22 Delicious Baked Mahi Mahi Recipes to Try Now

Kick off your culinary adventure with these 22 delicious baked mahi mahi recipes! Perfect for quick weeknight dinners or impressive weekend meals, this versatile fish is a healthy and flavorful choice. From zesty citrus marinades to savory herb crusts, discover new favorites that will become staples in your kitchen. Let’s dive in and find your next go-to dish!

Citrus Herb Baked Mahi Mahi

Moments like these call for something bright and comforting, a dish that feels both nourishing and celebratory. Mahi mahi, with its firm yet flaky texture, becomes a canvas for the vibrant notes of citrus and herbs, baked gently to perfection. It’s a meal that whispers of sunny days and quiet evenings, simple yet deeply satisfying.

Ingredients

For the marinade:
– 1/4 cup olive oil
– 2 tbsp freshly squeezed lemon juice
– 1 tbsp freshly squeezed orange juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

For the fish and garnish:
– 4 (6-ounce) mahi mahi fillets, skin removed
– 1 lemon, thinly sliced
– 2 sprigs fresh thyme

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil to prevent sticking.
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp orange juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Place the 4 mahi mahi fillets in the prepared baking dish and pour the marinade evenly over them, coating both sides.
4. Arrange the thinly sliced lemon and 2 sprigs of fresh thyme on top of the fillets for added flavor and presentation.
5. Bake in the preheated oven for 15–18 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
6. Remove from the oven and let it rest for 3 minutes before serving to allow the juices to redistribute.

Crisp on the edges yet tender within, this mahi mahi carries the bright acidity of citrus balanced by earthy herbs. Serve it over a bed of quinoa or alongside roasted vegetables for a meal that feels both light and deeply nourishing, perfect for savoring slowly.

Lemon Garlic Butter Mahi Mahi

A gentle breeze through the kitchen window carries the promise of something simple yet extraordinary, as I prepare to share this coastal-inspired dish that feels both comforting and elegant. Lemon Garlic Butter Mahi Mahi brings together bright, zesty notes with rich, savory undertones, perfect for a quiet evening meal that nourishes both body and soul.

Ingredients

– For the fish: 4 (6-ounce) mahi mahi fillets, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons olive oil
– For the sauce: 4 tablespoons unsalted butter, 4 cloves minced garlic, ¼ cup fresh lemon juice, 2 tablespoons chopped fresh parsley, 1 teaspoon lemon zest

Instructions

1. Pat the mahi mahi fillets dry with paper towels to ensure a crisp sear.
2. Season both sides of the fillets evenly with 1 teaspoon salt and ½ teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the fillets in the skillet and cook for 4 minutes without moving them to develop a golden-brown crust.
5. Flip the fillets carefully using a spatula and cook for another 3 minutes until the internal temperature reaches 145°F.
6. Transfer the cooked fillets to a plate and tent with foil to keep warm.
7. Reduce the heat to medium and melt 4 tablespoons unsalted butter in the same skillet.
8. Add 4 cloves minced garlic and sauté for 1 minute until fragrant but not browned.
9. Pour in ¼ cup fresh lemon juice and simmer for 30 seconds to slightly reduce the sauce.
10. Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest, then remove from heat.
11. Drizzle the warm sauce over the mahi mahi fillets just before serving.

Zesty and tender, the mahi mahi flakes beautifully under a fork, while the garlic butter sauce adds a velvety richness that complements the bright lemon notes. For a creative twist, serve it over a bed of wilted spinach or alongside roasted asparagus to soak up every last drop of the savory sauce.

Balsamic Glazed Baked Mahi Mahi

Evenings like this call for something simple yet elegant, a meal that feels like a quiet celebration of the day’s gentle closing. Balsamic glazed baked mahi mahi is just that—a dish where sweet and savory notes dance together under a golden, caramelized finish, making an ordinary Tuesday feel special.

