I have never worked in a professional kitchen before,
but I can tell you how I grill Mahi Mahi
(I can only get frozen from the Pacific)
get your grill
glowing hot
(I use a gas grill, so I leave it to heat for about 10 minutes on high)
pat your fish very dry with paper towels
brush with a neutral oil
(I've been using spray canola oil)
season
(I use S&P and garlic powder)
put fish on the grill and DO NOT TOUCH until it's ready to release
(it'll give easily, no sticking,
the first side you put down is your presentation side on the plate)
flip using a spatula, not tongs
the second side will not take long to cook, so watch it closely
remove and cover with tin foil to rest for about 5 minutes or so,
other wise all of those lovely juices will run out as soon you
cut into it, as any meat will do (beef, pork, lamb, chicken)
and you'll have BONE DRY fish, not appetizing at all
we enjoy our fish with wasabi and shoyu
Steve, your fish looks scrumptious!