Grilled Mahi Mahi with Korean Dipping Sauce

I love the slight touch of spicy Korean flavor in this Grilled Mahi Mahi with Korean Dipping Sauce, and this is quick and easy to make! And if you’ve been looking for a good recipe for cooking Mahi Mahi, I promise this one will be a winner!

PIN the Grilled Mahi Mahi recipe to try it later!

This Grilled Mahi Mahi with Korean Dipping Sauce was one of the first grilled fish recipes on the blog. And recently I had just a few small pieces left from one of those bags of frozen Mahi Mahi you get at Costco and decided to update the photos! And I also greatly increased the marinating time for this recipe, after I decided I wanted a bit more of the sweet-soy flavor in the finished dish.

This recipe for Mahi Mahi cooked on the grill uses a soy-sesame sauce that has a touch of sweetness and a touch of spiciness. Half the mixture is used to marinate the fish, and the other half is served as a sauce at the table. I made it just slightly spicy, but turn up the heat a bit if you prefer.

And personally I think grilled fish is great for dinner any time of year, so don’t hesitate to make this on a stove-top grill pan when it’s not grilling season.

What ingredients do you need for this recipe?

• Mahi Mahi fillets or other firm mild fish
• soy sauce or Gluten-Free Soy Sauce (affiliate link)
• Unseasoned Rice Vinegar (affiliate link)
• sesame oil (affiliate link)
• Golden Monkfruit Sweetener (affiliate link) or low-carb sweetener of your choice
• Garlic Powder (affiliate link)
• Korean Red Pepper Powder (affiliate link)
• green onions

What gives this recipe Korean flavors?

I’m definitely not claiming this is an authentic Korean recipe! I’m using the word Korean in the recipe title as a tip for you to use Korean Red Pepper Powder (affiliate link) in the dipping sauce, which will give it amazing flavor with a nice spicy kick!

How can you keep the Grilled Mahi Mahi from sticking to the grill?

Fish can be tricky to cook on the grill, but I love a non-stick spray called Pam for Grilling, (affiliate link) which really helps prevent food from sticking. You can also oil your grill with a paper towel dipped in olive oil with good results.

Want more ideas for fish cooked on the grill?

Check out Grilling Recipes if you want more dinner ideas for fish cooked on the grill or use Low-Carb and Keto Fish Dinners to find more 70+ great ideas for cooking fish! And there’s also a version of this recipe using salmon, if you prefer that!

What if you don’t have an outdoor grill?

If you don’t have an outdoor grill or it’s not grilling season the Mahi Mahi can cook perfectly on a Stovetop Grill Pan (affiliate link) or a George Foreman Grill (affiliate link). Remember the George Foreman is cooking both sides of the fish at the same time, so the cooking time will be much shorter.

How to Make Grilled Mahi Mahi with Korean Dipping Sauce:

(Scroll down for the complete printable recipe, including nutritional information.)

1. If using frozen Mahi Mahi, thaw in the refrigerator overnight and then drain and pat dry.
2. Combine sauce/marinade ingredients in small measuring cup.
3. Put half of mixture into a Ziploc bag or plastic or glass container with a snap-tight lid with the fish and marinate in the fridge for about 1 hour.
4. When you’re ready to cook take fish out of the fridge and let it come to room temperature.
5. Spray grill with non-stick spray such as Pam for Grilling (affiliate link) or wipe with olive oil, then preheat grill to medium-high)
6. Put fish on grill with top side down and at an angle to grill grates and grill 2-3 minutes (until you can start to see grill marks.)
7. Rotate 90 degrees and cook 2-3 minutes more to get criss-cross marks.
8. Turn fish over and cook about 3-4 minutes more or until it feels firm, but not hard to the touch. Total cooking time will not be more than 8-10 minutes; don’t overcook.
9. Serve hot, with dipping sauce on the side.

Make it a Low-Carb Meal:

Grilled Mahi Mahi with Korean Dipping Sauce would taste great with Napa Cabbage Asian Slaw, Easy Grilled Vegetables, Thai Cucumber Salad, Sweet and Sour Cucumber Salad, or Grilled Zucchini for a low-carb meal.

More Grilled Fish or Seafood:

Grilled Shrimp Skewers

Grilled Cod with Garlic, Basil, and Lemon

Kalyn’s Lake Powell Fish Marinade

Maple Glazed Salmon

Grilled Halibut with Cumin and Lime

Continue to Content

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Yield: 4 servings

Grilled Mahi Mahi with Korean Dipping Sauce

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 25 minutes

I love the slight touch of spicy Korean flavor in this Grilled Mahi Mahi with Korean Dipping Sauce!

Ingredients

INGREDIENTS:

• 4 Mahi Mahi fillets (see notes)

SAUCE/MARINADE INGREDIENTS:

• 1/2 cup soy sauce (use gluten-free soy sauce if needed)
• 3 T Rice vinegar (not seasoned)
• 2 T sesame oil
• 1/4 cup Golden Monkfruit Sweetener or low-carb sweetener of your choice 
• 2 tsp. garlic powder
• 1/4 tsp. Red Pepper Powder (see notes)
• 2 green onions, thinly sliced

Instructions

1. If using frozen fish, thaw in the refrigerator overnight and then drain and pat dry.
2. Combine soy sauce, rice vinegar, sesame oil, sweetener, garlic powder, Red Pepper Powder, and sliced green onion in small measuring cup.
3. Put half of mixture into a small Ziploc bag with the pieces of fish and marinate in the fridge for about 1 hour (or a little longer won't hurt).
4. When you're ready to cook take fish out of the fridge and let it come to room temperature.
5. Spray grill with non-stick spray (see notes) or wipe with olive oil, then preheat grill to medium-high (you can only hold your hand there 2-3 seconds.)
6. Put Mahi Mahi on grill with the top side down and at an angle to grill grates and grill 2-3 minutes (until you can start to see grill marks, I usually lift it up to see.)
7. Rotate 90 degrees and cook 2-3 minutes more to get criss-cross marks.
8. Turn piece of Mahi mahi over and cook about 3-4 minutes more or until fish feels firm, but not hard to the touch. Total cooking time will not be more than 8-10 minutes; don't overcook.
9. Serve hot, with dipping sauce on the side.

Notes

I used wild Mahi Mahi from Costco. I used Golden Monkfruit Sweetener and Korean Red Pepper Powder for this recipe. (affiliate links)I love a non-stick spray called Pam for Grilling, (affiliate link) which really helps prevent food from sticking.

This recipe slightly adapted from one which appeared in Weeknight Grilling, a magazine published by Cuisine at Home.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 265Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 149mgSodium: 1933mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 41g

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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s made with an approved sweetener, Grilled Mahi Mahi is a perfect main dish for low-carb, Keto, or low-glycemic diet or any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Seafood Recipes or Grilling for more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2007 and since then I tried a version with salmon, and also made this one many times. It was last updated in 2022.

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