Ingredients

For the marinade and glaze:
– 1/4 cup balsamic vinegar
– 2 tbsp honey
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp black pepper

For the fish:
– 4 mahi mahi fillets (about 6 oz each)
– Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil to prevent sticking.
2. In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tbsp honey, 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
3. Place 4 mahi mahi fillets in the prepared baking dish and pour half of the balsamic mixture over them, ensuring each fillet is evenly coated; let it marinate for 10 minutes at room temperature for deeper flavor absorption.
4. Bake the mahi mahi in the preheated oven for 12–15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
5. Brush the remaining balsamic glaze over the fillets during the last 3 minutes of baking to create a shiny, caramelized top without burning.
6. Remove the dish from the oven and let the fish rest for 2 minutes before serving to allow the juices to redistribute.
7. Garnish with freshly chopped parsley for a burst of color and freshness.

Unbelievably tender and flaky, the mahi mahi melts in your mouth with a balance of tangy balsamic and subtle sweetness from the honey. Serve it over a bed of quinoa or alongside roasted vegetables to let the glossy glaze shine through in every bite.

Mediterranean Baked Mahi Mahi

Perhaps it’s the golden hour light filtering through my kitchen window that makes this dish feel so comforting, or maybe it’s the way the Mediterranean flavors mingle and soften in the oven, creating something both vibrant and deeply soothing to prepare on a quiet afternoon.

Ingredients

For the Fish

• 4 (6-ounce) mahi mahi fillets, patted dry
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Topping

• 1 cup cherry tomatoes, halved
• ½ cup kalamata olives, pitted and sliced
• ¼ cup red onion, finely diced
• 2 tablespoons capers, drained
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Pat the mahi mahi fillets dry with paper towels to ensure a crisp exterior, then brush both sides with 1 tablespoon olive oil.
3. Sprinkle the fillets evenly with kosher salt and black pepper, rubbing gently to adhere.
4. Arrange the seasoned fillets in a single layer in the prepared baking dish.
5. In a medium bowl, combine the cherry tomatoes, kalamata olives, red onion, capers, lemon juice, parsley, and 1 tablespoon olive oil, tossing gently to coat.
6. Spoon the tomato-olive mixture evenly over the mahi mahi fillets, covering them completely.
7. Bake uncovered for 18–20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
8. Remove from the oven and let rest for 3 minutes to allow the juices to redistribute. Tip: For extra flavor, drizzle with a touch more lemon juice just before serving.

This dish yields tender, flaky mahi mahi that melts at the touch of a fork, with the briny olives and bright tomatoes creating a lively contrast. Try serving it over a bed of couscous or with crusty bread to soak up the savory juices, letting each bite transport you to a sun-drenched seaside.

Parmesan Crusted Mahi Mahi

Evenings like this call for something simple yet special, a meal that feels both comforting and elegant. Parmesan crusted mahi mahi is just that—a gentle sear of flaky fish beneath a golden, savory blanket, perfect for quiet moments at home.

Ingredients

For the fish:
– 4 (6-ounce) mahi mahi fillets, about 1-inch thick
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

For the crust:
– 1/2 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
– 1 tablespoon chopped fresh parsley
– 1 teaspoon lemon zest

Instructions

1. Pat the mahi mahi fillets dry with paper towels to ensure a crisp crust.
2. Season both sides of the fillets evenly with salt and black pepper.
3. In a small bowl, combine the grated Parmesan cheese, panko breadcrumbs, chopped fresh parsley, and lemon zest.
4. Press the Parmesan mixture firmly onto the top side of each fillet, coating it evenly.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Place the fillets crust-side down in the skillet and cook for 4–5 minutes, until the crust is golden brown and crispy.
7. Gently flip the fillets using a spatula and cook for another 3–4 minutes, until the fish is opaque and flakes easily with a fork.
8. Transfer the fillets to a plate and let them rest for 2 minutes before serving.

Vividly golden and crisp on the outside, the mahi mahi remains tender and moist within, with the Parmesan adding a salty richness that pairs beautifully with a squeeze of lemon. Serve it alongside roasted vegetables or a light salad for a balanced meal that feels both nourishing and indulgent.

Mango Salsa Baked Mahi Mahi

Kindly, as the afternoon light fades, I find myself drawn to the kitchen, where the vibrant colors of mango and the gentle promise of baked fish invite a moment of quiet creation. This dish feels like a gentle whisper of summer, even as autumn begins to settle in, offering a balance of sweet and savory that soothes the soul.

