Kalyn's Kitchen

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!

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Grilled Mahi Mahi with Korean Dipping Sauce on serving plate with bowl of sauce

This Grilled Mahi Mahi with Korean Dipping Sauce 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! And there’s also a version of this recipe using salmon, if you prefer that!

What ingredients do you need for this recipe?

  • Mahi Mahi fillets or other firm mild fish
  • soy sauce or gluten-free soy sauce
  • Unseasoned Rice vinegar
  • sesame oil
  • Golden Monkfruit Sweetener or low-carb sweetener of your choice
  • garlic powder
  • 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 fish 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.

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.

Soy-Grilled Mahi Mahi with Korean Dipping Sauce process photos collage

How to Make the recipe:

(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.

Soy-Grilled Mahi Mahi with Korean Dipping Sauce close-up photo

Make it a Low-Carb Meal:

Grilled Mahi Mahi with Korean Dipping Sauce would taste great with Napa Cabbage Asian Slaw, World’s Easiest Grilled Vegetables, or Grilled Zucchini for a low-carb meal.

More Recipes for Grilled Fish:

Fish Foil Packets with Pesto and Tomatoes
Grilled Salmon with Maple-Sriracha-Lime Glaze
Grilled Fish with Garlic, Basil, and Lemon
Buffalo Salmon with Blue Cheese Coleslaw
Grilled Halibut with Basil Vinaigrette

Soy-Grilled Mahi Mahi with Korean Dipping Sauce close-up photo

Grilled Mahi Mahi with Korean Dipping Sauce

Yield 4 servings
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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Soy-Grilled Mahi Mahi with Korean Dipping Sauce thumbnail photo

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 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 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 2021.

Pinterest image of Grilled Mahi Mahi with Korean Dipping Sauce

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    32 Comments on “Grilled Mahi Mahi with Korean Dipping Sauce”

  1. This recipe is simply AWESOME!!  The dipping sauce, while the same ingredients as the marinade, make this dish even better.  The flavors are amazing!  Could this recipe be used for a pork loin roast?

    • So glad you are enjoying it. I can’t see any reason why you couldn’t make a bit more of the marinade and use it with pork. I might cut the pork into a few pieces to marinate. Love to hear how that works if you try it.

  2. Looking at the marks, angle you rotated is 90, not 45.

  3. Hi Kalyn, Thanks for the awesome recipe! We have included it in our roundup of the top 50 Mahi-Mahi recipes in the world!

  4. I am really looking forward to trying this recipe. I am trying to add more seafood to my diet, and this looks fantastic.

  5. Lisa, sounds great. Thanks for sharing.

  6. I see this is an old post with grill mark kudos going back to 2007. I just wanted to add that I used to do a very similar marinade/glaze for grilling salmon. Having done it for years (and being lazy), I have backed the ingredients down to just Spenda/brown sugar, soy sauce, and hot oil to marinate, then a bit of regular olive oil (or canola) and fresh cracked black pepper just before it goes on the grill. Kind of sweet/hot without the acid and garlic. Instead of dipping, I mark the flesh side (not as well as you, however), then turn down the (gas) grill and roast it skin side down, glazing the flesh side occasionally as it cooks. I’m sure dipping would work just as well. I love this blog, BTW. I just found it last month, but now I visit almost every day.

  7. Anonymous, you might be right about that. I never did take geometry! Just rotate, it doesn’t matter exactly how far.

  8. Kalyn, I’m going to try out your recipe in the near future. Since there are quite a few comments on the grill marks – aren’t they closer to 90 degrees? 😉

  9. Sarah, me too. This sauce is great.

    WMM – see above! I agree.

    MW – glad to hear you liked it.

  10. Hey Kalyn, unfortunately..the fish was gone before I could snap a pix. I’ll definitely be making it for one of the WHB, will keep you posted :))