Growing up, grilling wasn’t just a weekend tradition it was a way to gather, share, and celebrate food. My grandmother, though rooted in Italian cooking, had a flair for American barbecue. One of her most memorable dishes was grilled dorado fish, also known as mahi-mahi. This fish has a firm texture, making it ideal for grilling, and its mild sweetness beautifully absorbs bold marinades.
In this recipe, we bring that classic backyard flavor to your kitchen with a refreshing citrus-herb marinade, perfect char, and juicy fillets that flake effortlessly. Whether you’re cooking outdoors in the summer or indoors in the winter, this grilled dorado recipe is a go-to meal that’s both elegant and easy.
Table of Contents
What Is Dorado Fish?
Dorado (also called mahi-mahi or dolphinfish) is a lean white fish known for its delicate flavor and meaty texture. It holds up well on the grill and takes on marinades beautifully, making it ideal for grilling novices and experts alike.
Ingredients of Grilled Dorado Fish Recipe (Serves 4)
For the Fish:
- 4 dorado (mahi-mahi) fillets (about 6 oz / 170g each), skin-on preferred
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt (or to taste)
- ½ teaspoon freshly ground black pepper
For the Marinade:
- Juice of 1 large lemon (about 3 tablespoons)
- Zest of 1 lemon
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon smoked paprika
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- ½ teaspoon Dijon mustard (optional, enhances flavor)
- 1 teaspoon chili flakes (optional, for heat)
To Serve:
- Lemon wedges
- Fresh chopped parsley
- Grilled vegetables (zucchini, bell pepper, asparagus)
- Rice, couscous, or herbed quinoa (optional)
Step-by-Step Instructions
Step 1: Prep the Fillets
- Clean the Fish: Rinse the dorado fillets under cold water and pat them dry using paper towels. Removing excess moisture helps the marinade cling better and ensures a crispy grill.
- Check for Bones: Run your fingers over the fillets to check for any pin bones. Use tweezers to remove them if needed.
Step 2: Make the Marinade
- In a small mixing bowl, combine:
- Lemon juice and zest
- Olive oil
- Minced garlic
- Thyme
- Smoked paprika
- Salt, pepper
- Optional: honey, mustard, and chili flakes
- Whisk well until emulsified and fragrant.
Step 3: Marinate the Fish
- Place the fillets in a shallow glass dish or resealable bag.
- Pour the marinade over the fish, ensuring each fillet is well-coated.
- Cover and refrigerate for at least 20 minutes and up to 1 hour. Avoid marinating too long to prevent the lemon juice from over-tenderizing the fish.
Step 4: Prepare the Grill or Grill Pan
For Outdoor Grill:
- Preheat your grill to medium-high heat (around 375-400°F / 190-204°C).
- Clean the grates and lightly oil them using a cloth dipped in vegetable oil.
For Indoor Grill Pan:
- Heat a heavy grill pan over medium-high heat until hot.
- Brush lightly with oil to prevent sticking.
Step 5: Grill the Dorado
- Remove the fish from the marinade and allow excess to drip off.
- Place the fillets skin-side down on the hot grill or pan.
- Grill for 3-4 minutes without moving them, allowing char marks to form.
- Flip carefully using a fish spatula or tongs.
- Cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Step 6: Serve and Garnish
- Transfer the grilled dorado to a serving platter.
- Garnish with lemon wedges and chopped parsley.
- Serve alongside grilled veggies, herb rice, or fresh salad for a complete meal.
Flavor Variations
- Mediterranean Style: For a bright and herbal touch, add oregano and a splash of balsamic vinegar to your marinade. Pair this with a dish like our Mediterranean Salmon Recipe for a cohesive flavor profile.
- Caribbean Twist: Go tropical by using lime juice, coconut oil, and a hint of allspice.
- Spicy Cajun: Craving heat? Replace traditional herbs with Cajun seasoning and a pinch of cayenne pepper. You might also enjoy our Louisiana Fried Chicken for more bold Southern spice.