Ingredients

For the mango salsa:
– 1 cup diced ripe mango
– 1/4 cup finely chopped red onion
– 2 tbsp chopped fresh cilantro
– 1 tbsp lime juice
– 1/2 tsp salt

For the mahi mahi:
– 4 (6-ounce) mahi mahi fillets
– 2 tbsp olive oil
– 1/2 tsp black pepper
– 1/2 tsp garlic powder

Instructions

1. Preheat the oven to 375°F and lightly grease a baking dish with olive oil.
2. In a medium bowl, combine the diced mango, chopped red onion, chopped cilantro, lime juice, and salt to make the salsa, gently stirring to avoid mashing the mango.
3. Pat the mahi mahi fillets dry with paper towels to ensure even browning.
4. Brush both sides of each fillet with olive oil, then season with black pepper and garlic powder.
5. Place the seasoned fillets in the prepared baking dish in a single layer.
6. Bake the mahi mahi in the preheated oven for 15–18 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
7. Remove the baking dish from the oven and let the fish rest for 3 minutes to allow the juices to redistribute.
8. Spoon the mango salsa evenly over the top of each baked fillet before serving.

Softly, the mahi mahi emerges tender and flaky, its mild flavor beautifully complemented by the sweet, juicy mango salsa that adds a refreshing crunch. Serve it alongside a bed of cilantro-lime rice or with warm tortillas for a light, satisfying meal that feels both nourishing and celebratory.

Asian Inspired Mahi Mahi Fillets

Zestfully embracing the quiet hum of the kitchen, I find myself drawn to the delicate dance of flavors that Asian-inspired dishes bring to the table, especially with mahi mahi, its firm flesh a perfect canvas for bold yet balanced seasonings. Gently, I let the aromas of soy and ginger fill the air, a comforting ritual that turns cooking into a moment of reflection, much like penning thoughts in a well-loved journal.

Ingredients

For the marinade:
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced

For cooking:
– 4 mahi mahi fillets (about 6 oz each)
– 2 tbsp vegetable oil
– 1 tbsp sesame seeds
– 2 green onions, thinly sliced

Instructions

1. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated fresh ginger, and 2 minced garlic cloves until fully combined.
2. Place 4 mahi mahi fillets in a shallow dish and pour the marinade over them, ensuring each fillet is evenly coated.
3. Cover the dish with plastic wrap and refrigerate for 30 minutes to allow the flavors to penetrate the fish.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Remove the mahi mahi fillets from the marinade, letting any excess drip off, and place them in the hot skillet.
6. Cook the fillets for 4-5 minutes on one side until a golden-brown crust forms and the edges appear opaque.
7. Flip the fillets carefully using a spatula and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.
8. Sprinkle 1 tbsp sesame seeds over the fillets during the last minute of cooking to toast them lightly.
9. Transfer the cooked fillets to a serving plate and garnish with 2 thinly sliced green onions.

Gently, the mahi mahi yields a flaky, tender texture that contrasts beautifully with the crisp, seared exterior, while the marinade infuses each bite with a savory-sweet depth punctuated by the nutty crunch of sesame. For a creative twist, serve it over a bed of steamed jasmine rice with a side of quick-pickled vegetables to balance the richness, making every meal feel like a thoughtful, comforting escape.

Honey Lime Baked Mahi Mahi

A gentle afternoon like this calls for something bright and soothing to prepare, the kind of meal that feels like a quiet gift to oneself. Honey Lime Baked Mahi Mahi is just that—a simple, elegant dish where sweet and citrus notes dance together in harmony. It’s perfect for those moments when you crave nourishment without fuss, letting the oven do most of the work while you linger nearby.

Ingredients

• For the marinade:
  • 2 tbsp honey
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the fish:
  • 4 (6 oz) mahi mahi fillets
• For garnish:
  • 1 tbsp chopped fresh cilantro
  • Lime wedges, for serving

Instructions

1. Preheat your oven to 375°F to ensure even baking from the start.
2. In a small bowl, whisk together 2 tbsp honey, 2 tbsp fresh lime juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
3. Place 4 mahi mahi fillets in a baking dish and pour the marinade over them, coating each piece evenly.
4. Let the fish marinate at room temperature for 10 minutes to allow the flavors to penetrate.
5. Transfer the baking dish to the preheated oven and bake for 15 minutes, or until the fish flakes easily with a fork.
6. Remove the dish from the oven and let it rest for 2 minutes to redistribute the juices.
7. Sprinkle 1 tbsp chopped fresh cilantro over the top for a fresh, herbal note.
8. Serve immediately with lime wedges on the side for an extra burst of citrus.

