33 Mouthwatering Mahi Recipes for the Oven

Packed with flavor and ready in a flash, mahi-mahi is your ticket to easy, impressive oven dinners. Whether you’re craving a quick weeknight meal or a show-stopping dish for guests, this versatile fish delivers. Dive into our roundup of 33 mouthwatering recipes—from zesty lemon-herb to spicy Cajun—and discover your new favorite way to bake this delicious catch. Let’s get cooking!

Garlic Herb Crusted Mahi Mahi

Garlic Herb Crusted Mahi Mahi is a restaurant-quality dish you can easily master at home, featuring a crispy, flavorful topping that perfectly complements the mild, flaky fish. This recipe walks you through each step methodically, ensuring even beginners achieve delicious results every time. Let’s get cooking.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

– 4 Mahi Mahi fillets (about 6 oz each), patted dry with paper towels
– 1/4 cup panko breadcrumbs, for extra crunch
– 1/4 cup grated Parmesan cheese, or any hard cheese like Pecorino
– 3 tbsp unsalted butter, melted and slightly cooled
– 2 tbsp fresh parsley, finely chopped (or 2 tsp dried parsley)
– 2 tbsp fresh basil, finely chopped (or 2 tsp dried basil)
– 3 cloves garlic, minced (about 1 tbsp)
– 1 tbsp olive oil, or any neutral oil like avocado oil
– 1/2 tsp salt, adjust based on your preference
– 1/4 tsp black pepper, freshly ground if possible
– 1 lemon, cut into wedges for serving

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, melted butter, chopped parsley, chopped basil, minced garlic, salt, and black pepper, mixing thoroughly until the mixture resembles wet sand.
3. Tip: If the mixture seems too dry, add another tablespoon of melted butter to help it clump together for better adherence.
4. Place the patted-dry Mahi Mahi fillets on the prepared baking sheet, spacing them about 1 inch apart to allow even cooking.
5. Evenly divide the garlic herb mixture among the fillets, pressing it firmly onto the top of each fillet with your hands or a spoon to form a thick, uniform crust.
6. Drizzle the olive oil lightly over the crusted fillets to promote browning and crispiness during baking.
7. Tip: For extra flavor, you can brush the fillets with a little melted butter before adding the crust, but this is optional.
8. Bake the Mahi Mahi in the preheated oven for 12-15 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer inserted into the thickest part of a fillet.
9. Tip: Avoid overcooking by checking the temperature at the 12-minute mark; the fish should flake easily with a fork and the crust should be golden brown.
10. Remove the baking sheet from the oven and let the fillets rest for 2-3 minutes on the sheet to allow the juices to redistribute, keeping them moist.
11. Serve the Garlic Herb Crusted Mahi Mahi immediately with lemon wedges on the side for squeezing over the top.

Crunchy from the panko and rich with garlic and herbs, this crust adds a delightful texture contrast to the tender, flaky Mahi Mahi. Consider pairing it with a simple side like roasted asparagus or a quinoa salad for a complete meal that impresses without fuss.

Baked Mahi Mahi with Lemon Butter Glaze

Unbelievably simple yet elegant, this baked mahi mahi recipe transforms a few basic ingredients into a restaurant-quality meal perfect for weeknights or entertaining. Using a methodical approach, we’ll create a bright lemon butter glaze that perfectly complements the mild, flaky fish, ensuring even beginners can achieve delicious results.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

– 4 mahi mahi fillets (about 6 oz each), patted dry with paper towels
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 4 tbsp unsalted butter, cut into ½-inch cubes
– 3 tbsp fresh lemon juice (from about 1 large lemon)
– 2 cloves garlic, minced
– 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
– 1 lemon, thinly sliced into rounds for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Place the dried mahi mahi fillets on the prepared baking sheet, spacing them about 1 inch apart.
3. Drizzle ½ tablespoon of olive oil evenly over the top of each fillet, using a pastry brush or your fingers to coat the surface lightly.
4. Sprinkle the kosher salt and black pepper evenly over all the fillets, ensuring both sides are seasoned.
5. Bake the fillets in the preheated oven for 10 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. While the fish bakes, melt the unsalted butter in a small saucepan over medium-low heat, swirling the pan occasionally until fully liquid.
7. Add the minced garlic to the melted butter and cook for 1 minute, stirring constantly until fragrant but not browned.
8. Pour in the fresh lemon juice and bring the mixture to a gentle simmer, cooking for 2 minutes to reduce slightly and meld the flavors.
9. Remove the saucepan from the heat and stir in the chopped parsley until evenly distributed.
10. Once the fish is baked, carefully spoon the lemon butter glaze over each fillet, coating them generously.
11. Return the baking sheet to the oven and broil on high for 2-3 minutes, watching closely until the glaze bubbles and the edges of the fish are lightly golden.
12. Transfer the fillets to serving plates and garnish with lemon slices and extra parsley if desired.

