33 Delicious Mahi Mahi Recipes for Flavorful Dinners

You’re in for a treat! Mahi mahi is one of the most versatile and delicious fish out there—perfect for quick weeknight dinners, healthy meals, or impressive weekend feasts. Whether you’re grilling, baking, or pan-searing, we’ve gathered 33 mouthwatering recipes that promise big flavor and easy prep. Ready to dive in? Let’s explore these tasty ideas and get cooking!

Grilled Mahi Mahi with Lemon Butter Sauce

Usually when you think of grilling, burgers and steaks come to mind, but grilled mahi mahi is a total game-changer. You get that beautiful smoky flavor paired with a bright, buttery sauce that makes it feel fancy but totally approachable. It’s perfect for when you want something light yet satisfying that comes together in no time.

Ingredients

• 2 mahi mahi fillets (about 6 ounces each)
• 2 tablespoons of olive oil
• Salt and freshly ground black pepper
• 4 tablespoons of unsalted butter
• 2 cloves of garlic, minced
• Juice of 1 lemon
• A splash of white wine (about 2 tablespoons)
• A couple of tablespoons of chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
2. Pat the mahi mahi fillets dry with paper towels—this helps them get a nice sear instead of steaming.
3. Brush both sides of the fillets with olive oil and season generously with salt and pepper.
4. Place the fillets on the grill and cook for 4-5 minutes until you see grill marks and the edges start to turn opaque.
5. Carefully flip the fillets using a spatula and grill for another 3-4 minutes until the fish flakes easily with a fork.
6. While the fish cooks, melt the butter in a small saucepan over medium heat.
7. Add the minced garlic and cook for 1 minute until fragrant but not browned.
8. Pour in the lemon juice and white wine, then let it simmer for 2-3 minutes until slightly reduced.
9. Stir in the chopped parsley and remove the sauce from the heat.
10. Transfer the grilled mahi mahi to plates and drizzle generously with the lemon butter sauce.

Nothing beats the flaky, tender texture of this mahi mahi paired with that zesty, garlicky sauce. Next time, try serving it over a bed of quinoa with roasted asparagus for a complete meal that feels restaurant-worthy but is totally doable on a busy weeknight.

Baked Mahi Mahi with Garlic and Herbs

Wondering what to make for dinner tonight that feels fancy but is actually super simple? This baked mahi mahi comes together with minimal effort and maximum flavor. You’ll love how the garlic and herbs create a delicious crust while keeping the fish moist and tender.

Ingredients

– 2 mahi mahi fillets (about 6 ounces each)
– 3 cloves of garlic, minced
– A couple tablespoons of olive oil
– A good squeeze of fresh lemon juice (about 1 tablespoon)
– A handful of fresh parsley, chopped
– A sprinkle of dried oregano (about 1 teaspoon)
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. Pat the mahi mahi fillets completely dry with paper towels—this helps them get a nice sear instead of steaming.
3. In a small bowl, mix together the minced garlic, olive oil, lemon juice, chopped parsley, dried oregano, salt, and black pepper.
4. Rub the garlic-herb mixture evenly over both sides of each mahi mahi fillet.
5. Place the coated fillets in the prepared baking dish, making sure they aren’t touching.
6. Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork—check at 12 minutes to avoid overcooking.
7. Let the fish rest for 2–3 minutes before serving to allow the juices to redistribute.

Zesty and flaky, this mahi mahi has a beautiful garlic-herb crust that pairs perfectly with the mild, buttery fish. Serve it over a bed of quinoa with roasted asparagus, or flake it into tacos with a crunchy slaw for a fun twist.

Coconut Crusted Mahi Mahi Tacos

Just when you thought fish tacos couldn’t get any better, these coconut-crusted mahi mahi versions come along and completely change the game. They’re the perfect mix of tropical vibes and taco Tuesday excitement that’ll make your regular rotation feel fresh again. You’re going to love how the crispy coconut plays against the flaky fish and all those bright toppings.