Here, the mahi mahi turns tender and flaky, soaking up the honey’s sweetness and the lime’s zing in every bite. For a creative twist, try serving it over a bed of quinoa or alongside roasted vegetables to let the bright sauce mingle with earthy flavors.

Tomato Basil Mahi Mahi Bake

Perhaps there’s something quietly comforting about preparing a meal that feels both elegant and effortless, like this simple baked fish that fills the kitchen with the aroma of summer. It’s the kind of dish that invites you to slow down and savor the process, letting the flavors meld together in the oven while you steal a moment for yourself.

Ingredients

For the fish:
– 4 (6-ounce) mahi mahi fillets
– 2 tablespoons olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper

For the topping:
– 2 large tomatoes, diced
– ¼ cup fresh basil, chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– ¼ cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F.
2. Pat the mahi mahi fillets dry with paper towels to ensure a crisp exterior.
3. Brush both sides of the fillets with olive oil.
4. Season the fillets evenly with salt and black pepper.
5. Arrange the fillets in a single layer in a 9×13-inch baking dish.
6. In a medium bowl, combine the diced tomatoes, chopped basil, minced garlic, and lemon juice.
7. Spoon the tomato-basil mixture over the top of each fillet, covering them completely.
8. Sprinkle the grated Parmesan cheese evenly over the tomato layer.
9. Bake for 18–20 minutes, or until the fish flakes easily with a fork and the cheese is golden brown.
10. Let the dish rest for 3 minutes before serving to allow the juices to redistribute.

Heavenly in its simplicity, the mahi mahi emerges tender and flaky beneath the bright, herbaceous topping, with the Parmesan forming a subtle crust. Serve it alongside a crisp green salad or over a bed of quinoa to soak up the savory tomato juices, making each bite a harmonious blend of textures and flavors.

Spicy Cajun Baked Mahi Mahi

Years of coastal living have taught me that the simplest meals often carry the deepest memories, and this spicy Cajun baked mahi mahi whispers of humid evenings and shared laughter around weathered tables. There’s something profoundly comforting about the way spices cling to firm white fish, creating a crust that crackles with warmth while the flesh beneath stays impossibly tender. It’s the kind of dish that asks you to slow down, to notice how paprika stains your fingertips and how garlic perfumes the kitchen with its golden promise.

Ingredients

For the seasoning blend:
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper
– 1/2 tsp black pepper
– 1/2 tsp salt

For the fish:
– 2 mahi mahi fillets (6 oz each)
– 1 tbsp olive oil
– 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the mahi mahi fillets completely dry with paper towels to ensure a crisp crust.
3. In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, and salt to create the Cajun seasoning blend.
4. Brush both sides of each mahi mahi fillet evenly with olive oil using a pastry brush.
5. Sprinkle the Cajun seasoning blend generously over both sides of each fillet, pressing gently to adhere.
6. Place the seasoned fillets on the prepared baking sheet, ensuring they do not touch.
7. Bake for 12-15 minutes at 400°F until the internal temperature reaches 145°F and the spices form a dark, fragrant crust.
8. Squeeze fresh lemon juice over the fillets immediately after removing them from the oven.

Vibrant and audibly crisp, the crust gives way to flaky layers that hold their shape without drying out. Serve it over creamy grits to soften the spice, or alongside charred corn and tomatoes for a summer tableau that celebrates contrast.

Creamy Wine Sauce Baked Mahi Mahi

Reflecting on this quiet afternoon, I find myself drawn to the simplicity of baking fish—the gentle transformation in the oven, the way aromas slowly fill the kitchen, and the comfort of a meal that feels both elegant and effortless.