Remarkably flaky and moist, the mahi mahi absorbs the tangy, buttery glaze, creating a tender texture that pairs beautifully with roasted vegetables or a simple quinoa salad. For a creative twist, serve it over a bed of wilted spinach or with a side of garlic mashed potatoes to soak up the extra sauce.

Spicy Oven-Roasted Mahi Tacos

Now, let’s make a simple yet flavorful taco that’s perfect for a quick weeknight dinner or a casual gathering. These Spicy Oven-Roasted Mahi Tacos combine tender fish with a zesty kick, all baked to perfection for minimal fuss and maximum taste. Follow along step-by-step, and you’ll have a delicious meal ready in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

– 1 lb mahi-mahi fillets, patted dry with paper towels
– 2 tbsp olive oil, or any neutral oil
– 1 tbsp chili powder
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper, adjust to taste for heat
– 1/2 tsp salt
– 8 small corn tortillas
– 1 cup shredded cabbage
– 1/2 cup diced red onion
– 1/4 cup chopped cilantro
– 1 lime, cut into wedges
– 1/2 cup sour cream, optional for topping

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. In a small bowl, combine the chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt to create a dry spice rub.
3. Place the mahi-mahi fillets on the prepared baking sheet and drizzle them evenly with the olive oil, using your hands to coat both sides lightly.
4. Sprinkle the spice rub over the fillets, pressing gently to adhere it to the fish for maximum flavor absorption.
5. Roast the fish in the preheated oven for 12-15 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F.
6. While the fish cooks, warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heat them in a dry skillet over medium heat for 20 seconds per side until pliable.
7. Remove the fish from the oven and let it rest for 2 minutes to allow the juices to redistribute, then use a fork to flake it into bite-sized pieces.
8. Assemble the tacos by placing a spoonful of flaked mahi-mahi onto each warmed tortilla.
9. Top each taco with shredded cabbage, diced red onion, and chopped cilantro for a fresh crunch.
10. Squeeze a lime wedge over each taco just before serving to brighten the flavors, and add a dollop of sour cream if desired for creaminess.
Ready to enjoy, these tacos feature a tender, flaky texture from the oven-roasted mahi-mahi, balanced by the spicy kick of the seasoning and the crisp freshness of the toppings. For a creative twist, serve them with a side of black beans or avocado slices to round out the meal.

Miso Glazed Mahi Mahi Fillets

Just imagine a restaurant-quality fish dinner that’s surprisingly simple to make at home. This miso-glazed mahi mahi delivers savory-sweet flavor with minimal fuss, perfect for a quick weeknight meal that feels special. Let’s walk through each step together to ensure success.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 4 mahi mahi fillets (about 6 oz each), patted dry
– ¼ cup white miso paste
– 2 tbsp honey
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 clove garlic, minced
– 1 tbsp neutral oil (like avocado or vegetable oil)
– 1 tbsp sesame seeds, for garnish
– 2 green onions, thinly sliced, for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, grated ginger, and minced garlic until smooth.
3. Pat the mahi mahi fillets completely dry with paper towels to ensure the glaze adheres well.
4. Brush both sides of each fillet lightly with the neutral oil and place them on the prepared baking sheet.
5. Spoon half of the miso mixture evenly over the top of each fillet, reserving the rest for later.
6. Bake the fillets in the preheated oven for 8–10 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
7. While the fish bakes, heat the remaining miso mixture in a small saucepan over low heat for 2–3 minutes, stirring constantly, until slightly thickened.
8. Remove the fish from the oven and brush with the warmed glaze from the saucepan.
9. Sprinkle the fillets with sesame seeds and sliced green onions before serving.

What you’ll love is the caramelized, glossy coating that contrasts with the tender, flaky fish inside. For a complete meal, serve it over steamed jasmine rice with a side of sautéed bok choy, letting the extra glaze drizzle over everything.

