Grilled Mahi Mahi With Sweet Chili Glaze
This quick and easy grilled Mahi Mahi is infused with bold Asian-inspired flavors thanks to a simple marinade of coconut aminos, toasted sesame oil, and sweet chili sauce. Light, flavorful and simple for summer grilling.
Equipment
- Grill or skillet
Ingredients
- 4, 5 oz. Mahi Mahi filet
- 4 tsp Coconut aminos
- 1 - 1.5 tsp toasted sesame oil
- 4 tbsp sweet chili sauce
Instructions
- In a small bowl, whisk together the coconut aminos, toasted sesame oil, and sweet chili sauce.
- Pat the filets dry with paper towels and place in a glass dish.
- Pour the marinade evenly over the filets, and make sure that both sides are coated in marinade.
- Allow the fish to sit at room temperature for 15 minutes while the grill preheats, or cover the dish and place in the refrigerator for up to 1 hour.
- Heat the grill to medium high. If you prefer, place foil on the grill.
- If the fish was in the refrigerator, allow it to sit out for 20 minutes before grilling. Remove the fish from the marinade, letting any excess drip off. Place the filets on the grill and cook for 3–4 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
- Transfer to a platter and serve with your favorite sides—steamed rice, grilled veggies, or a crisp cucumber salad all work beautifully.