Grilled Sumac-Spiced Mahi-Mahi with Lemon-Tahini Drizzle & Herb Salad
Bright, zesty, and perfectly cooked, this gluten-free air-fryer mahi-mahi recipe features a tangy sumac rub and a refreshing lemon-tahini drizzle, served alongside a vibrant herb salad. Ready in just 25 minutes, it's a healthy and elegant meal for any night.
- 4 6-ounce pieces Mahi-mahi fillets
- 2 tbsp Olive oil
- 2 tsp Sumac
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 3 tbsp Tahini
- 2 tbsp Lemon juice
- 2 tbsp Water
- 0.5 cup Fresh parsley, chopped
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Fresh mint, chopped
- 1 cup Cherry tomatoes, halved
- 0.5 cup Cucumber, diced
- 0.25 cup Red onion, thinly sliced
- 4 pieces Extra lemon wedges for serving
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Instructions
Pat mahi-mahi fillets dry and brush both sides with olive oil. In a small bowl, combine sumac, cumin, garlic powder, salt, and black pepper. Rub spice mixture evenly over both sides of the fillets.
⏱️ 2 minutesPreheat the air-fryer to 400°F. Place fillets in a single layer in the air-fryer basket (work in batches if needed). Cook for 8-10 minutes, flipping halfway through, until fish is opaque and flakes easily with a fork.
⏱️ 10 minutes 🌡️ 400°FWhile fish cooks, whisk together tahini, lemon juice, and water in a small bowl until smooth and creamy. Adjust with more water if needed for drizzling consistency.
⏱️ 2 minutesToss parsley, cilantro, mint, cherry tomatoes, cucumber, and red onion in a bowl to make the herb salad.
⏱️ 2 minutesPlate mahi-mahi with a generous spoonful of herb salad. Drizzle lemon-tahini sauce over fish and salad, and serve with lemon wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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