Mahi Mahi with Pineapple Salsa Bake

Mahi mahi, a firm and mild white fish, pairs beautifully with the tropical sweetness of pineapple salsa in this easy baked dish that’s perfect for a quick weeknight dinner or a casual weekend meal. Making this recipe is straightforward—just layer the ingredients and let the oven do the work, resulting in a flavorful, healthy meal with minimal cleanup.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 4 mahi mahi fillets (about 6 oz each, thawed if frozen)
– 1 cup diced fresh pineapple (or canned pineapple chunks, drained)
– 1/2 cup diced red bell pepper
– 1/4 cup finely chopped red onion
– 1 jalapeño, seeded and minced (adjust amount for less heat)
– 2 tbsp fresh lime juice (about 1 lime)
– 2 tbsp chopped fresh cilantro (or parsley for a milder flavor)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Pat the mahi mahi fillets dry with paper towels to ensure even cooking and place them in the prepared baking dish in a single layer.
3. In a medium bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño, lime juice, and cilantro to make the salsa.
4. Spoon the pineapple salsa evenly over the top of each mahi mahi fillet, covering them completely.
5. In a small bowl, whisk together the olive oil, chili powder, cumin, salt, and black pepper until well blended.
6. Drizzle the spice mixture evenly over the salsa-topped fillets, using a brush or spoon to coat them lightly.
7. Bake the dish 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 (63°C).
8. Remove the baking dish from the oven and let it rest for 3–5 minutes before serving to allow the flavors to meld.

Perfectly baked, the mahi mahi remains moist and tender, while the pineapple salsa caramelizes slightly for a sweet and tangy contrast. Serve it over a bed of cilantro-lime rice or with grilled vegetables for a complete meal that’s both vibrant and satisfying.

Panko-Crusted Baked Mahi Mahi

Perfect for a quick, healthy weeknight dinner, this Panko-Crusted Baked Mahi Mahi delivers a crispy, golden exterior and tender, flaky fish inside with minimal effort. By baking instead of frying, you get that satisfying crunch without the mess or extra oil, making it an approachable dish even for seafood beginners. Let’s walk through each simple step to ensure success.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

– 4 mahi mahi fillets (about 6 oz each), patted dry
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 large eggs
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– Cooking spray or extra oil for baking sheet

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper, lightly spraying it with cooking spray to prevent sticking.
2. In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper, mixing thoroughly for even seasoning.
3. Place the all-purpose flour in a separate shallow bowl.
4. In a third shallow bowl, whisk the 2 large eggs until smooth and frothy.
5. Dredge each mahi mahi fillet first in the flour, shaking off any excess to create a thin, even coating that helps the egg adhere.
6. Dip the floured fillet into the whisked eggs, ensuring it’s fully coated on all sides.
7. Press the egg-coated fillet into the panko mixture, gently patting to form a thick, even crust that covers the entire surface.
8. Place the crusted fillets on the prepared baking sheet, spacing them about 1 inch apart to allow for proper air circulation and even browning.
9. Drizzle the 2 tbsp olive oil evenly over the top of each fillet to help the panko crisp up in the oven.
10. Bake at 425°F for 12-15 minutes, until the crust is golden brown and the internal temperature of the fish reaches 145°F when checked with a meat thermometer.
11. Remove from the oven and let the fillets rest on the baking sheet for 2-3 minutes to set the crust before serving.

The result is a delightful contrast of textures: a shatteringly crisp panko crust gives way to moist, mild-flavored mahi mahi that flakes easily with a fork. Serve it alongside a bright lemon wedge for a zesty squeeze or over a bed of quinoa and steamed vegetables for a complete, wholesome meal that feels indulgent yet light.

Mediterranean-Style Baked Mahi Mahi

Savor the bright, sunny flavors of the Mediterranean with this simple baked fish dish that comes together with minimal fuss for a healthy weeknight dinner. This recipe transforms mild mahi mahi into a vibrant meal using a quick herb and lemon topping, requiring just a handful of pantry staples to create a restaurant-worthy result right at home.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

