Mahi recommendations

So we had a fishing trip a few weeks back, and my two non-seafood eating brother in laws didn't want any. I ended up with a ton of snapper and some mahi. I have them frozen in smaller bags so I can just thaw out a few filets for dinner. What does the OB recommend for cooking the Mahi? I cooked a piece a couple of weeks ago with some spicy sea salt mixture and just cooked in in my iron grilling skillet, with a little butter. That turned out great. I have the usual lemon pepper, old bay, old bay blackening, Everglades, and some other seasonings. I tend to just cook it inside since grilling it means getting the foil out. I hate to fire up the charcoal for something that cooks so quickly.