Ingredients

– 1 lb mahi mahi fillets
– 1 cup shredded coconut
– ½ cup panko breadcrumbs
– 2 eggs
– ½ cup all-purpose flour
– A couple of limes
– A handful of fresh cilantro
– 1 cup shredded purple cabbage
– ½ cup sour cream
– A splash of vegetable oil
– 8 small corn tortillas
– A pinch of salt and pepper

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—this helps the coating stick better.
3. Cut the mahi mahi into 1-inch wide strips that’ll fit perfectly in your tacos.
4. Whisk the 2 eggs in a shallow bowl until they’re fully combined.
5. Place the ½ cup flour in another shallow bowl and season it with a good pinch of salt and pepper.
6. Mix the 1 cup shredded coconut and ½ cup panko breadcrumbs together in a third bowl.
7. Dip each mahi mahi strip first in the flour, shaking off any excess.
8. Next, dip the floured strip into the egg mixture, letting the extra drip off.
9. Finally, press the strip into the coconut-panko mixture, making sure it’s fully coated on all sides.
10. Arrange the coated fish strips on your prepared baking sheet in a single layer.
11. Lightly spray or drizzle the strips with vegetable oil—this helps them get extra crispy.
12. Bake for 12-15 minutes until the coating is golden brown and the fish flakes easily with a fork.
13. While the fish bakes, warm your 8 corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
14. Chop the fresh cilantro and slice the limes into wedges for serving.
15. Build your tacos by placing 2-3 coconut-crusted mahi mahi strips in each warm tortilla.
16. Top each taco with shredded purple cabbage, a dollop of sour cream, and fresh cilantro.
17. Squeeze fresh lime juice over everything right before serving for that bright, zesty finish.

Every bite gives you that satisfying crunch from the coconut coating followed by the tender, flaky fish inside. The cool sour cream and crisp cabbage balance everything out beautifully against the tropical coconut flavor. Try serving these with mango salsa or avocado slices for an extra layer of freshness that takes them to the next level.

Blackened Mahi Mahi with Pineapple Salsa

Keeping dinner exciting doesn’t have to be complicated, and this blackened mahi mahi with pineapple salsa is proof. You get that perfect spicy crust on the fish, balanced by the sweet, fresh salsa—it’s a total crowd-pleaser. Let’s get cooking!

Ingredients

For the mahi mahi:
– 2 mahi mahi fillets (about 6 ounces each)
– 2 tablespoons of olive oil
– 1 tablespoon of smoked paprika
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– ½ teaspoon of cayenne pepper (more if you like heat!)
– ½ teaspoon of dried thyme
– A good pinch of salt and black pepper

For the pineapple salsa:
– 1 cup of finely diced fresh pineapple
– ¼ cup of diced red onion
– ¼ cup of chopped fresh cilantro
– 1 jalapeño, seeds removed and finely diced
– A big squeeze of lime juice (about 2 tablespoons)
– A tiny pinch of salt

Instructions

1. Pat the mahi mahi fillets completely dry with paper towels—this helps the seasoning stick and gives you a better sear.
2. In a small bowl, mix the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper to make your blackening spice blend.
3. Rub the spice blend evenly over both sides of each mahi mahi fillet, pressing gently so it adheres.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the seasoned mahi mahi fillets in the hot skillet—they should sizzle immediately.
6. Cook the fillets for 4–5 minutes without moving them, until the underside is dark and crusty.
7. 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. While the fish cooks, combine the diced pineapple, red onion, cilantro, jalapeño, lime juice, and salt in a medium bowl to make the salsa.
9. Stir the salsa gently until everything is well mixed.
10. Remove the cooked mahi mahi from the skillet and let it rest for 2 minutes on a plate.
11. Top the rested fish generously with the pineapple salsa before serving.

