Grilled Mahimahi On Skewers
Juicy grilled mahimahi skewers with colorful peppers and onions, glazed in a tangy lilikoi soy mustard sauce—perfect for summer barbecues and seafood lovers alike.
Ingredients
Instructions
- Soak bamboo skewers in water for at least 30 minutes to prevent burning.
- Cut mahimahi into cubes suitable for skewering.
- Core and cut green bell peppers into chunks.
- Peel Maui onions and cut into chunks of similar size to fish and peppers.
- In a bowl, combine lilikoi jelly, soy sauce, Chinese mustard, salt, and pepper to make the marinade.
- Thread mahimahi, bell peppers, and onions onto the skewers alternately.
- Brush the skewers generously with the marinade.
- Preheat the grill to medium-high heat.
- Grill the skewers for about 10 minutes, turning occasionally and basting with marinade, until fish is cooked through and vegetables are tender.
Tips & Substitutions
For best results, choose fresh mahimahi and marinate for at least 30 minutes to enhance the flavors. If you can't find lilikoi jelly, mango or passion fruit jelly can be great substitutes. Ensure even cooking by cutting the fish and vegetables into uniform sizes. If you prefer a spicier kick, consider adding chili flakes to the marinade.
Serving Suggestions
Serve the skewers hot off the grill alongside a refreshing green salad or a side of coconut rice for a tropical touch. A tangy dipping sauce or a squeeze of fresh lime can elevate the flavors. This dish pairs beautifully with Crab Luau for a delightful seafood feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the skewers on a grill or in a preheated oven at 350°F for about 5-7 minutes, turning occasionally until warmed through. Avoid microwaving to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Mahimahi On Skewers contains roughly 486 calories, with 87g protein, 12g carbohydrates, and 8g fat. It is an excellent source of protein (175% of the Daily Value), potassium (44% of the Daily Value), and iron (31% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fish for this recipe?
Yes, you can substitute mahimahi with other firm white fish like swordfish or halibut. Just ensure the fish can hold up on the skewer and grill without falling apart.
How do I know when the fish is cooked through?
The fish should be opaque and flake easily with a fork when done. The internal temperature should reach 145°F. Keep an eye on the vegetables; they should be tender but not mushy.
What can I serve with these skewers?
These grilled mahimahi skewers pair well with grilled vegetables, a light quinoa salad, or even a tropical fruit salsa. For a more substantial meal, serve with a side of jasmine rice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).