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.
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.
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To make this cedar plank mahi-mahi you will need
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.
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.
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.
Ready to grill the 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 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 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!
Need some side dishes to go with that fantastic fish? Try one of these easy recipes:
Cedar Plank Mahi Mahi
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.
