Combine all dry spices—smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and sea salt—in a small bowl. Mix thoroughly to distribute the smoky paprika evenly throughout the blend. This ensures every fillet receives consistent seasoning without hot spots.

Pat your mahi fillets completely dry with paper towels and brush both sides generously with olive oil. Season each side with the spice mixture, pressing gently so it adheres to the oil-coated surface. Reserve any excess seasoning for finishing touches after cooking.

Preheat your grill to medium-high heat (approximately 400°F) and oil the grates thoroughly to prevent sticking. Let the grates heat for 3-4 minutes before placing fillets to ensure proper searing and crust development. Hot grates are critical for achieving that beautiful smoky crust without drying the fish inside.

Place smoky tender grilled mahi mahi fillets directly on the preheated grates with the seasoned side down. Cook for 5-6 minutes without moving them, allowing the crust to develop fully and the exterior to caramelize beautifully. Resist the urge to flip early—patience here creates restaurant-quality results.

Carefully flip each fillet and cook for another 4-5 minutes until the internal temperature reaches 145°F when measured with an instant-read thermometer. The fish should flake easily with a fork but remain moist and tender throughout.

During the final minute of cooking, add minced garlic and butter to a small cast-iron skillet on the grill's warming zone. Let the butter melt and the garlic become fragrant without burning—this creates an incredible finishing sauce.

Transfer the grilled fish to serving plates and immediately drizzle with the garlic butter mixture and fresh lemon juice. Sprinkle chopped cilantro over each fillet and serve with lime wedges for guests to customize their flavor experience.