Smoking mahi mahi on a Traeger is incredibly simple and, when done correctly, absolutely delicious.
I wanted this to be the full on Traeger experience so I used the full line of Traeger products including the rub, sauce and pellets for this cook. This fish turned out amazing!
The only recipe for mahi mahi that I could find in the Traeger app is for shish kabobs and I just wasn’t very excited about that idea.
To be honest, the whole idea of “fish kabobs” just feels weird. I am glad I went with this recipe instead!
Season the Mahi Mahi with Traeger Fin and Feather
I was using previously frozen filets that were boneless and skinless. The filets were in the 6-8 ounce size range which I think makes for a generous portion.
The filets had thawed in the refrigerator overnight and were then rinsed and patted dry with paper towels.
I used Traeger’s “Fin and Feather” dry rub to season both sides of the mahi mahi because the name sure seems to imply that it would be great with fish!
If you don’t have any of the product on hand then here is the ingredient list so you can whip up a batch of something similar:
Traeger Fin and Feather Dry Rub Ingredients
I am not 100% sure as to what is covered under “spices” but the rub has a hint of dried basil, a touch of sweetness and a little bit of heat.
This is basically a salty, savory rub with a strong garlic note and a little bit of sweet for balance.
Choosing Wood Pellets
I like to use the Traeger Gourmet Blend pellets that I can find at Costco. These pellets are a blend of cherry, hickory and maple that provide a wonderful balance of smoke flavors.
I think that the Gourmet Blend pellets are the best “All Purpose” pellets offered by Traeger.
In addition to being a great all purpose blend of flavor woods, the 33 pound bag at Costco only costs $20 which is just $2 more than they charge for an 18 pound bag of hickory pellets at Home Depot.
Flavor and value is the type of combination that I like!
Set Your Traeger to 225F for Smoking
Turn on your Traeger and set it to 225F.
There is no need to use the Super Smoke mode on this cook and we are going to be running at 225F the whole time.
One of the great things about cooking mahi mahi is that this is a lean fish that does not have a lot of fats and oils. This means that it will not leave a “fishy” residue inside your smoker like you sometimes get when you smoke salmon.
Place the seasoned fish on the smoker, close the lid and wait for 30 minutes.
After 30 minutes the fish should have an internal temperature of around 125-130F which is just short of the final target internal temperature of 140F.
When we get to the 30 minute mark it is time to add another layer of flavor with a sweet and spicy glaze!
Glaze the Smoked Mahi Mahi with Traeger Sugar Lips Sriracha
When the mahi mahi is just about done smoking we want to hit it with a glaze and I went with Traeger Sugar Lips Sriracha. This glaze has a “Sweet Heat” flavor profile that rounds out the “Salty Savory” profile that comes from the Fin and Feather dry rub.
One of the things that is nice about the Traeger rubs and sauces is the labels suggest combinations that will work well together. For example, the Sugar Lips Sriracha glaze has a note at the bottom of the bottle letting you know that it pairs well with the Fin and Feather rub. This is a nice feature that makes it easier to try new flavor combinations.
The Traeger glaze is THICK. I am talking so thick that it is a challenge to get it to come out of the bottle.
Once I did get it out of the bottle I needed to heat it in the microwave and cut it with some apple juice to get it to a consistency that I could work with.
Go ahead and coat the mahi mahi with the glaze, close the lid and wait about 10-15 minutes until the internal temperature of the fish reaches 140F in the thickest part.
How Did it Turn Out?
The Traeger smoked mahi mahi was meaty, smoky and packed with flavor.
Mahi mahi is a whitefish with a very mild fish flavor. The rub, smoke and glaze provides almost all of the flavor in this dish which makes it great for people who do not like strong fish flavors.
The fish is dense and “meaty” which makes it highly satisfying to eat.
Traeger Smoked Mahi Mahi
- 4 Mahi Mahi filets 4-6 ounces
- 4 tbsp Traeger Fin and Feather Rub
- 2 tbsp Traeger Sugar Lips Sriracha Glaze
- Traeger Gourmet Blend Wood Pellets
- Season both sides of the fish filets with Traeger Fin and Feather Rub.
- Turn on your pellet grill and set the temperature to 225F.
- Smoke the mahi mahi at 225F for 30 minutes.
- Baste the fish with the Traeger Sugar Lips Sriracha Glaze
- Smoke for another 10-15 minutes until an internal temperature of 145F is reached.