Fire-kissed and full of attitude — this Spicy Grilled Fish takes mild fillets and wakes them up with a bold chili-lime marinade and a smoky char from the grill. The outside gets crispy and caramelized while the inside stays flaky and moist. Weeknight-fast, weekend-worthy.
Ingredients
- 4 firm white fish fillets, such as mahi-mahi or halibut (6 oz each)
- 3 tbsp olive oil, plus more for the grill
- 2 tbsp lime juice, plus lime wedges for serving
- 4 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1.5 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 2 tbsp butter, melted (optional, for basting)
Instructions
- Make the marinade: Whisk olive oil, lime juice, garlic, chili powder, smoked paprika, cayenne, cumin, oregano, salt, and pepper.
- Marinate the fish: Coat the fillets in the marinade and refrigerate 20-30 minutes (no longer — the lime will start to cook the fish).
- Heat the grill: Oil the grates well and preheat the grill to medium-high (about 400°F/200°C).
- Grill: Lay the fillets on the hot grates and grill 3-4 minutes per side without moving, until char marks form and the fish flakes easily. Baste with melted butter if using.
- Rest briefly: Transfer to a platter and rest 3 minutes.
- Serve: Shower with fresh cilantro and serve with lime wedges.
Pro tip: Pat the fish very dry before it hits the grill and don’t touch it until it’s ready to flip — that’s how you get clean grill marks instead of stuck, torn fillets.
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Estimated nutrition per serving: 480 calories, 42g protein, 6g carbs, 28g fat.