Ingredients

For the Mahi Mahi

– 4 (6-ounce) mahi mahi fillets
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper

For the Creamy Wine Sauce

– 1 cup dry white wine
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon dried thyme

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Pat the mahi mahi fillets dry with paper towels to ensure a crisp surface.
3. Brush both sides of the fillets with 1 tablespoon olive oil, then season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Arrange the fillets in a single layer in the prepared baking dish.
5. In a small saucepan over medium heat, melt 2 tablespoons unsalted butter.
6. Add 2 cloves minced garlic and sauté for 1-2 minutes until fragrant but not browned.
7. Pour in 1 cup dry white wine, bring to a simmer, and cook for 3-4 minutes to reduce slightly.
8. Stir in 1/2 cup heavy cream, 1 tablespoon fresh lemon juice, and 1/4 teaspoon dried thyme, then simmer for another 2 minutes until the sauce thickens slightly.
9. Tip: For a smoother sauce, whisk constantly to prevent curdling.
10. Pour the creamy wine sauce evenly over the mahi mahi fillets in the baking dish.
11. Bake uncovered for 15-18 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
12. Tip: Avoid overcooking by checking the fish at the 15-minute mark for tenderness.
13. Remove from the oven and let rest for 2-3 minutes before serving.
14. Tip: Garnish with fresh herbs like parsley for a burst of color and freshness.
Unbelievably tender, the mahi mahi flakes apart with a fork, bathed in a velvety sauce that balances the brightness of wine with rich cream. Serve it over a bed of steamed asparagus or alongside roasted potatoes to soak up every last drop of the luxurious sauce.

Pineapple Teriyaki Mahi Mahi

Often, the simplest meals speak to the soul most clearly, like this pineapple teriyaki mahi mahi that brings a touch of tropical warmth to any evening. It’s a dish that feels both effortless and deeply satisfying, with sweet and savory notes that linger gently. I love how it transforms humble ingredients into something quietly special.

Ingredients

For the marinade and sauce:
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1/4 cup pineapple juice
– 1 tbsp rice vinegar
– 1 tsp minced garlic
– 1 tsp grated fresh ginger

For the fish and cooking:
– 2 mahi mahi fillets (about 6 oz each)
– 1 tbsp avocado oil
– 1/4 cup diced fresh pineapple
– 1 tbsp sliced green onions

Instructions

1. In a medium bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp honey, 1/4 cup pineapple juice, 1 tbsp rice vinegar, 1 tsp minced garlic, and 1 tsp grated fresh ginger until fully combined.
2. Place 2 mahi mahi fillets in a shallow dish and pour half of the marinade over them, reserving the other half for later; cover and refrigerate for 20 minutes to allow the flavors to penetrate.
3. Heat 1 tbsp avocado oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
4. Remove the mahi mahi fillets from the marinade, letting any excess drip off, and place them in the hot skillet; discard the used marinade.
5. Cook the fillets for 4 minutes on the first side until a golden-brown crust forms, then flip them carefully with a spatula.
6. Cook for another 3–4 minutes on the second side until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
7. Transfer the cooked mahi mahi to a plate and tent with foil to keep warm.
8. Pour the reserved marinade into the same skillet and add 1/4 cup diced fresh pineapple; bring to a simmer over medium heat.
9. Cook the sauce for 2–3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
10. Drizzle the warm sauce over the mahi mahi and garnish with 1 tbsp sliced green onions.

Delicate flakes of mahi mahi soak up the sweet and tangy teriyaki glaze, creating a tender texture that melts with each bite. For a creative twist, serve it over coconut rice or alongside grilled vegetables to let the pineapple notes shine even brighter.

Garlic Lemon Pepper Mahi Mahi

Wandering through the kitchen this afternoon, I found myself craving something bright and coastal, a dish that whispers of sunny days even as autumn settles in. The gentle sizzle of mahi mahi in the pan, kissed with garlic and lemon, feels like a quiet celebration of simplicity and flavor. It’s a recipe that requires little effort but yields so much warmth, perfect for a reflective evening meal.