Serve this right away to keep that crispy crust intact. The flaky, spicy mahi mahi pairs so well with the juicy, tangy salsa—it’s a texture dream. Try it over cilantro-lime rice or with a simple side of avocado slices for a full meal that feels fancy but comes together in no time.

Mahi Mahi Ceviche with Avocado

Brighten up your day with this refreshing mahi mahi ceviche that’s perfect for warm weather gatherings. You’ll love how the citrusy marinade “cooks” the fish while keeping everything light and zesty. It comes together in about 30 minutes but tastes like you spent hours in the kitchen.

Ingredients

– About a pound of fresh mahi mahi, cut into small cubes
– Juice from 4-5 limes (you’ll need about 3/4 cup total)
– A couple of ripe avocados
– Half of a red onion, thinly sliced
– One jalapeño, seeds removed and finely chopped
– A big handful of fresh cilantro, chopped
– A generous pinch of salt
– A splash of olive oil

Instructions

1. Cut 1 pound of fresh mahi mahi into 1/2-inch cubes using a sharp knife.
2. Place the fish cubes in a glass or ceramic bowl (metal can react with the citrus).
3. Squeeze 3/4 cup of fresh lime juice directly over the fish until all pieces are submerged.
4. Gently stir the fish to ensure every piece is coated in lime juice.
5. Cover the bowl with plastic wrap and refrigerate for exactly 25 minutes – the fish will turn opaque when ready.
6. While the fish marinates, thinly slice half of a red onion.
7. Finely chop one jalapeño after removing the seeds and white membranes for milder heat.
8. Chop a big handful of fresh cilantro leaves, avoiding the stems which can be bitter.
9. After 25 minutes, drain about half of the lime juice from the marinated fish.
10. Add the sliced red onion, chopped jalapeño, and chopped cilantro to the fish.
11. Dice two ripe avocados into chunks similar in size to the fish cubes.
12. Gently fold the avocado chunks into the ceviche mixture.
13. Season with a generous pinch of salt and a splash of olive oil.
14. Stir everything together gently to avoid mashing the avocado.
15. Serve immediately in chilled bowls or glasses. Nothing beats the creamy texture of avocado against the firm, citrus-cured mahi mahi. The jalapeño adds just enough heat to balance the bright lime, making it perfect scooped up with tortilla chips or served over crisp lettuce leaves for a light lunch.

Mahi Mahi Fish Tacos with Chipotle Sauce

Ever find yourself craving something fresh, flavorful, and ridiculously easy to whip up on a busy weeknight? These mahi mahi fish tacos are your new go-to. They come together in no time and that smoky chipotle sauce is absolutely addictive.

Ingredients

– 1 lb mahi mahi fillets
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 8 small corn tortillas
– 1 cup shredded purple cabbage
– 1/2 cup chopped cilantro
– 1/2 cup crumbled cotija cheese
– 1 lime, cut into wedges
– 1/2 cup mayonnaise
– 2 tbsp adobo sauce from canned chipotles
– 1 tbsp lime juice
– 1 tsp honey

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 – this helps them get nicely browned.
3. Rub the fillets evenly with olive oil on both sides.
4. Mix together chili powder, cumin, garlic powder, and salt in a small bowl.
5. Sprinkle the spice mixture evenly over both sides of the fish.
6. Place the seasoned fish on the prepared baking sheet.
7. Bake for 12-15 minutes until the fish flakes easily with a fork and reaches 145°F internally.
8. While the fish bakes, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
9. Make the chipotle sauce by whisking together mayonnaise, adobo sauce, lime juice, and honey in a small bowl.
10. Once the fish is done, use two forks to flake it into bite-sized pieces.
11. To assemble tacos, place a warm tortilla on your plate.
12. Add a generous pinch of shredded cabbage to each tortilla.
13. Top with flaked mahi mahi pieces.
14. Drizzle with chipotle sauce – don’t be shy with it!
15. Sprinkle with crumbled cotija cheese and fresh cilantro.
16. Serve immediately with lime wedges on the side for squeezing over the top.

