Are you ready to transform your ordinary dinner into an extraordinary culinary experience? This Grilled Balsamic Glazed Mahi Mahi is not just a recipe—it's a flavor explosion that will transport you to a gourmet seaside restaurant right from your own backyard. With its perfectly caramelized exterior, tender flaky interior, and a tantalizing balsamic glaze that balances sweet and tangy notes, this dish is guaranteed to impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 mahi mahi fillets
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tbsp honey
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare the marinade by whisking together balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper in a small bowl until well combined.
- Pat the mahi mahi fillets dry with paper towels to remove excess moisture, which helps achieve a better sear and prevents sticking to the grill.
- Place the mahi mahi fillets in a shallow dish and pour half of the balsamic marinade over them, reserving the remaining marinade for glazing during cooking.
- Let the fish marinate at room temperature for 15-20 minutes, turning once halfway through to ensure even coating.
- Preheat the grill to medium-high heat (around 400-450°F), cleaning and oiling the grates to prevent sticking.
- Remove fish from marinade, allowing excess to drip off, and season both sides with additional salt and pepper.
- Place fillets on the preheated grill, cooking for 4-5 minutes on the first side without moving, to create nice grill marks.
- Carefully flip the fish and brush with reserved marinade, cooking for an additional 3-4 minutes or until fish reaches 145°F internal temperature.
- During the last minute of grilling, brush with another layer of balsamic glaze to create a caramelized exterior.
- Remove from grill and let rest for 2-3 minutes to allow juices to redistribute.
- Garnish with fresh chopped basil leaves and serve immediately with your choice of side dishes.
Tips
- Always pat your fish dry before grilling to ensure a beautiful sear and prevent sticking.
- Use a meat thermometer to check that the internal temperature reaches 145°F for perfectly cooked fish.
- Don't skip marinating - it's crucial for infusing deep flavor and keeping the fish moist.
- Preheat and clean your grill grates to prevent the delicate fish from tearing.
- Let the fish rest after grilling to allow juices to redistribute, ensuring maximum tenderness.
- For best results, use fresh mahi mahi and high-quality balsamic vinegar.
- If you don't have a grill, this recipe works equally well on a grill pan or under the broiler.
Nutrition Facts
Calories: 348kcal
Carbohydrates: g
Protein: 40g
Fat: 17g
Saturated Fat: 3g
Cholesterol: 100mg
