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Kalyn's Kitchen

Soy-Grilled Mahi Mahi with Korean Dipping Sauce

I love the slight touch of spicy Korean flavor in this Soy-Grilled Mahi Mahi with Korean Dipping Sauce! Use Seafood Recipes for more recipes like this one.

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Soy-Grilled Mahi Mahi with Korean Dipping Sauce top photo

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!


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

Make Soy-Grilled Mahi Mahi with Korean Dipping Sauce:

(This is just a summary of the steps shown in the photos. Scroll down for 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 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 45 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.

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!

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

Make it a Low-Carb Meal:

Soy-Grilled Mahi Mahi with Korean Dipping Sauce would taste great with Crunchy Low-Carb Napa Cabbage Asian Slaw and Grilled Zucchini for 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

Soy-Grilled Mahi Mahi with Korean Dipping Sauce

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

Ingredients:

INGREDIENTS:

  • 4 Mahi Mahi fillets (I used wild Mahi Mahi from Costco.)

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 low-carb sweetener of your choice (see notes)
  • 2 tsp. garlic powder
  • 1/4 tsp. Red Pepper Powder (see notes)
  • 2 green onions, thinly sliced

Directions:

  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 45 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 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.

All images and text ©

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 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    28 Comments on “Soy-Grilled Mahi Mahi with Korean Dipping Sauce”

  1. Good sauce is SO key!

  2. Yummy, looks good. And I am a big fan of anything that can be dipped.

  3. Janelle, selling a house is a huge job. Look forward to seeing your entries when the dust settles.

    Sandy, how fun. My brother lives in Venice, so I try to visit him as often as I can. Unfortunately, no visits planned for this summer.

    Amanda and Tyler, thanks. It’s the talented Rand, not me, who makes the headers look so great.

    Amy, thanks. More grilling recipes to come. (You can never have too many grilling recipes!)

    Meltingwok, love the sound of your recipe too. Is that on your blog?

    Katie, I’m trying it on salmon tonight and will report back. I’ve never cooked fish in a basket, but I’ve heard it works well.

    Deborah, another Costco fan! I love their fish. Yesterday I wanted to get more Mahi Mahi but they didn’t have it. That’s my only complaint about Costco, the way they have certain things and then the next time you want it, they don’t have it any more. I loved their frozen tuna steaks but I can’t ever find them any more.

    Karen, grill marks are a wonderful things, and if your husband notices them, then they must be looking pretty good!

  4. Kalyn
    I want you to know that I hold you ENTIRELY responsible for my new obsession with grill marks. Before your blog, I never gave grill marks a second thought. I just threw stuff on the grill and cooked. But no more of that for me…oh no, I’ve got to be focusing on the grill marks now. I grilled some chicken on Saturday and my husband (who is unaware of my grill-mark obsession in that usual oblivious way of men!) even commented on the grill marks!!!

  5. This looks like a great recipe! I have Costco’s mahi-mahi in my freezer and I am going to give your Asian-inspired twist a try!

  6. I love the dipping sauce and will try it with salmon next time. I lave mahi mahi but I’m afraid it’s no an option here.
    As to the grill marks…we use a fish basket….(cheaters)

  7. Kalyn, this sauce sounds perfect for mahi mahi. I usually pan-seared them and do a light miso soy sesame sauce with basil leaves, will have to try this sometime, thanks 🙂

  8. Mmm so many delicious grilling recipes I don’t even know where to begin! The grill marks do look fantastic. 🙂

  9. kalyn, both tyler and i absolutely love your new masthead! it’s just gorgeous.

  10. Kalyn,

    Thanks for the info about garlic puree.

    I wanted to comment also that I happened to be checking out some of your previous recipes and came across two of your restaurant recommendations for Indian and Mediterranean restaurants located on Venice Blvd. in West Los Angeles. I live about 5 blocks east of the Indian restaurant and a half a block north of Venice Blvd.

    I’ve tried both restaurants, although not recently (food budget is tight). The Indian Restaurant is in a little mall with a Thai Restaurant called East Wind that I love. Their lunch prices are fairly reasonable and I have a couple of favorit dishes.

    It’s fun to know you were in my neck of the woods, even if just briefly for vacation.

    I’ll think about trying them again soon.

  11. p.s. thanks for the link to ‘who’s hosting weekend herb blogging.’ Once we put our house on the market (whew—a lot of work, my head is in the sand), I will aim to be a regular participant!

    Cheers Kalyn!

  12. Lydia, I’ve been practicing grill marks for about ten years now, including all those catered dinners on the houseboat, so don’t get too envious. It is a really good recipe.

    Sandy-La, I do like Christopher Ranch brand garlic puree, but honestly I don’t think they are that much different. I’ve bought the garlic at Costco which is kind of coarsely chopped and buzzed it in the food processor to make garlic puree, which works just fine.

    Andrea, isn’t Mahi Mahi on the grill just great?

  13. This looks so good. I’ve been grilling mahi-mahi for years, and I can’t wait to try this recipe.

  14. You often tell us the brand names for spices you use — do you have a favorite brand of garlic puree or ground garlic?

    I’m trying to figure out if I have it in my refrigerator. Costco sells a granulated garlic, but I don’t think that’s what you’re referring to.

  15. I will be in heaven tomorrow night come dinner time:) I can’t wait to get together! Thanks again!

  16. I have grill mark envy! I can never manage to turn things evenly, and my grill marks are always a mess. The recipe looks absolutely delicious, too.

  17. Maria, I am making this for you! Hope you’ll like it. (Maria is my former neighbor, for those who might be wondering and she’s coming to dinner tomorrow.)

    Katerina, isn’t it funny? But the food has to look good or I won’t post it. I shudder when I see some of my first posts, and I’m gradually re-cooking those things and taking new photos.

    Sara, too funny. Your husband sounds like someone I’d like to meet. I like a man who cares about his grill marks!

  18. Those grill marks are very impressive. My husband will be jealous when I show him your picture – he works hard at his marks.

  19. it makes me feel better that I am not the only one. Sometimes it is easy to get caught up in the visual appeal of a dish – when really it is all about the taste! Looks good.

  20. The grill marks look great!! I will have to try the sauce…I love Mahi Mahi! I usually do fish tacos with mahi, they are my favorite.