– 4 (6-ounce) mahi mahi fillets, patted dry with paper towels
– 1/4 cup extra virgin olive oil, or any neutral oil
– 3 tbsp fresh lemon juice, from about 1 large lemon
– 4 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp smoked paprika, adjust to taste
– 1/4 tsp red pepper flakes, optional for heat
– Salt and freshly ground black pepper, for seasoning
– 1 lemon, thinly sliced for garnish
– 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
2. Pat the mahi mahi fillets completely dry with paper towels to ensure a good sear and prevent steaming.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, and red pepper flakes (if using) until well combined.
4. Place the dried fillets on the prepared baking sheet and season both sides generously with salt and black pepper.
5. Spoon the prepared herb and oil mixture evenly over the top of each fillet, using the back of the spoon to spread it to the edges.
6. Arrange the thin lemon slices on top of the fillets, which will infuse the fish with citrus flavor as it bakes.
7. Bake 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 (63°C).
8. Remove the baking sheet from the oven and let the fish rest for 3 minutes; this allows the juices to redistribute for a moister texture.
9. Transfer the baked fillets to serving plates, garnish with the chopped fresh parsley, and serve immediately.

Zesty and perfectly flaky, this mahi mahi boasts a tender interior with a fragrant, slightly crisp herb crust from the baked topping. The bright lemon and garlic notes pair beautifully with the fish’s mild sweetness, making it versatile enough to serve over a bed of quinoa for a light meal or alongside roasted vegetables for a more substantial dinner.

Oven-Baked Mahi Mahi with Tomato Basil

Perfect for a quick yet impressive weeknight dinner, this oven-baked mahi mahi with tomato basil is a simple, flavorful dish that comes together with minimal fuss. Let’s walk through each step methodically to ensure success, even if you’re new to cooking fish.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

– 4 mahi mahi fillets (about 6 oz each), patted dry
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt
– ½ tsp black pepper
– 2 cups cherry tomatoes, halved
– ¼ cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 lemon, sliced into rounds
– 1 tbsp balsamic vinegar (optional, for extra tang)

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Place the mahi mahi fillets on the prepared baking sheet, ensuring they are spaced apart to allow even cooking.
3. Drizzle 1 tablespoon of olive oil evenly over the fillets, then sprinkle with salt and black pepper, rubbing gently to coat both sides.
4. In a medium bowl, combine the halved cherry tomatoes, chopped basil, minced garlic, and remaining 1 tablespoon of olive oil, tossing until well mixed.
5. Spoon the tomato-basil mixture around and over the mahi mahi fillets on the baking sheet, distributing it evenly.
6. Arrange the lemon slices on top of the fillets to infuse citrus flavor during baking.
7. Bake in the preheated oven for 12–15 minutes, or until the mahi mahi flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
8. Remove the baking sheet from the oven and drizzle with balsamic vinegar if using, then let it rest for 2–3 minutes before serving.
9. Garnish with any remaining fresh basil for a pop of color and aroma.

Gently flaky and moist, the mahi mahi pairs beautifully with the burst cherry tomatoes and aromatic basil. Serve it over a bed of quinoa or with crusty bread to soak up the savory juices, making it a versatile centerpiece for any meal.

Honey Lime Mahi Mahi in Foil Packets

A perfectly flaky, sweet-and-tangy fish dinner is easier than you think with this foolproof foil-packet method. All you need are a few simple ingredients and about 30 minutes to create a restaurant-quality meal right on your sheet pan. This technique locks in moisture and flavor, making cleanup a breeze.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

– 4 (6-ounce) mahi mahi fillets, patted dry with paper towels
– 1/4 cup honey
– 1/4 cup fresh lime juice (from about 2 limes)
– 2 tablespoons olive oil, or any neutral oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 large sheets of heavy-duty aluminum foil (about 12×18 inches each)
– Fresh cilantro, chopped, for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C) and position a rack in the center.
2. In a small bowl, whisk together the honey, fresh lime juice, olive oil, minced garlic, smoked paprika, salt, and black pepper until fully combined. Tip: For easier mixing, microwave the honey for 10 seconds first.
3. Lay one sheet of heavy-duty aluminum foil flat on your work surface and place one mahi mahi fillet in the center.
4. Spoon approximately 2 tablespoons of the honey-lime marinade directly over the top of the fillet, ensuring it coats the surface evenly.
5. Fold the sides of the foil up and over the fish, then crimp the edges tightly to create a sealed packet. Repeat steps 3-5 with the remaining fillets and foil sheets.
6. Arrange all four sealed foil packets in a single layer on a large, rimmed baking sheet.
7. Place the baking sheet in the preheated oven and bake for 12-15 minutes. Tip: The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
8. Carefully open one packet (watch for steam) to check for doneness. If needed, reseal and return to the oven for 2-3 more minutes.
9. Once cooked, let the packets rest unopened on the baking sheet for 3 minutes. Tip: This allows the juices to redistribute, keeping the fish moist.
10. Open the packets, transfer the fish to plates, and spoon any accumulated juices from the foil over the top.
11. Garnish with freshly chopped cilantro, if desired.

