Kodiak River Luscious Grilled Mahi Mahi

“When you get your hands on a really nice fresh piece of fish you have the power to create something super special, but complicated dishes can overshadow the mild sweet flavor of good fish. This easy dish depends on simply seasoning a firm fish with one of the best seafood seasonings in the world, grilling right over a hot fire and finishing with a simple glaze at the end to complete the artwork.” Chris Capell

Recipe & photo courtesy of Chris Capell, Dizzy Pig Barbecue. For more information on the Dizzy Pig Competition Team, visit Big Green Egg Competition Teams.


  • Fresh Mahi Mahi filets, or firm white fish filets 1 inch thick or more (grouper, halibut, sea bass, snapper, rockfish, etc.)
  • Dizzy Gourmet® Kodiak RiverTM Seasoning
  • 1⁄2 cup pure maple syrup
  • 2 tsp soy Sauce


If fish has skin on it, remove it. Mix maple syrup and soy sauce and reserve. Coat fish liberally with Kodiak RiverTM Seasoning. A hot fire and good browning will mellow the spices, so be generous.

Prepare EGG for direct grilling at 450-500°F/232°-260°C with a clean Cast Iron Cooking Grid.

Cook fish approximately 4-5 minutes on one side. Once browned well, it should release itself from sticking to the grid. If it feels like it is sticking, it usually needs a little more browning. Carefully and gently flip the fish, cook another minute or two and then apply glaze. Pull off when firm but not falling apart.

Glaze the second side and serve.

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