Grilled Mahi Mahi with Lilikoi Glaze - Hawaii Style

Introduction

Enjoy a taste of Hawaii with this delicious grilled Mahi Mahi recipe featuring a sweet and tangy lilikoi (passion fruit) glaze. Using the Arteflame grill, we achieve a perfect sear at 1,000°F on the center grill grate, then cook the fish to perfection on the surrounding flat griddle. The result? A beautifully caramelized, juicy, and flavorful fish that’s perfect for any occasion.

Ingredients

• 4 fresh Mahi Mahi fillets
• 1/2 cup lilikoi (passion fruit) juice
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp unsalted butter, melted
• Salt and black pepper, to taste
• Chopped fresh cilantro, for garnish
• Grilled pineapple slices (optional)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and let the firewood burn for about 20 minutes until a hot ember bed forms.

Step 2: Make the lilikoi glaze

1. In a bowl, whisk together lilikoi juice, honey, soy sauce, Dijon mustard, garlic, and ginger.
2. Set aside for basting the Mahi Mahi.

Step 3: Season and sear the Mahi Mahi

1. Season the Mahi Mahi fillets with salt and black pepper.
2. Lightly brush the fillets with melted butter.
3. Sear each fillet on the center grill grate at 1,000°F for 1-2 minutes per side to lock in juices.

Step 4: Finish cooking on the flat griddle

1. Move the seared fillets to the cooler zone of the flat cooktop.
2. Brush them generously with the lilikoi glaze.
3. Cook for an additional 5-7 minutes, flipping occasionally, until the internal temperature reaches 130°F.

Step 5: Rest and serve

1. Remove the fish from the grill when the internal temperature reaches 130°F.
2. Let it rest for a few minutes as it will continue cooking to reach 145°F.
3. Garnish with fresh cilantro and serve with grilled pineapple slices.

Tips

• Use fresh Mahi Mahi for the best flavor and texture.
• Do not overcook the fish; it should be opaque and flake easily with a fork.
• Regularly baste with the lilikoi glaze for an intense depth of flavor.
• Position fillets near the cooler edge of the Arteflame flat top for gentle cooking.

Variations

1. Spicy Mango Glaze: Replace lilikoi juice with mango puree and add red pepper flakes for a sweet and spicy kick.
2. Coconut Lime: Use coconut milk instead of soy sauce and add fresh lime zest to the glaze.
3. Garlic Butter Herb: Replace lilikoi with lemon juice and add chopped fresh herbs like thyme and rosemary.
4. Teriyaki Pineapple: Mix the glaze with teriyaki sauce and serve with grilled pineapple rings.
5. Cajun Blackened: Coat fillets in Cajun seasoning before searing for a bold, smoky flavor.

Conclusion

Grilling Mahi Mahi with a lilikoi glaze on the Arteflame grill ensures a beautiful sear and an irresistibly juicy texture. The combination of the grill’s intense center heat and even cooking surface makes achieving restaurant-quality seafood easy. Enjoy this Hawaiian-inspired dish with your favorite sides for a truly tropical meal.

Best Pairings

• Grilled asparagus
• Hawaiian-style coconut rice
• Fresh mango salsa
• Mai Tai Cocktail