What makes these tacos truly special is that perfect contrast between the flaky, mild fish and the smoky-spicy chipotle sauce. The cool crunch of purple cabbage balances everything beautifully. Try serving them with an ice-cold Mexican beer or margarita for the ultimate taco night experience.

Pan-Seared Mahi Mahi with Mango Salsa

Ready for a taste of the tropics without leaving your kitchen? This pan-seared mahi mahi with fresh mango salsa comes together in under 30 minutes. You’ll love how the sweet, zesty salsa balances the perfectly seared fish.

Ingredients

For the mahi mahi: a couple of 6-ounce mahi mahi fillets, a tablespoon of olive oil, a pinch of salt, and a pinch of black pepper. For the mango salsa: one ripe mango (diced), a quarter cup of finely chopped red onion, a couple of tablespoons of chopped fresh cilantro, one jalapeño (seeded and minced), the juice from one lime, and a pinch of salt.

Instructions

1. Pat the mahi mahi fillets completely dry with paper towels to ensure a good sear.
2. Season both sides of the fillets evenly with salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the mahi mahi fillets in the hot skillet and cook for 4–5 minutes without moving them to develop a golden-brown crust.
5. Carefully flip the fillets using a spatula and cook for another 3–4 minutes until the fish is opaque and flakes easily with a fork.
6. While the fish cooks, combine the diced mango, red onion, cilantro, minced jalapeño, lime juice, and salt in a medium bowl.
7. Stir the salsa gently until all ingredients are well mixed.
8. Remove the cooked mahi mahi from the skillet and let it rest for 2 minutes on a plate to redistribute juices.
9. Top each fillet generously with the mango salsa before serving.

Great texture contrast between the flaky, tender fish and the chunky, juicy salsa makes every bite exciting. The sweet mango and spicy jalapeño create a vibrant flavor that pairs beautifully with the mild mahi mahi. Try serving it over cilantro-lime rice or with crispy plantain chips for a complete tropical meal.

Lemon Herb Mahi Mahi over Quinoa

Tired of the same old dinner routine? You’re going to love this bright, flavorful dish that comes together in no time. Lemon herb mahi mahi over quinoa is your new go-to for a healthy meal that feels fancy but is totally doable on a busy weeknight.

Ingredients

– 2 mahi mahi fillets (about 6 ounces each)
– 1 cup quinoa
– 2 cups chicken broth
– 2 lemons
– 3 cloves garlic, minced
– A handful of fresh parsley, chopped
– A couple of sprigs of fresh thyme
– 2 tablespoons olive oil
– A pinch of salt
– A few cracks of black pepper

Instructions

1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove any bitterness.
2. Combine the rinsed quinoa and 2 cups of chicken broth in a medium saucepan over high heat.
3. Bring the quinoa and broth to a boil, then immediately reduce the heat to low and cover the pan.
4. Simmer the quinoa for 15 minutes until all the liquid is absorbed and the grains are tender.
5. While the quinoa cooks, pat 2 mahi mahi fillets completely dry with paper towels.
6. Season both sides of the fillets with a pinch of salt and a few cracks of black pepper.
7. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
8. Place the seasoned mahi mahi fillets in the hot skillet and cook for 4 minutes without moving them.
9. Flip the fillets carefully using a spatula and cook for another 3-4 minutes until the fish flakes easily with a fork.
10. Remove the cooked mahi mahi from the skillet and set aside on a plate.
11. Add 3 minced garlic cloves to the same skillet and cook for 30 seconds until fragrant.
12. Squeeze the juice from 2 lemons directly into the skillet, scraping up any browned bits from the bottom.
13. Stir in a handful of chopped fresh parsley and the leaves from a couple of thyme sprigs.
14. Fluff the cooked quinoa with a fork and divide it between two plates.
15. Place one mahi mahi fillet on top of each quinoa bed.
16. Drizzle the lemon herb sauce from the skillet over the fish and quinoa.
17. Garnish with additional fresh parsley and lemon wedges if desired.
Got that perfect flaky texture? The mahi mahi should be tender and moist, while the quinoa adds a nice nutty chew. That bright lemon herb sauce ties everything together beautifully – try serving it with some roasted asparagus for a complete meal that’ll impress anyone.