Out of the packet, the mahi mahi will be incredibly tender and flaky, infused with a bright, caramelized glaze from the honey and lime. Serve it directly over a bed of cilantro-lime rice to soak up the delicious sauce, or alongside grilled asparagus for a complete, vibrant weeknight meal.

Coconut Curry Baked Mahi Mahi

Meticulously balancing sweet coconut and aromatic curry, this baked mahi mahi recipe transforms simple ingredients into a restaurant-worthy meal with minimal effort. Let’s walk through each step together to ensure your fish turns out flaky and flavorful every time.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 4 mahi mahi fillets (about 6 oz each), patted dry
– 1 cup canned coconut milk (full-fat for creamier sauce)
– 2 tbsp red curry paste (adjust for spice preference)
– 1 tbsp olive oil (or any neutral oil)
– 1 tbsp fresh lime juice (bottled works in a pinch)
– 1 tsp honey (or maple syrup for vegan option)
– 1/2 tsp salt
– Fresh cilantro for garnish (optional)

Instructions

1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with olive oil.
2. In a medium bowl, whisk together coconut milk, red curry paste, lime juice, honey, and salt until fully combined.
3. Arrange mahi mahi fillets in the prepared baking dish in a single layer, ensuring they don’t overlap.
4. Pour the coconut curry mixture evenly over the fillets, coating each piece completely.
5. Bake uncovered for 18-20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
6. Carefully remove the baking dish from the oven using oven mitts, as the sauce will be hot and bubbly.
7. Let the fish rest for 3 minutes to allow the flavors to settle and the sauce to thicken slightly.
8. Garnish with fresh cilantro if desired before serving immediately.

Here, the mahi mahi emerges tender and moist, infused with a velvety curry sauce that’s subtly sweet from the coconut. For a vibrant presentation, serve it over jasmine rice to soak up the aromatic sauce, or alongside roasted vegetables for a complete, colorful plate.

Oven-Baked Mahi Mahi with Garlic Parmesan

Venturing into seafood doesn’t have to be intimidating, and this Oven-Baked Mahi Mahi with Garlic Parmesan is the perfect gateway dish. It’s a simple, hands-off recipe that yields a flaky, flavorful fish with a savory, golden crust, making it ideal for a quick yet impressive weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

– 4 (6-ounce) mahi mahi fillets, about 1-inch thick
– 2 tablespoons olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/4 cup mayonnaise
– 1 tablespoon lemon juice
– 1/2 teaspoon paprika
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt (adjust based on your Parmesan’s saltiness)
– Fresh parsley, chopped (for garnish, optional)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. Pat the mahi mahi fillets completely dry with paper towels to ensure the topping adheres well and the fish cooks evenly.
3. Place the dried fillets on the prepared baking sheet, spacing them about an inch apart.
4. In a small bowl, combine the mayonnaise, minced garlic, grated Parmesan cheese, lemon juice, paprika, black pepper, and salt until a uniform paste forms.
5. Evenly spread the garlic-Parmesan mixture over the top of each mahi mahi fillet, covering the surface completely.
6. Drizzle the olive oil lightly over the coated fillets to help the topping brown and crisp in the oven.
7. Bake the fish in the preheated oven for 12-15 minutes. The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C), and the topping should be golden brown.
8. Remove the baking sheet from the oven and let the fish rest for 2-3 minutes before serving to allow the juices to redistribute.
9. Garnish with chopped fresh parsley if desired.
The result is a beautifully flaky fish with a rich, savory crust that’s slightly crisp from the Parmesan. The garlic infuses every bite without being overpowering, making it a versatile main that pairs wonderfully with roasted vegetables, a light salad, or over a bed of rice pilaf.

Asian-Inspired Soy Ginger Mahi Mahi

A flavorful journey awaits with this Asian-inspired mahi mahi, where a simple marinade transforms the mild fish into a savory, restaurant-worthy dish that’s surprisingly easy to make at home. By following a few key steps, you’ll achieve a perfectly cooked fillet with a glossy, aromatic glaze that pairs beautifully with rice or vegetables. Let’s walk through the process together, ensuring each detail is clear for a successful outcome.

Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 2 mahi mahi fillets (about 6 oz each), patted dry with paper towels
– 1/4 cup soy sauce (or tamari for a gluten-free option)
– 2 tbsp honey (adjust to taste for sweetness)
– 1 tbsp grated fresh ginger (use a microplane for best results)
– 2 cloves garlic, minced finely
– 1 tbsp rice vinegar (or substitute with lime juice for acidity)
– 1 tbsp vegetable oil (or any neutral oil like canola)
– 1 tsp sesame oil (for a nutty aroma)
– 1/4 tsp red pepper flakes (optional, for a hint of heat)
– 2 green onions, thinly sliced (for garnish)
– 1 tbsp sesame seeds (for garnish)

Instructions

1. In a medium bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar, and red pepper flakes until the honey is fully dissolved.
2. Place the patted-dry mahi mahi fillets in a shallow dish and pour the marinade over them, ensuring they are fully coated. Tip: Let the fish marinate for at least 10 minutes at room temperature to enhance flavor absorption without overcooking later.
3. Heat the vegetable oil and sesame oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
4. Remove the fillets from the marinade, letting excess drip off, and reserve the leftover marinade in the bowl. Place the fillets in the skillet skin-side down if they have skin.
5. Cook the fillets for 4 minutes without moving them to develop a golden-brown crust. Tip: Use a spatula to gently press down on the fillets to ensure even contact with the pan.
6. Carefully flip the fillets using a spatula and cook for an additional 3–4 minutes until the internal temperature reaches 145°F when checked with an instant-read thermometer. Tip: The fish should flake easily with a fork when done; avoid overcooking to keep it moist.
7. Transfer the cooked fillets to a plate and tent loosely with aluminum foil to keep warm.
8. Pour the reserved marinade into the same skillet and bring to a simmer over medium heat, stirring constantly, for 2–3 minutes until it thickens slightly into a glaze.
9. Drizzle the warm glaze over the mahi mahi fillets, then garnish with sliced green onions and sesame seeds.

Zesty and tender, this mahi mahi boasts a caramelized exterior with a juicy interior, infused with the savory depth of soy and the bright kick of ginger. Serve it over a bed of steamed jasmine rice to soak up the extra glaze, or alongside crisp stir-fried vegetables for a complete meal that’s both elegant and approachable.

Lemon Dill Baked Mahi Mahi

Just imagine a bright, flaky fish fillet infused with zesty lemon and fresh dill—this Lemon Dill Baked Mahi Mahi is a simple yet elegant weeknight dinner that comes together with minimal effort. By baking the fish, you’ll achieve a moist, tender texture without any fuss, making it perfect for both beginners and busy cooks. Follow these methodical steps to create a dish that’s as delightful to eat as it is easy to prepare.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

– 4 mahi mahi fillets (about 6 oz each), patted dry with paper towels
– 2 tbsp olive oil (or any neutral oil)
– 2 lemons, one juiced (about ¼ cup) and one thinly sliced
– 2 tbsp fresh dill, chopped (or 2 tsp dried dill, adjust to taste)
– 2 cloves garlic, minced
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. In a small bowl, whisk together the olive oil, lemon juice, chopped dill, minced garlic, salt, and black pepper until well combined to create a marinade.
3. Place the mahi mahi fillets on the prepared baking sheet, spacing them evenly apart to allow for even cooking.
4. Brush or spoon the marinade evenly over both sides of each fillet, coating them thoroughly for maximum flavor infusion.
5. Arrange the thin lemon slices on top of the fillets, which will add moisture and a decorative touch as they bake.
6. Bake the fish in the preheated oven for 12–15 minutes, or until the internal temperature reaches 145°F (63°C) and the flesh flakes easily with a fork—avoid overcooking to keep it tender.
7. Remove the baking sheet from the oven and let the fish rest for 3–5 minutes before serving to allow the juices to redistribute.
Kindly savor the flaky, moist texture of this mahi mahi, where the bright lemon and aromatic dill create a refreshing, herbaceous flavor that pairs beautifully with a side of roasted vegetables or a light salad. For a creative twist, serve it over a bed of quinoa or with a dollop of tangy yogurt sauce to enhance the Mediterranean vibe.

Conclusion

Deliciously easy, these 33 oven-baked mahi mahi recipes prove that a healthy, flavorful dinner is just a bake away. We hope you found a new favorite to try this week! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help a fellow home cook.