This Grilled Mahi Mahi recipe is served with a flavorful 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 on the grill, I promise this one will be a winner!

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Grilled Mahi Mahi with Korean Dipping Sauce shown on serving plate with sauce

This Grilled Mahi Mahi that’s marinated with Korean flavors and then served with Korean dipping sauce was one of the first grilled fish recipes I posted on the blog. And recently when I had just a few small pieces of Mahi Mahi left from one of those bags of frozen Mahi Mahi you get at Costco, I decided to update the photos!

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 from Korean red pepper. 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 by adding a bit more of the Korean Red Pepper Powder (affiliate link) 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?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Why is Mahi Mahi a good fish to cook on the grill?

Mahi Mahi is a relatively firm fish, which makes it easy to cook on the grill compared to softer and more flaky types of fish. And the mild flavor goes with a variety of sauces and toppings.

What gives this Grilled Mahi Mahi the 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 low in carbs is the Grilled Mahi Mahi recipe?

This amazing grilled fish recipe only has 4 net carbs per serving!

How can you keep 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.

Can you make Grilled Mahi without 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.

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!

process shots collage for Grilled Mahi Mahi with Korean Dipping Sauce

How to Make Grilled Mahi Mahi (with Korean Dipping Sauce):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  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.

Grilled Mahi Mahi with Korean Dipping Sauce shown on serving plate

Make it a Low-Carb Meal:

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

More Grilled Fish to try:

Soy-Grilled Mahi Mahi with Korean Dipping Sauce close-up photo
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 and the sauce with spicy Korean Red Pepper is used to marinate the fish and also as a 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!

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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 Pintereston Facebookon Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Grilled Mahi Mahi recipe was first posted in 2007 and since then I’ve tried a version with salmon, and have also made this one many times. It was last updated with more information in 2024.

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