Cedar Plank Mahi Mahi

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

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.

Course Main Course

Cuisine American

Keyword cedar plank fish recipes, fish recipes, mahi mahi recipes

Prep Time 10

Cook Time 35

Soaking the plank 1

Total Time 45

Servings

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