Mahi Mahi with Tomato Basil Cream Sauce

Ever find yourself craving something restaurant-worthy but don’t want the fuss? This mahi mahi dish is your answer. It’s surprisingly simple to make yet feels totally elegant, perfect for a weeknight dinner that impresses.

Ingredients

You’ll need:

• 2 mahi mahi fillets (about 6 ounces each)
• Salt and freshly ground black pepper
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1 cup of cherry tomatoes, halved
• 1/2 cup of heavy cream
• A big handful of fresh basil leaves, chopped
• A splash of lemon juice

Instructions

1. Pat the mahi mahi fillets completely dry with paper towels, then season both sides generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Place the mahi mahi fillets in the hot skillet and cook for 4 minutes without moving them to get a good sear.
4. Carefully flip the fillets and cook for another 3-4 minutes, until the fish is opaque and flakes easily with a fork.
5. Transfer the cooked fish to a clean plate and set it aside. Tip: Don’t wipe the skillet—those browned bits add great flavor to the sauce!
6. Reduce the heat to medium and add the minced garlic to the same skillet, cooking for 30 seconds until fragrant.
7. Add the halved cherry tomatoes and cook for 2-3 minutes, until they start to soften and release their juices.
8. Pour in the heavy cream, stirring to combine everything and scrape up any bits from the bottom of the pan.
9. Let the sauce simmer gently for 2 minutes, until it thickens slightly and coats the back of a spoon.
10. Stir in the chopped basil and a splash of lemon juice, then season the sauce with a pinch more salt and pepper. Tip: Adding the basil at the end keeps its fresh flavor bright.
11. Return the mahi mahi fillets to the skillet, spooning the sauce over the top to warm through for 1 minute. Tip: Be gentle when returning the fish to the pan to keep it from breaking apart.

Deliciously creamy and bright, this dish has a wonderful contrast between the flaky, mild fish and the rich, tangy sauce. Serve it over a bed of fluffy rice or with some crusty bread to soak up every last drop—it’s a meal that feels special without any stress.

Honey Lime Glazed Mahi Mahi

Ready for a restaurant-quality fish dinner that comes together in under 30 minutes? This honey lime glazed mahi mahi is your new weeknight hero—it’s sweet, tangy, and so easy you’ll make it on repeat. You’ll love how the simple glaze caramelizes into a gorgeous, sticky coating.

Ingredients

– 2 mahi mahi fillets (about 6 ounces each)
– 2 tablespoons of olive oil
– 3 tablespoons of honey
– Juice and zest from 1 lime
– 2 minced garlic cloves
– A pinch of salt
– A couple of cracks of black pepper
– A splash of soy sauce

Instructions

1. Pat the mahi mahi fillets completely dry with paper towels—this helps them sear nicely instead of steaming.
2. In a small bowl, whisk together the honey, lime juice, lime zest, minced garlic, soy sauce, salt, and pepper until smooth.
3. Heat the olive oil in a large nonstick skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the mahi mahi fillets in the hot skillet and cook for 4 minutes without moving them to develop a golden crust.
5. Flip the fillets carefully using a spatula and cook for another 3 minutes on the second side.
6. Pour the honey lime glaze over the fillets, tilting the pan to coat them evenly.
7. Continue cooking for 2–3 more minutes, spooning the glaze over the fish repeatedly until it thickens and clings to the fillets.
8. Check that the internal temperature of the thickest part of the fish reaches 145°F on an instant-read thermometer for perfect doneness.
9. Remove the skillet from the heat and let the fish rest for 2 minutes before serving to allow the juices to redistribute.

