Posted by Calin Denny On 5 July 2021
Kalyn’s Lake Powell Fish Marinade used to be very popular with my friends in Lake Powell, and it’s the perfect recipe for marinating fish! This is a great way to add great flavor to grilled mahi mahi or any grilled fish!
Been there at the time when this delicious and versatile recipe was Kalyn . Lake Powell Fish Brine Probably the most famous recipe for me, at least the recipe was something that clients and friends often asked for I’d cook for on boat trips in beautiful Utah Lake Powell. It was in the days when no one had heard of it before sustainable seafoodAnd in the lake I often used Thresher Shark salt water. Fast forward a few years later, and now I love this marinade on grilled mahi mahi, which is the fish shown in these photos.
I hope my recipe for marinating fish is something that makes you rethink your ideas about grilling fish if you were a skeptic in the past, because everyone loved this recipe all those times I used it at Lake Powell, even people who claimed they “don’t like fish!” And if you want to recreate dinner in these photos, I served grilled fish with spicy cucumber salad The perfect summer meal.
What ingredients do you need for this recipe?
What seafood seasoning did you use?
For many years I have been using this recipe with Johnny’s Seafood Seasoning (Referral link). It is a great product and will give good results if you have it. But now that I’m an ardent fan of zigged fish scrub (continued link) Many of my readers use this fish rub as well, I used that in a fish marinade, and it was absolutely delicious!
Why use fish marinade?
You may have never tried using a fish marinade when making grilled fish, but it’s a great idea if you’re cooking for people who are skeptical about the flavor of fish. Fish marinade recipes are used to add flavor to the fish. And it’s true that using a fish marinade will make grilled fish less “fishy” so if that’s something your family likes, this may become the preferred way to cook fish on the grill.
What kind of fish is good with this fish marinade?
This marinade is good on literally any type of fish you might want to cook on the grill! I love the marinade on the Grilled Mahi Mahi you see in these photos, but I used this delicious marinade on shark, halibut, salmon, swordfish, and tuna. You need to plan in advance about 2 hours or so of soaking time, and do not marinate the fish for long. Be careful not to overcook the fish when cooking it on the grill!
How can you prevent fish from sticking to the grill?
There are a few tricks to keep fish from sticking to the grill, whether or not you’re using a fish marinade! Make sure the grill grates are completely clean. Before heating the grill, spray the grill grates well with a non-stick spray such as Pam for grilling (Continued link) Or rub with a paper towel dipped in high-smoky oil. After draining the marinated fish, let the fish come to room temperature and brush the side on the grill first with olive oil (or whatever oil you prefer). Fish on the grill.
Brush the other side with oil when placing the fish on the grill. Let the fish cook for 2-3 minutes without touching it, then lift the edge of the piece to see if you have nice grill marks and if the fish lifts easily. That’s when you know it’s ready to roll. Rotate the opposite direction to cook for 2-3 minutes using the other corner on the grill grates to make grill marks. Then turn carefully with fish spoon (Referral link) If you have one. Cook 3-4 minutes on the second side, or until fish is firm.
What if you don’t have an outdoor grill?
If you don’t have an outdoor grill (or the weather isn’t grilling), grilled fish like this can be cooked on Grill pan on stove with spurs (affiliate link) or file George Foreman Grill(continued link) with good results. Remember that George Foreman Grill cooks both sides at once, so your grilling time will be much shorter!
Tips for making grilled fish and fish marinade:
(Scroll down for the full recipe with nutritional information.)
- I used a fish marinade for my wild-caught mahi mahi from Costco. Let the fish thaw in the refrigerator overnight (or thaw in cold water).
- Mix soy sauce, lemon juice, peanut oil, water, liquid smoke, fish rub, pepper, onion powder, and garlic powder together to make the marinade.
- Marinate the fish in the refrigerator for about two hours.
- When you’re ready to cook, drain the fish and discard the marinade.
- Grease the side of the grill with oil.
- Allow the fish to reach room temperature while spraying the grill with a non-stick spray such as Pam for grilling (Continued link) Or rub with a paper towel dipped in oil.
- If you want beautiful diagonal grill marks, place the fish at an angle to grill the grates.
- Brush the second side of the fish with oil as soon as it is placed on the grill. Grill for 2-3 minutes, then lift the edge to see if you have nice grill marks and if the fish lifts easily.
