Grilled Mustard-Crusted Dolphin

This two-step method gives you the best of both worlds: char lines from a screaming hot grill and a golden, crunchy mustard crust from the oven.

The mahi-mahi (dolphinfish) hits the grill just long enough for grill marks to form, then comes off immediately. Overcooking mahi-mahi on the grill is the number one way to dry it out, so speed matters here. Once it’s off the grill, Dijon mustard gets rubbed across the top and a mixture of buttered breadcrumbs, fresh herbs, and whole mustard seeds goes on as a crust. A quick finish in the oven browns the topping while keeping the center moist.

The whole mustard seeds pop with sharp, peppery heat in each bite, adding a crunch that ground mustard can’t deliver.

Pro Tips

• Get the grill as hot as possible. The filet should only be on the grates long enough to pick up marks, not to cook through.
• Pat the fish dry before grilling. Wet fish sticks to the grill and tears apart.
• Spread the Dijon in a thin, even layer before adding the breadcrumb topping. Too thick and it overwhelms the fish.
• Watch the oven closely. The crust should be golden brown, not dark. The fish is done when the center is just barely opaque.

Variations

• Use whole grain mustard instead of Dijon for a rustier, more textured crust.
• Add panko breadcrumbs instead of regular for an extra-crispy topping.
• Swap mahi-mahi for swordfish or halibut steaks if that’s what’s fresh at the counter.