Kalyn’s Lake Powell Fish Marinade
This recipe for Kalyn’s Lake Powell Fish Marinade used to be pretty famous, at least with my Lake Powell friends and it’s perfect for Grilled Mahi Mahi!
There was at time when this flavorful and versatile recipe for Kalyn’s Lake Powell Fish Marinade was probably my most famous recipe, at least the recipe was certainly something that got requested often by the clients and friends I used to cook for on houseboat trips at Utah’s beautiful Lake Powell. That was back in the days when the South Beach Diet didn’t exist, and no one had ever heard of sustainable seafood either, and at the lake I’d often use the marinade on Thresher Shark.
Fast forward quite a few years, and now I love this marinade on grilled Mahi Mahi, which is the fish shown in these photos. You may never have thought of using a fish marinade when you’re cooking grilled fish, but this marinade is a great idea if you’re cooking for people who are suspicious about fish. It’s true that the flavors of the marinade make grilled fish a bit less “fishy” so if that’s something that appeals to your family, this may become your favorite way to cook fish on the grill.
And this marinade is literally good on any kind of fish you might want to cook on the grill! You do need to plan ahead for a few hours or marinating time, and don’t marinate the fish too long. And be careful not to overcook fish when you’re cooking it on the grill! I hope my recipe for fish marinade will be something that gets you to re-think your ideas about grilling fish if you’ve been skeptical in the past, because everyone loved this recipe all those times I used it at Lake Powell!
How to Make Kalyn’s Lake Powell Fish Marinade and Grilled Mahi Mahi:
(Scroll down for complete recipe with nutritional information.)
- I used the fish marinade on the wild-caught Mahi Mahi I get at Costco, and it’s a good fish for the grill because it’s firmer than many other types of white fish. (And back in the days when I was packing food for Lake Powell I would have been thrilled with fish that came sealed in individual packages like this does. Let the fish thaw in the refrigerator overnight (or in a pinch, thaw in cold water.)
- Mix )together the soy sauce, lemon juice, peanut oil, water, Liquid Smoke (affiliate link), seafood seasoning, pepper, onion powder, and garlic powder to make the marinade.
- Marinate fish in the refrigerator for a few hours, but not more than about 4 hours.
- Bad blogger! I was cooking several dishes when I made this fish and I forgot to take photos of it on the grill so I’m using the photos from Soy-Grilled Mahi Mahi with Korean Dipping Sauce to show you how to cook the fish on the grill!
- Let fish come to room temperature, oil the grill, and get the grill hot before you put the fish on.
- If you want those nice diagonal grill marks, lay fish at an angle to grill grates.
- Grill 2-3 minutes, then lift the edge to see if you have nice grill marks. When you do, rotate the fish so it’s going at the opposite angle on the grill. Cook a few minutes longer until you have criss-cross marks.
- Turn the fish over and cook it about 3-4 minutes more or until it feels firm, but not hard when you press on it with your finger.
- The general rule for timing fish on the grill is to cook it about 10 minutes per inch of thickness; don’t overcook.
- Serve hot and enjoy!
Make it a Low-Carb Meal:
More Delicious Fish on the Grill:
The BEST Low-Carb Fish and Seafood Recipes from Kalyn’s Kitchen ~ Kalyn’s Kitchen
Low-Carb Thai Fish Cakes ~ All Day I Dream About Food
Herb Encrusted Grilled Salmon from Kalyn’s Kitchen
Low-Carb Fish Curry ~ Ditch the Carbs
- 4 pieces of Mahi Mahi, thawed if frozen (see notes)
- 2 T soy sauce (see notes)
- 2 T fresh lemon juice
- 2 T cup peanut oil or other oil of your choice
- 2 T cup water
- 1/4 tsp. Liquid Smoke (measure carefully and don’t use more, see notes)
- 1/2 tsp. Johnny’s Seafood Seasoning (see notes)
- 1/2 tsp. coarse ground black pepper
- 1/2 T onion powder
- 1/2 T garlic puree powder
- If using frozen fish, thaw overnight in the refrigerator or in cold water.
- Place thawed fish filets in a single layer in large Ziploc bag or plastic container with a snap-tight lid.
- Stir together the soy sauce or Gluten-Free Soy Sauce (affiliate link), lemon juice, peanut oil, water, Liquid Smoke, seafood seasoning, pepper, onion powder, and garlic powder to make the marinade.
- Pour the marinade over the fish and marinate in the refrigerator for at least 2-3 hours. (I wouldn’t marinate this longer than 4 hours at the most.)
- When you’re ready to cook the fish, remove it from the refrigerator and let it come to room temperature.
- Oil the grill grates thoroughly with non-stick grill spray or a paper towel dipped in oil.
- When fish is nearly room temperature, preheat the grill to high, or medium-high for charcoal grill. (You can only hold your hand there for 1-2 seconds at that heat.)
- To get nice grill marks, lay the fish top-side down at an angle to the grill grates.
- As soon as you put the fish on, turn the grill down to medium-high if you can. (For a charcoal grill, I would just preheat to medium-high.)
- Cook fish about 2-3 minutes, or until the first grill marks appear. (I usually lift up a piece and check.)
- Then rotate fish going at the opposite angle to make the criss-cross marks and cook about 2-3 more minutes.
- When you have nice grill marks, turn the fish carefully and cook 4-5 minutes on the other side.
- Total cooking time for fish is about 10 minutes per inch of thickness and fish should feel firm but not hard to the touch when it’s done.
- Remove from the grill and serve hot.
This fish marinade is good on just about every kind of fish you could cook on the grill! Be sure to use Gluten-Free Soy Sauce (affiliate link) if needed. The Liquid Smoke (affiliate link) used in this recipe is VERY potent, so don’t be tempted to increase the amount. If you use too much it will ruin whatever you are putting it in, but in small amounts, it adds a nice smoky flavor for barbecue sauce or grilled meats. If you don't find Johnny's Seafood Seasoning (affiliate link) I'd use some kind of all-purpose seasoning that contains celery seed. Beau Monde Seasoning (affiliate link) would work if you have that.
Nutritional information is for Mahi Mahi that's marinated in the marinade and then grilled. It is based on the amount of marinade that sticks to the fish, since most of the marinade is discarded.
Recipe created by Kalyn many, many years ago!
Amount Per Serving: Calories: 232Total Fat: 7.2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5.5gCholesterol: 149mgSodium: 404mgCarbohydrates: 1.6gFiber: 0gSugar: .1gProtein: 38g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Kalyn’s Lake Powell Fish Marinade and Grilled Mahi Mahi using the marinade is not only delicious, it’s the perfect South Beach Diet food, and this recipe would also be great for other low-carb and low-glycemic diet plans.
Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.