Soy-Grilled Mahi Mahi with Korean Dipping Sauce
I love the slight touch of spicy Korean flavor in this Soy-Grilled Mahi Mahi Recipe with Korean Dipping Sauce! And if you’ve been looking for a good recipe for cooking Mahi Mahi, I promise this one will be a winner!
This Soy-Grilled Mahi Mahi with Korean Dipping Sauce is a recipe I made years ago, and it was actually probably one of the first grilled fish recipes on the blog. 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 grilled fish, after I decided I wanted a bit more of the sweet-soy flavor in the finished dish.
This recipe 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 early fall is one of the best times of the year for grilling, so there will be a few more grilling recipes coming even though Labor Day weekend is just ahead. Check out Grilling Recipes if you want more dinner ideas for the last blast of summer cooking!
Make Soy-Grilled Mahi Mahi with Korean Dipping Sauce:
(Scroll down for the complete printable recipe, including nutritional information.)
- If using frozen Mahi Mahi, thaw in the refrigerator overnight and then drain and pat dry.
- Combine sauce/marinade ingredients in small measuring cup.
- 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.
- When you’re ready to cook take fish out of the fridge and let it come to room temperature.
- Spray grill with non-stick spray or wipe with olive oil, then preheat grill to medium-high)
- 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.)
- Rotate 90 degrees and cook 2-3 minutes more to get criss-cross marks.
- 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.
- Serve hot, with dipping sauce on the side.
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.
What made this finished fish dish special was the sauce. I did use Korean Red Pepper Powder (affiliate link) but as to whether this sauce is really Korean, I haven’t a clue. But it was definitely tasty as a dipping sauce for the fish. There’s also a version of this recipe using salmon, if you prefer that!
Make it a Low-Carb Meal:
More Recipes for Grilled Fish:
Foil-Wrapped Grilled Fish Packets with Pesto and Tomatoes
Grilled Salmon with Maple-Sriracha-Lime Glaze
Grilled Fish with Garlic, Basil, and Lemon
Buffalo-Glazed Grilled Salmon with Blue Cheese Coleslaw
Greek Salmon Cooked in a Grill Pan
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 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.
Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 149mgSodium: 1933mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 41g
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 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:
When it’s made with an approved sweetener, this is a perfect main dish for low-carb or low-glycemic diets or any phase of the South Beach Diet.
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. Use Seafood Recipes for more recipes like this one.