New This Month

Grilled Mahimahi

You can use other types of firm, white-fleshed fish, or even shrimp or chicken for this grilled dish.

  • Servings: 8

Photography: Victoria Pearson

Source: Martha Stewart Living, July 2002


  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed lime juice
  • 3 garlic cloves, smashed
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon freshly ground pepper
  • 2 to 3 sprigs thyme, oregano, or other herbs
  • 1 1/2 pounds mahimahi fillets


  1. Make marinade: Combine olive oil, lime juice, garlic, cumin seeds, pepper, and herbs in a large resealable plastic bag or airtight plastic container. Shake well to combine.

  2. Add fish, and shake gently to coat well with the marinade. Refrigerate at least 1 hour and up to 4 hours.

  3. Heat grill or grill pan. Remove fish from marinade, letting excess drip off; grill until it is browned on the outside and cooked through, about 4 minutes per side. Serve hot or at room temperature.


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