoon apple cider vinegar

Directions:

1.) Preheat a propane or charcoal grill prior to cooking.

2.) Coat both sides of the Mahi Mahi fillets with salt & pepper, set aside in a large bowl/container.

3.) In a medium sized container combine honey, extra virgin olive oil, fresh lemon juice and apple cider vinegar. Wisk for about 30 seconds. The honey should be well blended with the rest of the ingredients.

4.) Pour the glaze/marinade over top of the seasoned Mahi Mahi fillets, cover and place in the refrigerator for 60 minutes.

5.) Grill Mahi Mahi fillets for at least 3-4 minutes on each side (depending on the size of your fillets). Be sure that your fish is thoroughly cooked before eating.

*I have only tried this recipe on the grill, you may have just as good results baking or sauteing the fish. 

Need ideas for a side dish? I threw sliced zucchini and squash on a sheet of tin foil and drizzled coconut oil over top. I added sea salt and black pepper to taste. Wrapped the tin foil so the vegetables would steam and threw the packet on the grill with the fish! You could do this with any veggies you choose. I am going to try balsamic asparagus next. 🙂

Created by: Loryn Huff

Certified Personal Trainer, Champion Figure Competitor, NEW Mom and Owner of Femme FIT Company, Ft. Lauderdale.