What you get is flaky, tender fish with a glossy, sweet-tart glaze that’s just sticky enough. Serve it over cilantro lime rice to soak up the extra sauce, or chop it into tacos with crunchy slaw for a fun twist.

Cajun Mahi Mahi with Corn Relish

Mmm, you know those meals that feel like a vacation on a plate? This Cajun mahi mahi with corn relish is exactly that—it’s bright, a little spicy, and perfect for when you want something special without a ton of fuss. You’re going to love how quickly it comes together.

Ingredients

For the mahi mahi:
– 2 mahi mahi fillets (about 6 ounces each)
– 2 teaspoons of Cajun seasoning
– 1 tablespoon of olive oil
– A pinch of salt

For the corn relish:
– 1 cup of corn kernels (fresh or frozen and thawed)
– 1/4 cup of finely diced red bell pepper
– 2 tablespoons of finely chopped red onion
– 1 tablespoon of chopped fresh cilantro
– A squeeze of fresh lime juice (about 1 tablespoon)
– A splash of olive oil (about 1 teaspoon)

Instructions

1. Pat the mahi mahi fillets dry with paper towels.
2. Rub both sides of each fillet with the Cajun seasoning and a pinch of salt.
3. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until it shimmers.
4. Place the seasoned mahi mahi fillets in the hot skillet.
5. Cook for 4 minutes without moving them to get a good sear.
6. Flip the fillets carefully using a spatula.
7. Cook for another 3–4 minutes until the fish is opaque and flakes easily with a fork.
8. Transfer the cooked mahi mahi to a plate.
9. In a medium bowl, combine 1 cup of corn kernels, 1/4 cup of diced red bell pepper, 2 tablespoons of chopped red onion, and 1 tablespoon of chopped cilantro.
10. Add a squeeze of fresh lime juice and a splash of olive oil to the corn mixture.
11. Stir everything together until well combined.
12. Spoon the corn relish over the mahi mahi fillets.

Deliciously flaky mahi mahi gets a kick from that Cajun seasoning, while the corn relish adds a sweet, crunchy contrast. Serve it over a bed of quinoa or with some warm tortillas for a fun twist—it’s a meal that’s as vibrant as it is satisfying.

Panko-Crusted Mahi Mahi with Sweet Chili Sauce

A perfectly crispy, flavorful fish dinner doesn’t have to be complicated. You’ll love how the crunchy panko coating on this mahi mahi gives way to tender, flaky fish, all topped with a sweet and slightly spicy sauce that ties everything together. It’s a restaurant-quality meal you can easily make at home on any busy weeknight.

Ingredients

– 2 mahi mahi fillets (about 6 ounces each)
– 1 cup of panko breadcrumbs
– 1/2 cup of all-purpose flour
– 2 large eggs
– 1/4 cup of sweet chili sauce
– 2 tablespoons of olive oil
– A pinch of salt
– A pinch of black pepper

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—this helps the coating stick better.
3. Season both sides of the fillets evenly with a pinch of salt and black pepper.
4. Place the flour in a shallow dish, beat the eggs in another dish, and put the panko breadcrumbs in a third dish.
5. Dredge each fillet first in the flour, shaking off any excess.
6. Dip the floured fillet into the beaten eggs, letting any extra drip off.
7. Press the fillet firmly into the panko breadcrumbs, coating both sides thoroughly for maximum crunch.
8. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
9. Carefully place the coated fillets in the hot skillet and cook for 2–3 minutes until the bottom is golden brown.
10. Flip the fillets and immediately transfer the skillet to the preheated oven.
11. Bake for 8–10 minutes, until the internal temperature reaches 145°F and the fish flakes easily with a fork.
12. Remove from the oven and drizzle the sweet chili sauce over the top just before serving.

Zesty and satisfying, the contrast between the crunchy panko crust and the soft, moist fish is pure texture heaven. That sweet chili glaze adds a pop of flavor that makes it feel special—try serving it over a bed of coconut rice with some steamed broccoli on the side for a complete meal that’ll have everyone asking for seconds.