Pro Cooking Tips
Rest Before Serving: Once cooked, let your fish sit for 2 minutes to redistribute juices. This technique also applies when preparing recipes like Smoked Mullet – A Simple Delight.
Skin-On for Moisture: Use skin-on fillets to lock in moisture and help prevent sticking on the grill this works great for recipes like the Best Smoked Fish Sandwich.
Don’t Flip Too Early: Be patient! Fish naturally releases from the grill when it’s ready, making it easier to keep fillets intact.
| Side Dish | Flavor Profile |
|---|---|
| Grilled corn salad | Sweet, smoky crunch |
| Garlic mashed potatoes | Creamy, hearty |
| Lemon-herb couscous | Light, zesty |
| Arugula citrus salad | Peppery and refreshing |
Frequently Asked Questions (FAQs)
1. Can I use frozen dorado fish for this recipe?
Yes, absolutely! Just make sure to thaw the fillets completely in the refrigerator and pat them dry before marinating to ensure the flavors are absorbed properly and the texture stays firm during grilling.
2. What’s the difference between dorado and mahi-mahi?
None! Dorado and mahi-mahi are two names for the same fish. “Dorado” is commonly used in Spanish-speaking countries, while “mahi-mahi” is the Hawaiian name. Both refer to the same firm, white-fleshed fish.
3. Can I cook this without a grill or grill pan?
Yes, if you don’t have a grill, you can bake the marinated fillets at 400°F (200°C) for about 12–15 minutes or pan-sear them in a non-stick skillet. Just avoid overcrowding the pan.
4. How do I know when the fish is done?
Grilled dorado is done when the flesh turns opaque and flakes easily with a fork. You can also use a food thermometer—the internal temperature should read 145°F (63°C).
5. Can I prepare the marinade ahead of time?
Definitely! The marinade can be made up to 2 days in advance and stored in an airtight container in the fridge. Give it a quick whisk before using.
6. Is dorado fish healthy?
Yes! Dorado is a lean source of protein, low in fat, and rich in omega-3 fatty acids. It’s also a great source of vitamins B6 and B12, making it an excellent choice for a heart-healthy diet.
Conclusion
This Grilled Dorado Fish Recipe isn’t just a meal it’s a celebration of fresh, clean flavors and backyard cooking magic. With a bright citrus marinade and herbaceous depth, it’s perfect for warm summer days or a cozy winter dinner. Whether you’re grilling outside with friends or searing indoors on a cold evening, this dish brings people together.
So fire up your grill (or stove), pour yourself a chilled drink, and get ready to enjoy a restaurant-worthy meal at home. It’s simple, soulful, and packed with flavor.
Easy Grilled Dorado Fish
Equipment
- Grill or Grill Pan
- Mixing Bowl
- Fish Spatula
Ingredients
For the Fish
- 4 fillets dorado (mahi-mahi) about 6 oz each, skin-on preferred
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt or to taste
- 1/2 tsp freshly ground black pepper
For the Marinade
- 1 large lemon juice and zest
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp honey or maple syrup optional, for sweetness
- 1/2 tsp Dijon mustard optional
- 1 tsp chili flakes optional, for heat
To Serve
- lemon wedges
- fresh chopped parsley
- grilled vegetables zucchini, bell pepper, asparagus
Instructions
- Rinse dorado fillets and pat dry. Check for pin bones and remove if present.
- Whisk together lemon juice, zest, olive oil, garlic, thyme, paprika, salt, and pepper. Optionally add honey, mustard, and chili flakes.
- Place fillets in a shallow dish, pour marinade over, and refrigerate for 20–60 minutes.
- Preheat grill or grill pan to medium-high. Oil grates or pan lightly.
- Grill fillets skin-side down for 3–4 minutes. Flip and grill for another 3–4 minutes until opaque and flaking.
- Serve garnished with lemon wedges, parsley, and grilled veggies or rice.