• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook2eatwell
  • Home
  • Recipe Index
  • Cuban Recipes
  • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cuban Recipes
  • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • Cuban Recipes
    • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dinner Recipes

    Cedar Plank Mahi Mahi

    Published: Feb 23, 2019 · Modified: Mar 12, 2021 by Elizabeth · Leave a Comment

    • Share
    Jump to Recipe - Print Recipe
    Cedar Plank Mahi Mahi

    This is an easy and delicious mahi mahi recipe, where the fish is the star. Here, the mahi-mahi gets flavor from the cedar plank on the bottom and from the sweet orange slices that are placed on top. We keep the seasoning really simple, to not distract from the mild mahi mahi flavor.

    Three pieces of Mahi mahi on a cedar plank with a thin orange slice on top.

    The mahi mahi is grilled until perfectly cooked. The result is a delicious fish dinner that will please the whole family.

    As a bonus, the presentation of the mahi-mahi on the cedar plank is beautiful, making it worthy of a special occasion.

    If you want some more seafood recipe inspiration, check out this cod with tomatoes, which is super easy and done in a few minutes. This grilled shrimp salad, that’s perfect for summer or, for something a little more filling, try this garlic parmesan shrimp pasta.

    This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

    Cedar plank mahi-mahi ingredients

    • 4 Mahi mahi Fillets (approximately 6 oz. each, 1½ pounds total). Our mahi mahi fillets were fresh, not frozen and still had the skin on the bottom.
    • 1-2 tablespoons of Olive Oil
    • ½ – ¾ teaspoon Kosher or Sea Salt, or to taste
    • Pinch of Fresh Ground Black Pepper, or to taste
    • Pinch of Garlic Powder
    • 1-2 Large Navel Oranges, thinly sliced. How many oranges to use will depend on how big the orange is and how many slices you need to top the fish.

    You will also need

    1 Large Cedar Plank, the one we used was about 14 inches, or use two smaller ones.

    Soak the cedar plank

    Soak the cedar plank for at least one hour, or follow the package directions.

    We found an easy way to do this. Place the plank in a large baking sheet and fill it with water.

    Then place something heavy on top to keep the plank from floating. A heavy glass or large measuring cup filled with water works well.

    A cedar plank covered with water with a large measuring cup on top to weigh it down.

    Prep work

    Pat the mahi-mahi fillets dry using a paper towel. Place the fish on a pan or plate and brush them generously with olive oil on both sides.

    We used fish with the skin on, so we only seasoned the top. Season the mahi mahi fillets evenly with the salt, pepper and the garlic powder.

    Four seasoned mahi mahi fillets on a baking sheet.

    Slice the navel orange into thin slices.

    Place the mahi mahi fillets on the cedar plank, spacing them so that they’re not overlapping. Finally, top the mahi mahi with one or two orange slices.

    Four mahi mahi fillets arranged on a cedar plank and topped with an orange slice.

    How to grill the cedar plank mahi mahi

    Preheat your grill on low. Place the cedar plank on the preheated grill. We like to use a large baking sheet for easy transport.

    Grill the cedar plank mahi mahi until the internal temperature of the fish reaches at least 140°F to 145°F, on an instant read thermometer and flakes easily when pierced with a fork.

    Take the temperature of the fish at the thickest part of the largest piece. It took us about 35 minutes and we were working with some pretty thick pieces.

    The grilling time will depend on the thickness of the fish fillets and the temperature of the grill. Just keep an eye on them and take the temperature after 20 minutes and gauge from there.

    Serve the mahi mahi and enjoy!

    Four pieces of Mahi mahi on a cedar plank, each with a thin orange slice on top.

    Need some side dishes to go with that fantastic fish? Try one of these easy recipes:

    • Marinated Tomatoes
    • Yellow Rice
    • Roasted Broccoli
    • Roasted Asparagus
    • Grilled Corn
    Three pieces of Mahi mahi on a cedar plank with a thin orange slice on top.
    Print Recipe
    4.88 from 8 votes

    Cedar Plank Mahi Mahi

    This cedar plank mahi mahi recipe is easy and delicious. The mahi-mahi gets flavor from the cedar plank on the bottom and from the sweet orange slices on top.
    Prep Time10 mins
    Cook Time35 mins
    Soaking the plank1 hr
    Total Time45 mins
    Course: Main Course
    Cuisine: American
    Keyword: cedar plank fish recipes, fish recipes, mahi mahi recipes
    Servings: 4
    Calories: 192kcal

    Ingredients

    • 1½ pounds Mahi mahi Fillets 4 pieces approximately 6 oz. each.
    • 1-2 tablespoons Olive Oil
    • ½ – ¾ teaspoon Kosher or Sea Salt or to taste
    • Pinch Fresh Ground Black Pepper or to taste
    • Pinch Garlic Powder
    • 1-2 Large Navel Oranges thinly sliced.

    Instructions

    You will also need

    • 1 Large Cedar Plank

    Soak the cedar plank

    • Soak the cedar plank for at least one hour, or follow the package directions.
    • Pat the mahi-mahi fillets dry using a paper towel.
    • Place the fish on a pan or plate and brush them generously with olive oil on both sides.
    • Season the mahi mahi fillets evenly with the salt, pepper and the garlic powder. (top only if using skin on fillets)
    • Place the mahi mahi fillets on the cedar plank, spacing them so that they’re not overlapping.
    • Top the mahi mahi with one or two orange slices.

    Grill the mahi mahi

    • Preheat your grill on low.
    • Place the cedar plank on the preheated grill.
    • Grill the cedar plank mahi mahi until the internal temperature of the fish reaches at least 137°F to 140°F, on an instant read thermometer and flakes easily when pierced with a fork.
    • Take the temperature of the fish at the thickest part of the largest piece. It should take approximately 35 minutes, depending on the thickness of the fish.

    Nutrition

    Calories: 192kcal | Carbohydrates: 4g | Protein: 31g | Fat: 4g | Cholesterol: 124mg | Sodium: 150mg | Potassium: 765mg | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 20.7mg | Calcium: 41mg | Iron: 2mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

    More Dinner Recipes

    • Salisbury Steak
    • Easy Chili Mac
    • Mini Chicken Pot Pies
    • Mini Beef Pot Pies
    • Share

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    aboutus

    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

    More about me →

    Popular

    • Beef Barley Soup
    • 31 Days of Soups and Stews
    • Fresh Tomato Pasta
    • Turkey Noodle Soup

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Cook2eatwell