At a glance
Brine mahi mahi fillets for an hour, dry them uncovered for another hour, then season them with chili, cumin and lime zest. Smoke them at 200°F to 225°F for 1 to 1 1/4 hours, until they reach 145°F and flake easily. Flake the fish into tortillas with slaw, mango salsa and crema.
Mahi mahi is a firm, mild, slightly sweet fish that is a favorite in Florida and the Caribbean. It is lean but meaty, so it holds together well in the smoker and takes on a gentle smoke flavor without falling apart. Smoked mahi mahi is perfect for fish tacos, and leftovers make an outstanding smoked fish dip.
Buying mahi mahi
Mahi mahi, also called dorado or dolphinfish, is usually sold as skinless fillets, fresh or frozen. Look for firm, pinkish to beige flesh with no strong smell. Frozen fillets are fine. Thaw them overnight in the fridge and pat them dry before brining. Trim away any dark red bloodline.
Brine and dry
A one hour brine seasons the fish and helps it stay moist. Drying it uncovered in the fridge forms a tacky pellicle that helps smoke cling to the surface. This is the same method we use for swordfish, catfish and tuna.
Recipe
Smoked Mahi Mahi
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 35 min plus 1 hour brining and 1 hour drying
- Makes
- 4 servings
- Smoker 200°F to 225°F (93°C to 107°C)
- Cook to 145°F (63°C)
- About 1 to 1 1/4 hours
Ingredients
Brine
- 4 cups (1 liter) cold water
- 1/4 cup (about 60 g) kosher salt
- 1/4 cup (50 g) brown sugar
Mahi mahi
- 1 1/2 to 2 lb (680 to 900 g) skinless mahi mahi fillets
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Zest of 1 lime
For tacos
- 8 corn or flour tortillas
- 2 cups shredded cabbage
- 1 mango, diced
- 1/4 red onion, finely diced
- Cilantro, lime wedges and sour cream or crema
Equipment
- Smoker
- Wire rack or oiled grill mat
- Instant read thermometer
Method
- Stir the salt and sugar into the water to make the brine. Add the fillets and refrigerate for 1 hour.
- Rinse, pat dry and set the fillets on a rack in the fridge, uncovered, for 1 hour to form a tacky surface.
- Heat the smoker to 200°F to 225°F (93°C to 107°C) with alder, apple or pecan.
- Brush the fillets with oil and season with the chili powder, cumin, garlic powder and lime zest.
- Smoke on a rack or oiled grill mat for 1 to 1 1/4 hours, until the thickest part reaches 145°F (63°C) and flakes easily.
- Mix the mango and red onion with a squeeze of lime and chopped cilantro.
- Flake the fish into warm tortillas and top with cabbage, mango salsa, crema and lime.
Notes
- Mahi mahi often has a thin, tough skin. Buy skinless fillets or remove it before brining.
- Leftovers make excellent smoked fish dip. Follow our smoked tuna dip recipe.
More ways to use smoked mahi mahi
- Flaked into our smoked fish dip with crackers and pickled jalapenos.
- Over rice with black beans and avocado.
- In a salad with citrus, avocado and herbs.
Frequently asked questions
How long does it take to smoke mahi mahi?
About 1 to 1 1/4 hours at 200°F to 225°F for average fillets.
What temperature should smoked mahi mahi reach?
145°F, when it is opaque and flakes easily with a fork.
What wood is best for mahi mahi?
Mild woods such as alder, apple and pecan. Strong woods like mesquite can overpower it.
Sources: USDA safe minimum internal temperatures.