Mahi Mahi with Mediterranean Sauce

Diving into a fresh, flavorful dinner doesn’t have to be complicated. This mahi mahi with Mediterranean sauce is your ticket to a restaurant-quality meal at home, packed with bright, herby flavors that’ll make you feel like you’re dining seaside. You’re going to love how simple it is to pull together on a busy weeknight.

Ingredients

– 2 mahi mahi fillets (about 6 ounces each)
– A couple of tablespoons of olive oil
– A generous pinch of salt
– A good crack of black pepper
– 1 medium tomato, diced
– A small handful of kalamata olives, pitted and chopped
– A couple of tablespoons of capers
– A splash of white wine (about 1/4 cup)
– A squeeze of lemon juice (about 1 tablespoon)
– A small bunch of fresh parsley, chopped

Instructions

1. Pat the mahi mahi fillets completely dry with paper towels.
2. Season both sides of the fillets evenly with salt and black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the mahi mahi fillets in the hot skillet, presentation side down.
5. Cook for 4-5 minutes until the bottom develops a golden-brown crust.
6. Flip the fillets carefully using a spatula.
7. Cook for another 3-4 minutes until the fish flakes easily with a fork.
8. Transfer the cooked mahi mahi to a plate and tent with foil to keep warm.
9. Add the remaining tablespoon of olive oil to the same skillet.
10. Add the diced tomato and cook for 2 minutes until slightly softened.
11. Stir in the chopped kalamata olives and capers.
12. Pour in the white wine and let it bubble for 1 minute to reduce slightly.
13. Remove the skillet from heat and stir in the lemon juice and chopped parsley.
14. Spoon the Mediterranean sauce over the plated mahi mahi.

Fresh from the skillet, this dish delivers flaky, tender fish beneath a vibrant, briny sauce. The kalamata olives and capers provide a salty punch that balances beautifully with the bright lemon and fresh parsley. Try serving it over a bed of couscous or with crusty bread to soak up every last bit of that delicious sauce.

Miso Glazed Mahi Mahi with Scallions

You know those nights when you want something fancy-feeling but don’t want to spend hours in the kitchen? Yeah, this miso glazed mahi mahi is your answer. It comes together so fast but tastes like something from a fancy restaurant.

Ingredients

– 2 mahi mahi fillets (about 6 oz each)
– 3 tablespoons white miso paste
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1 teaspoon grated fresh ginger
– 1 minced garlic clove
– A splash of rice vinegar
– A couple of sliced scallions
– 1 tablespoon olive oil

Instructions

1. Preheat your oven to 400°F.
2. Pat the mahi mahi fillets completely dry with paper towels.
3. Whisk together the miso paste, honey, soy sauce, ginger, garlic, and rice vinegar in a small bowl until smooth.
4. Heat the olive oil in an oven-safe skillet over medium-high heat until shimmering.
5. Place the mahi mahi fillets in the hot skillet skin-side down.
6. Sear for 2 minutes until the bottom develops a golden crust.
7. Flip the fillets carefully using a spatula.
8. Brush the miso glaze generously over the top and sides of each fillet.
9. Transfer the skillet to the preheated oven.
10. Bake for 8-10 minutes until the fish flakes easily with a fork.
11. Remove from oven and let rest for 2 minutes.
12. Sprinkle the sliced scallions over the top before serving.

Here’s why this works so well—the miso creates this incredible savory-sweet crust while keeping the mahi mahi incredibly moist inside. The scallions add that fresh crunch that cuts through the richness perfectly. Try serving it over coconut rice or with roasted broccoli for a complete meal that’ll make you feel like a kitchen pro.

Herb and Citrus Crusted Mahi Mahi

Now, if you’re looking for a fish dish that feels fancy but is actually super simple to pull off, you’ve got to try this herb and citrus crusted mahi mahi. It’s bright, fresh, and comes together in no time—perfect for a weeknight dinner that doesn’t skimp on flavor. You’ll love how the zesty crust keeps the fish moist and tender.

