Grilled Lemon Herb Mahi-Mahi with Rice Pilaf

Introduction

If you’re searching for a light, refreshing, and protein-packed meal that balances flavor and nutrition beautifully, Grilled Lemon Herb Mahi-Mahi with Rice Pilaf is the perfect choice. Mahi-Mahi, known for its firm yet tender flesh and mildly sweet flavor, pairs wonderfully with the citrusy brightness of lemon and the freshness of herbs. When grilled, it develops a slightly charred, smoky note that elevates the dish even further. Served alongside a fluffy, aromatic rice pilaf, this recipe creates a restaurant-quality dining experience right in your kitchen.

Why I Love This Recipe

I love this recipe because it perfectly balances lightness and indulgence. The grilled mahi-mahi is healthy and satisfying without feeling heavy, while the rice pilaf adds a nutty, herbed base that complements the fish beautifully. The dish is also incredibly versatile — it can be served for a weeknight dinner, a summer BBQ, or even as an elegant dinner party main course. The fresh lemon and herbs bring vibrancy, making it feel both comforting and refreshing at the same time.

Why This is a Must-Try Dish

• Healthy & Nutritious: High in lean protein, low in fat, and packed with Omega-3s.
• Quick Cooking: Perfect for busy weeknights — the fish grills in under 10 minutes.
• Restaurant-Quality Flavor: The herb marinade and buttery rice pilaf create a fine-dining experience.
• Customizable: Can be adapted with different herbs, rice variations, or even grilled vegetables on the side.

Time, Servings & Nutrition

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 servings
• Calories: ~380–420 kcal per serving (depending on portion sizes)

Cuisine & Course

• Cuisine: American / Mediterranean-inspired
• Course: Main Course

Ingredients

For the Grilled Lemon Herb Mahi-Mahi:

• 4 mahi-mahi fillets (about 6 oz each)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped (or use basil/thyme as alternatives)
• 1 tsp salt
• ½ tsp black pepper

For the Rice Pilaf:

• 1 cup long-grain rice (Basmati or Jasmine)
• 2 tbsp butter or olive oil
• ½ cup onion, finely chopped
• 1 garlic clove, minced
• ½ cup orzo pasta (optional, for nuttier flavor)
• 2 cups chicken or vegetable broth
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice (optional, for brightness)

Simple Cooking Directions

1. Marinate mahi-mahi in olive oil, lemon juice, zest, garlic, and herbs.
2. Cook rice pilaf with sautéed onions, garlic, and orzo before simmering in broth.
3. Grill fish for 3–4 minutes per side until cooked through.
4. Serve hot mahi-mahi over fluffy rice pilaf with extra lemon wedges.

Step-by-Step Preparation

Step 1: Marinate the Mahi-Mahi

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, dill, salt, and pepper.
2. Place mahi-mahi fillets in a shallow dish or zip-lock bag.
3. Pour marinade over the fish, coat well, and refrigerate for 20–30 minutes (don’t over-marinate).

Step 2: Prepare the Rice Pilaf

1. In a saucepan, melt butter (or heat oil) over medium heat.
2. Add onion and garlic, sauté until fragrant.
3. Stir in orzo and cook until golden brown (if using).
4. Add rice, stir to coat, then pour in broth, salt, and pepper.
5. Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes until rice is fluffy.
6. Stir in parsley and a splash of lemon juice.

Step 3: Grill the Mahi-Mahi

1. Preheat grill or grill pan to medium-high heat.
2. Brush grill grates with oil to prevent sticking.
3. Grill mahi-mahi for 3–4 minutes per side until opaque and slightly charred.

Step 4: Assemble & Serve

1. Spoon rice pilaf onto plates.
2. Place grilled mahi-mahi fillet on top.
3. Garnish with lemon wedges and extra herbs.

How to Serve

• Serve hot with extra lemon wedges for squeezing.
• Pair with a side of grilled vegetables or a fresh garden salad.
• A glass of chilled white wine (like Sauvignon Blanc) complements it beautifully.