- Then rotate the fish so that it moves at the opposite angle to the grill. Cook for a few minutes until cross marks appear.
- Flip the fish and cook 3-4 minutes more or until firm, but not hard when pressed with your finger. Don’t overcook!
- Serve hot and enjoy!
Make it a low carb meal:
The power was great with spicy cucumber salad You see in these photos of a low carb meal. This grilled fish would be great with Grilled Asparagus with ParmesanAnd the grilled zucchini, or The easiest grilled vegetables in the world.
More ideas for cooking fish:
- 4 pieces of mahi-mahi, thawed if frozen (see notes)
salt water ingredients
- 2 tons of soy sauce (see notes)
- 2 T fresh lemon juice
- 2T + 1T peanut oil (see notes)
- 1 T water
- 1/4 tsp. liquid smoke (measure carefully and do not use more, see notes)
- 1/2 tsp. Szeged Fish Rub (see notes)
- 1/2 tsp. Coarsely ground black pepper
- 1/2 ton of onion powder
- 1/2 ton of garlic powder
- If using frozen fish, thaw overnight in the refrigerator or in cold water. Drain the thawed fish into a colander placed in the tank.
- Place the thawed fish fillets in a single layer in a large Ziploc bag or a plastic container with an airtight lid.
- Stir in soy sauce or mix Gluten Free Soy Sauce (Continued link) Lemon juice, peanut oil, water, liquid smoke, fish rub, pepper, onion powder and garlic powder to make the marinade.
- Pour the marinade over the fish and marinate in the refrigerator for at least 2 hours. (I won’t break into this for longer than 3-4 hours at the most).
- When you’re ready to cook the fish, take it out of the fridge, drain it in a colander and drain the marinade, and let the fish come to room temperature.
- Brush the side of the fish that will be on the grill first with oil.
- Oil the grill grates well with nonstick grilling spray or a paper towel dipped in oil and preheat the grill to high or medium to high for a charcoal grill. (You can only hold your hand there for 1-2 seconds at that temperature.)
- For nice grill marks, place the top fish down at an angle onto the grill grates.
- Once the fish is in place, turn the grill to medium-high. Brush the other side of the fish with oil.
- Cook the fish for 2-3 minutes, or until the first signs of grilling appear and the fish rises easily. (I usually lift a piece and check it out).
- Then rotate the fish at the opposite angle to make the cross marks and cook for another 2-3 minutes.
- When you have nice grill marks, carefully flip the fish over and cook for 4-5 minutes on the other side.
- The total cooking time for the fish is about 10 minutes per inch of thickness and the fish should feel firm but not hard to the touch when done.
- Remove from grill and serve hot.
This fish marinade is good for every type of fish you can cook on the grill! Make sure to use files Gluten Free Soy Sauce (Referral link) if necessary. The liquid smoke (affiliate link) used in this recipe is very effective, so don’t be tempted to increase the amount. If you use too much, it will spoil whatever you put in it, but in small quantities, it does add a nice smoky flavor to barbecue sauce or grilled meats.
For years I’ve made this with Johnny’s Seafood Seasoning (Continued link) But for now I will be using Szeged Fish Rub in a marinade. If you don’t want to use peanut oil, use any oil with a high smoke point.
Nutritional information for Mahi Mahi that is marinated and then grilled. Depends on how much marinade sticks to the fish, as most of the marinade is discarded.
Recipe created by Kalyn many years ago!
Amount per service: Calories: 232Total fat: 7.2 gramsSaturated fat: 1 gramUnsaturated fats: 0 gramsUnsaturated fats: 5.5 gramsCholesterol: 149 mgsodium: 404 mgCarbohydrates: 1.6 gramsthe basic: 0 gramssugar: .1gprotein: 38 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Not only is Kalyn’s Lake Powell Fish Marinade delicious for grilled fish, it’s the perfect recipe for a low-carb diet, keto diet, or original South Beach diet.
Find more recipes like these:
Uses Barbecue recipes To find more recipes like these. use the Recipes by type of diet Image index pages to find more recipes suitable for a particular food plan. You may also like to Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.
Historical notes for this recipe:
This recipe was first published in 2011. Updated in 2021 with greatly improved pictures and better instructions.