Ingredients

– 2 mahi mahi fillets (about 6 ounces each)
– A couple of tablespoons of olive oil
– The zest and juice from 1 lemon
– A small handful of fresh parsley, chopped
– A small handful of fresh dill, chopped
– 2 cloves of garlic, minced
– About a quarter cup of panko breadcrumbs
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet with a bit of olive oil.
2. Pat the mahi mahi fillets dry with paper towels to help the crust stick better.
3. In a small bowl, mix together the lemon zest, lemon juice, chopped parsley, chopped dill, minced garlic, panko breadcrumbs, salt, and black pepper until well combined.
4. Brush the top of each mahi mahi fillet evenly with olive oil.
5. Press the herb and breadcrumb mixture firmly onto the oiled side of each fillet, covering the surface completely.
6. Place the crusted fillets on the prepared baking sheet, crust-side up.
7. Bake for 12–15 minutes, or until the crust is golden brown and the fish flakes easily with a fork (check by inserting a fork into the thickest part—it should separate into clean flakes).
8. Remove from the oven and let the fish rest for 2–3 minutes before serving to allow the juices to redistribute.

Delightfully crispy on the outside and tender inside, this mahi mahi has a bright, citrusy kick from the lemon and a fresh herb aroma. Serve it over a bed of quinoa with steamed asparagus for a complete meal, or flake it into tacos with a creamy slaw for a fun twist.

Thai Red Curry Mahi Mahi with Vegetables

Haven’t you been craving something that feels both comforting and exciting? This Thai red curry mahi mahi is your answer—it’s packed with flavor but comes together in no time. You’ll love how the tender fish soaks up all that creamy, spicy sauce.

Ingredients

– A couple of mahi mahi fillets (about 1 pound total)
– A generous spoonful of Thai red curry paste
– A can (13.5 ounces) of coconut milk
– A splash of fish sauce
– A tablespoon of brown sugar
– A couple of cups of mixed veggies (like bell peppers and snap peas)
– A drizzle of vegetable oil
– A handful of fresh basil leaves

Instructions

1. Pat the mahi mahi fillets dry with paper towels and season both sides lightly with salt.
2. Heat a drizzle of vegetable oil in a large skillet over medium-high heat until it shimmers.
3. Place the mahi mahi fillets in the skillet and cook for 3–4 minutes per side, until golden and flaky.
4. Remove the fish from the skillet and set it aside on a plate.
5. In the same skillet, add the Thai red curry paste and cook for 1 minute, stirring constantly to release its aroma.
6. Pour in the can of coconut milk, stirring to combine it with the curry paste.
7. Add a splash of fish sauce and the tablespoon of brown sugar, stirring until the sugar dissolves.
8. Tip: Simmer the sauce for 5 minutes to let the flavors meld—you’ll see it thicken slightly.
9. Toss in the mixed veggies and cook for 3–4 minutes, until they’re tender but still crisp.
10. Tip: Don’t overcrowd the skillet; cook veggies in batches if needed for even cooking.
11. Return the mahi mahi fillets to the skillet, spooning the sauce over them.
12. Cook for another 2 minutes to warm the fish through.
13. Tip: Stir in the fresh basil leaves right at the end for a burst of freshness.
14. Remove the skillet from the heat.

Get ready for a dish that’s creamy with a subtle kick from the curry, and the mahi mahi stays wonderfully flaky. Serve it over jasmine rice to soak up every bit of sauce, or try it with zucchini noodles for a low-carb twist—it’s a weeknight hero you’ll make again and again.

Conclusion

Kickstart your dinner inspiration with these 33 mahi mahi recipes! From simple grilled fillets to creative tacos and flavorful curries, there’s something for every taste and skill level. We hope you find new favorites to add to your rotation. Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!