Ingredients

For the marinade:
– 2 mahi mahi fillets (6 ounces each)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 2 cloves garlic, minced
– 1 teaspoon black pepper
– 1/2 teaspoon salt

For cooking:
– 1 tablespoon butter
– Lemon slices for garnish
– Fresh parsley, chopped (for garnish)

Instructions

1. Pat the mahi mahi fillets dry with paper towels to ensure a crisp sear.
2. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 cloves minced garlic, 1 teaspoon black pepper, and 1/2 teaspoon salt to create the marinade.
3. Place the fillets in a shallow dish and pour the marinade over them, coating both sides evenly.
4. Let the fish marinate at room temperature for 15 minutes to allow the flavors to penetrate.
5. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
6. Add 1 tablespoon butter to the skillet and swirl to melt and coat the pan.
7. Carefully place the marinated fillets in the skillet, laying them away from you to avoid splatters.
8. Cook for 4 minutes without moving to develop a golden-brown crust on one side.
9. Flip the fillets using a spatula and cook for another 3–4 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
10. Transfer the mahi mahi to a plate and let it rest for 2 minutes to redistribute juices.
11. Garnish with lemon slices and chopped fresh parsley before serving.

Kissing the palate with a zesty burst, this mahi mahi boasts a tender, flaky texture that melts away, while the garlic and pepper add a subtle warmth. Serve it over a bed of quinoa or alongside roasted asparagus for a complete, nourishing meal that feels both elegant and effortlessly comforting.

Herb Panko Crusted Baked Mahi Mahi

Yesterday’s market haul left me with the most beautiful mahi mahi fillets, their pearlescent sheen catching the afternoon light in a way that whispered of quiet dinners and simple pleasures.

Ingredients

For the fish:
– 4 (6-ounce) mahi mahi fillets, about 1 inch thick
– 1 tablespoon olive oil
– ½ teaspoon kosher salt
– ¼ teaspoon black pepper

For the crust:
– 1 cup panko breadcrumbs
– ¼ cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 teaspoon lemon zest
– 3 tablespoons melted butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the mahi mahi fillets completely dry with paper towels to ensure the crust adheres properly.
3. Brush both sides of each fillet with olive oil, then season evenly with kosher salt and black pepper.
4. In a medium bowl, combine panko breadcrumbs, Parmesan cheese, parsley, dill, and lemon zest.
5. Pour the melted butter over the breadcrumb mixture and stir until all crumbs are lightly coated.
6. Press the herbed panko mixture firmly onto the top of each fillet, covering the surface completely.
7. Place the crusted fillets on the prepared baking sheet, leaving space between them for even cooking.
8. Bake at 400°F for 12-15 minutes until the internal temperature reaches 145°F and the crust is golden brown.
9. Let the fish rest for 3 minutes before serving to allow the juices to redistribute.

Oh, the way that crisp, herb-flecked crust gives way to the tender, flaky fish beneath—it’s a study in perfect contrasts. I love serving it over a bed of lemony quinoa with roasted asparagus, letting the bright flavors dance together on the plate.

Ginger Soy Baked Mahi Mahi

Evenings like this call for something simple yet soulful, a meal that fills the kitchen with warmth and the heart with quiet comfort. Ginger Soy Baked Mahi Mahi is just that—a gentle dance of savory and sweet, baked to flaky perfection. It’s the kind of dish that feels both nourishing and nostalgic, perfect for a cozy night in.

Ingredients

For the marinade:
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tbsp rice vinegar
– 1 tbsp sesame oil

For the fish and garnish:
– 4 (6 oz) mahi mahi fillets
– 1 tbsp olive oil
– 1 tbsp sesame seeds
– 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil until well combined.
3. Place the mahi mahi fillets in the prepared baking dish and pour the marinade evenly over them, turning to coat both sides.
4. Let the fish marinate at room temperature for 15 minutes to allow the flavors to penetrate.
5. Sprinkle the sesame seeds over the top of the fillets for a nutty crunch.
6. Bake in the preheated oven for 18–20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
7. Remove from the oven and let rest for 3 minutes to allow the juices to redistribute.
8. Garnish with sliced green onions before serving.

But the true magic lies in that first bite—the mahi mahi is tender and flaky, soaked in a glossy, umami-rich sauce with a hint of ginger warmth. Serve it over a bed of steamed jasmine rice to catch every last drop, or alongside crisp roasted vegetables for a balanced, comforting meal that feels like a gentle embrace.

Conclusion

These 22 delicious baked mahi mahi recipes offer endless inspiration for easy, healthy meals. Try one tonight, leave a comment with your favorite, and share this roundup on Pinterest to spread the seafood love!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.