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Grilled Mahi Mahi with Sweet Corn & Watermelon Salad

Difficulty 1/5
Prep time 10 mins

Cook time 20 mins
Serves 2-4

Hardwood Mesquite

Swim deep in this ocean flavor. This simply seasoned mahi mahi is grilled to wood-fired perfection and paired with a light and zesty sweet corn and watermelon salad tossed with fresh lime and topped with crumbled feta and mint.


4 (6oz) mahi mahi filets

2 tbsp olive oil

1/2 tbsp salt

1 tsp black pepper

2 ears of corn

3 cups watermelon cut into 1" cubes

1/4 cup feta cheese crumbles

1/4 cup mint

1 lime

3 tbsp olive oil

Jacobson flaked sea salt


When ready to cook, Start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 350 and preheat lid closed for 10-15 minutes.  

Place corn directly on the grill grate and cook 25 minutes or until kernels are tender and cooked through. Remove from grill and let come to room temperature.

Adjust the temperature on the grill to high and let preheat lid closed 10-15 minutes.

Brush the mahi mahi filets with olive oil and season with salt and pepper. Place directly on a hot grill grate and grill for 5 minutes each side or until internal temperature reaches 145 degrees.

While the fish is cooking make the salad. Cut the kernels off the cob into a medium bowl. Add cubed watermelon and feta cheese. Drizzle with olive oil and lime juice and season with salt and pepper. Toss with mint. Place salad on the plate and top with mahi mahi. Enjoy!

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