Here is my go-to baked mahi mahi recipe, with a simple seasoning blend, fresh lemon, and herbs that let the fish’s natural flavors shine through.
This mahi mahi has become our favorite weeknight fish dinner. I make it at least twice a month because it’s quick and my whole family loves it. Plus, it makes me feel like we’re having dinner at a beachside restaurant, even on regular Monday nights!
Why You’ll Love This Baked Mahi Mahi
- Quick weeknight dinner – Ready in just 35-40 minutes, this fish dish is perfect for those busy evenings when you want something good but don’t have hours to spend in the kitchen.
- Simple ingredients – With just a handful of basic ingredients you probably already have in your pantry, you can create a delicious seafood dinner.
- Foolproof preparation – Even if you’re new to cooking fish, this recipe is hard to mess up – just layer your ingredients and pop it in the oven.
- Light and healthy – Mahi mahi is a lean protein that’s packed with nutrients, making this a healthy choice for anyone watching their diet.
What Kind of Mahi Mahi Should I Use?
Fresh mahi mahi is ideal for this recipe, but good-quality frozen fillets will work just as well since most “fresh” mahi mahi at grocery stores has actually been previously frozen. Look for fillets that are firm and pinkish-white in color – avoid any that appear brown or have dark spots. For the best results, choose fillets that are about 1-inch thick, as these will cook evenly and stay moist during baking. If you’re buying frozen mahi mahi, make sure to thaw it completely in the refrigerator overnight and pat it dry with paper towels before cooking to remove any excess moisture.
Options for Substitutions
This simple baked fish recipe works well with several substitutions if needed:
- Mahi mahi: Can’t find mahi mahi? No worries! This recipe works great with other firm white fish like cod, halibut, or grouper. Just adjust cooking time – thinner fillets will cook faster.
- Mayo: Mayo creates a nice moist coating, but Greek yogurt is a lighter option that works well too. You could also use half mayo and half Greek yogurt for a lighter version that still keeps the creamy texture.
- Lemon juice: Fresh is best, but bottled lemon juice works in a pinch. You can also use lime juice for a different citrus kick.
- White onion: Yellow onion, shallots, or even green onions can step in for white onion. If using green onions, use about 2-3 tablespoons finely chopped.
- Breadcrumbs: Regular, panko, or gluten-free breadcrumbs all work here. You can even crush up crackers or corn flakes for a different crunch. For a low-carb option, try crushed pork rinds or almond meal.
- Garlic salt: Out of garlic salt? Mix regular salt with a bit of garlic powder – about 1/8 teaspoon of each will do the trick.
Watch Out for These Mistakes While Baking
The biggest challenge when cooking mahi mahi is avoiding overcooking, which can turn this naturally moist fish dry and rubbery – the fish is done when it flakes easily with a fork and reaches an internal temperature of 137°F (it will continue cooking slightly after removing from the oven).
A common mistake is not patting the fish dry before adding the mayo mixture, which can prevent the topping from sticking properly and result in a watery sauce – take an extra minute to thoroughly dry the fillets with paper towels.
For the crispiest topping, avoid pressing the breadcrumbs too firmly into the mayo mixture, as this can create a dense, heavy crust instead of a light, crispy one – simply sprinkle them evenly over the top and let them naturally adhere.
To prevent the fish from sticking to the pan, make sure to lightly grease your baking dish, and consider placing the fillets on a bed of lemon slices for extra flavor and easy removal.
What to Serve With Mahi Mahi?
This mild, flaky fish pairs perfectly with light and fresh sides that won’t overpower its delicate flavor. Rice pilaf or coconut rice makes an excellent base, soaking up any extra sauce from the fish. For veggies, I love serving it with roasted asparagus, steamed broccoli, or a simple mixed green salad with citrus dressing – the hint of lemon really ties everything together. If you’re looking to add some tropical flair to match mahi mahi’s island vibes, try a fresh mango salsa or grilled pineapple on the side, which adds a nice sweet contrast to the savory fish.
Storage Instructions
Keep Fresh: Once your mahi mahi has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. The mayo-based topping might make the breadcrumbs a bit softer over time, but the fish will still taste great!
Prep Ahead: If you want to get ahead on dinner prep, you can mix the mayo topping up to a day in advance and keep it in the fridge. Just wait to add the breadcrumbs and bake the fish until you’re ready to serve – this way everything stays nice and crispy.
Warm Up: To enjoy your leftover mahi mahi, gently warm it in the oven at 275°F for about 10-15 minutes. I’d skip the microwave since it can make the fish rubbery and the topping soggy. A quick tip: place a piece of foil over the top to prevent the breadcrumbs from burning while reheating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25 minutes |
| Total Time | 35-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 150-160 g
- Fat: 190-210 g
- Carbohydrates: 80-90 g
Ingredients
- 4 mahi mahi fillets (2 lbs)
- Juice of 1 lemon
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 cup mayo
- 1/4 cup white onion, finely diced
- Breadcrumbs
Step 1: Prepare the Fish and Baking Dish
Preheat your oven to 425°F (220°C).
While the oven is heating up, rinse the fish thoroughly under cold water and pat it dry with paper towels.
Place the fish in a baking dish that is large enough to fit it comfortably without overlapping.
Step 2: Season the Fish
Squeeze fresh lemon juice generously over the fish to add brightness and flavor.
Then, sprinkle the fish evenly with garlic salt and pepper to taste.
This will enhance the natural flavors of the fish.
Step 3: Add Toppings
In a small bowl, mix together mayonnaise and chopped onions until well combined.
Spread this mixture evenly over the top of the fish, ensuring it is fully coated.
This will create a creamy and flavorful topping that bakes into the fish.
Step 4: Top with Breadcrumbs and Bake
Sprinkle breadcrumbs evenly over the mayonnaise and onion mixture on the fish.
Place the baking dish in the preheated oven and bake at 425°F for 25 minutes.
The fish should be cooked through, the topping golden brown, and the breadcrumbs crispy when it is done.
Step 5: Serve
Once baked, carefully remove the baking dish from the oven, as it will be hot.
Allow the fish to cool for a few minutes before serving.
Enjoy your delicious and easy-to-make baked fish with your choice of sides!