In this cedar plank mahi-mahi recipe the fish gets its flavor from sweet orange slices on top and from the cedar planks they’re cooked on. The fish is simply seasoned with salt, pepper and just a bit of garlic powder, to really let the other flavors take the main stage. This cedar plank mahi-mahi is a delicious fish dinner that will please the whole family. As a bonus, the presentation of the mahi-mahi is beautiful, making it worthy of a special occasion. Enjoy!
4 Mahi-mahi Fillets (approximately 6 oz. each)
2-3 tbsp. Olive Oil
1 tsp. Coarse Salt, or to taste (sea or kosher salt work well)
¼ tsp. Black Pepper, or to taste
¼ tsp. Garlic Powder
1 Large Navel Orange, thinly sliced
Instructions for the cedar plank mahi-mahi
Soak the cedar plank for at least one hour, or follow the package directions.
Slice the navel orange into thin slices and set aside.
Pat the mahi-mahi fillets dry using a paper towel.
Prepare the mahi-mahi fillets
Place the fish on a pan or plate and brush them generously with olive oil on both sides. Sprinkle the fish evenly with the salt, pepper and the garlic powder on both sides.
Place the mahi-mahi on the cedar plank, spacing them evenly. Top the mahi-mahi with the orange slices.
Grill the cedar plank mahi-mahi on medium-low heat for 25-30 minutes, or until the internal temperature of the fish is at least 145°F at the thickest part.
Serve this delicious cedar plank mahi-mahi with grilled asparagus, that are just as easy to make.