This recipe is a simple twist on a teriyaki chicken skewer.    The Mahi-Mahi is a meaty enough fish to hold up on the skewer.


  • 12oz Package Wixter Mahi-Mahi
  • Half a Large Red Onion - Quartered
  • Bell Pepper - Cut into squares 
  • 12oz jar Teriyaki Sauce
  • Optional Garnish and Sides
  • Green onion tops
  • Cilantro
  • Rice


Thaw Mahi-Mahi per directions on packaging

Cut Mahi-Mahi into roughy 1 inch cubes and place in small baking dish, zip lock or bowl.    Pour roughly half to 2/3 of teriyaki sauce over Mahi-Mahi to fully cover.   Place in refrigerator to marinade for 30-60 min.

While fish marinades cut the onion and bell pepper.

Preheat Grill over Medium-High heat 

Assemble Skewers alternating pepper, onion and fish.

Place skewers on grill and rotate a quarter turn every 1-2 minutes until fish is cooked.   You can baste the skewers with reserve teriyaki from bowl as you cook if you like.

Pro Tip - cut the onion and pepper squares larger than the cubed fish.    This will help prevent the fish from sticking to the grill.

Mahi-Mahi skewers on grill

Serve over rice and garnish.    Drizzle with teriyaki sauce from jar.

Written by JT Eberly

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