Additional Recipe Tips

• Do not overcook mahi-mahi — it dries out quickly.
• Always marinate fish in glass or ceramic, not metal (to avoid reactions).
• Toasting the orzo before cooking gives a nutty depth to the pilaf.

Variations

• Spicy Twist: Add red chili flakes or Cajun seasoning to the marinade.
• Mediterranean Style: Top with olives, capers, and sun-dried tomatoes.
• Tropical Flavor: Replace lemon juice with lime and garnish with fresh mango salsa.
• Low-Carb Option: Swap rice pilaf with cauliflower rice or quinoa.

Freezing & Storage

• Refrigeration: Store cooked fish and rice separately in airtight containers for up to 3 days.
• Freezing: Mahi-mahi can be frozen (uncooked or cooked) for up to 2 months. Rice pilaf can be frozen for 1 month.
• Reheating: Reheat gently in the microwave or on the stovetop with a splash of broth to prevent dryness.

Special Equipment Needed

• Grill or grill pan
• Mixing bowls
• Saucepan with lid (for pilaf)
• Tongs or spatula
• Zester (for lemon zest)

Conclusion

Grilled Lemon Herb Mahi-Mahi with Rice Pilaf is a wholesome, flavorful dish that’s simple enough for everyday cooking yet elegant enough for special occasions. With its citrus-herb marinade, smoky grilled flavor, and fluffy rice pilaf, this recipe delivers freshness, health, and comfort all in one plate. Whether you’re hosting friends, cooking for family, or simply treating yourself, this dish will surely impress and satisfy.

Print Recipe

0 Add to Favorites

Grilled Lemon Herb Mahi-Mahi with Rice Pilaf

Author: admin Cuisine: American Courses: Seafood

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 4 Calories: 420 kcal

Description

If you’re searching for a light, refreshing, and protein-packed meal that balances flavor and nutrition beautifully, Grilled Lemon Herb Mahi-Mahi with Rice Pilaf is the perfect choice. Mahi-Mahi, known for its firm yet tender flesh and mildly sweet flavor, pairs wonderfully with the citrusy brightness of lemon and the freshness of herbs

Ingredients

Scale

1/2x 1x 2x 3x

For the Grilled Lemon Herb Mahi-Mahi:

• 4 mahi-mahi fillets (about 6 oz each)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped (or use basil/thyme as alternatives)
• 1 tsp salt
• ½ tsp black pepper

For the Rice Pilaf:

• 1 cup long-grain rice (Basmati or Jasmine)
• 2 tbsp butter or olive oil
• ½ cup onion, finely chopped
• 1 garlic clove, minced
• ½ cup orzo pasta (optional, for nuttier flavor)
• 2 cups chicken or vegetable broth
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice (optional, for brightness)

Instructions

1. Step 1: Marinate the Mahi-Mahi : In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, dill, salt, and pepper.Place mahi-mahi fillets in a shallow dish or zip-lock bag.Pour marinade over the fish, coat well, and refrigerate for 20–30 minutes (don’t over-marinate).
2. Step 2: Prepare the Rice Pilaf : In a saucepan, melt butter (or heat oil) over medium heat.Add onion and garlic, sauté until fragrant.Stir in orzo and cook until golden brown (if using).Add rice, stir to coat, then pour in broth, salt, and pepper.Bring to a boil, reduce heat, cover, and simmer for 15–18 minutes until rice is fluffy.Stir in parsley and a splash of lemon juice.
3. Step 3: Grill the Mahi-Mahi : Preheat grill or grill pan to medium-high heat.Brush grill grates with oil to prevent sticking.Grill mahi-mahi for 3–4 minutes per side until opaque and slightly charred.
4. Step 4: Assemble & Serve : Spoon rice pilaf onto plates.Place grilled mahi-mahi fillet on top.Garnish with lemon wedges and extra herbs.

Keywords: Grilled Lemon Herb Mahi-Mahi with Rice Pilaf