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.
- 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.
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.
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