Easy Grilled Dorado Fish
A juicy, flavorful grilled dorado fish recipe with herbs and lemon. A quick American-style dish ready in under 30 minutes, perfect for summer cookouts or cozy indoor dinners.
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.
Notes
Use skin-on fillets to retain moisture. Avoid flipping too early to keep the fish intact. Let rest 2 minutes before serving for best flavor.