Today’s Baked Mahi Mahi Recipe is a succulent gourmet dinner you can pull off in 30 minutes. Fresh and succulent Mahi Mahi fish baked and served with a bright cherry dill caper salsa for an extra burst of flavor! You’ll find everything you need here to make this recipe in a breeze.
We love Mahi Mahi fish and this is just one of the ways to enjoy it–baked. You can try Grilled Mahi Mahi which is a fool proof recipe for grilled fish! Another hit is the Mahi Mahi Tacos, weeknight dinner in minutes, served with the best Fish Taco Slaw. Fish Fingers are also perfect with this filet.
Baked mahi mahi is one of the easiest ways to cook this firm, mildly sweet fish without drying it out. When done correctly, it comes out flaky, juicy, and lightly caramelized on the edges, never rubbery.
Mahi mahi (also called dolphin fish or dorado) is popular across tropical and coastal cuisines, especially in places like Hawaii, Mexico, and the Caribbean. While it’s often grilled or blackened, baking is one of the most foolproof, weeknight friendly methods.
What is Mahi Mahi?
A colorful, strong and powerful fish which you can find all around the world. It was named Mahi Mahi in Hawaii and became more commonly known as that.
However they used to be called dolphinfish which is not the same as dolphins! The fillet of this delicious fish is moderately firm which makes it ideal for baking, grilling, broiling, fish tacos and pan searing!
The filet is a firm, lean white fish with a mild, slightly sweet flavor, large, moist flakes, low oil content and a dense, steak like texture.
Because it’s so lean, it can dry out quickly if overcooked, which is why temperature control is critical when baking. It’s often compared to swordfish (firmer), halibut (more delicate) and cod (softer, flakier).
What does Mahi Mahi Taste like?
It tastes very mild and sweet. For that you can simply bake it with simple seasoning, garlic and lemon slices and it will taste terrific! It doesn’t have any “fishy” or “oily” taste or feel to it.
Why You’ll Love This Baked Mahi Mahi
- Clean, light flavor. The Mahi Mahi has a very mild taste so it can adapt to any seasoning and flavoring.
- It cooks very quick! This is one of my favorite ways to cooking fish because the oven does all the work!
- It’s just a one pan recipe, no marinades needed, just bake and enjoy.
- Healthy option and high in protein.
- Lean and low in fat.
- Perfect for Meal Prep! Holds texture better than many white fish so leftovers are great added to a side salad, tacos, or more!
Ingredients You’ll Need
- Mahi Mahi Filets, about 1–1.5 inches thick preferred. You can use either fresh or properly thawed
- Butter and Olive oil, to prevent dryness and enhance browning.
- Seasoning. Salt and black pepper are essentials. Other seasonings you can add are paprika, chilli flakes, garlic powder, onion powder, dried oregano , cayenne pepper, cajun seasoning, or any blackened seasoning you have.
- Herbs. Fresh parsley, dill and thyme are our favorite.
- Garlic.
- Lemon, we use lemon slices, lemon zest, lemon juice and lemon wedges for serving.
- Optional : capers, cherry tomatoes, olives and any other juicy topping.
How to Cook Mahi Mahi
- Thaw the fish if it’s frozen and pat the fillets dry. This helps to form a crust on the fillet while baking for a great texture contrast.
- Since the fish is super mild and sweet in flavor, you really don’t need to heavily season them. Salt, pepper and chilli flakes (optional) is all I add to it. If you’re seasoning it heavily, add the spice mix in a small bowl and sprinkle evenly over the fish.
- At the bottom of the baking dish, add thin layer of oil, a dab of butter, thinly sliced garlic and lemon slices. Fresh herbs are not necessary, however they add a brightness to the dish!
- At that point you’ll place the fillets over the baking dish and an extra dab of butter over the fillets. Bake away!
When the fish is ready, aim for an internal temperature of 130°F (54°C) for moist finish. Carryover cooking will bring it to 135-140°F. Rest the filets in the same pan for 3-5 minutes so the juices distribute.
Don’t forget to take the butter at the bottom of the dish and drizzle it over the fish to baste it!
You’ll know when the fish is done when a fork can flake up the filet.
How to Serve Mahi Mahi
Once out of the oven and while it’s still hot, I love to add a thin drizzle of cherry dill salsa. While it’s optional and cherries are certainly seasonal, I can’t recommend it enough!
You can use Mango Salsa, Pineapple Salsa, Citrus Beurre Blanc sauce which is a cream sauce from France that is so easy to make at home! Also, Lemon Garlic Butter Sauce or lemon butter, vegetables and more! When the fish is super hot out of the oven, it will soak up any flavor you add to it.
The salsa is sweet, salty, bright, tangy and just the perfect complement to Mahi Mahi fish.
Cherry Salsa
Here’s what you need:
- Fresh and pitted roughly chopped cherries
- lemon juice
- capers
- Fresh dill, parsley and chives
- honey
- olive oil
- salt and pepper
You’ll mix all of those together in a bowl and your salsa is ready! So what if it’s not cherry season or you don’t have a thing for cherries? Try strawberries, peaches, or any fruit of your choice.
Now to finish off the dish. I’ve plated some cooked wild black rice and steamed broccoli for the perfect fish dinner!
Pro Tips For Mahi Mahi Recipe
- Use quality Mahi Mahi fillets, I got mine from Sealand Quality Foods.
- Remove from the packaging and defrost the fish in the fridge overnight.
- It’s best to pat the fish dry before seasoning so you can get a nice crust.
- You don’t need to heavily season the fish, because it has a very mild and sweet flavor.
- The fillet is very sturdy, you’ll probably want to grill it if the weather is warm and it will be so delicious!
- When drizzling the salsa over the fish, make sure to do so right when the fish if still hot and out of the oven. That’s when the fish will soak up all the flavors.
- Avoid overcooking the mahi mahi fish. FDA safety temp is 145°F, but pulling at 130-135°F keeps it tender. It will continue cooking after removal.
- Always Bake the mahi mahi at high heat because low heat dries fish before browning.
- Adding the butter on top is a must! Mahi mahi is lean so fat improves mouthfeel.
- You can cover the filets lightly with a foil when it’s out of the oven to maintain its juiciness.
- Double this recipe for a 4 serving size, and you can even triple, quadruple or make it for bigger crowds easily.
- Store leftovers in the refrigerator in an airtight container for up to 2 days. Reheat gently in the air fryer or low grade oven.
Variations
- Mediterranean Style: Olive oil, garlic, oregano, cherry tomatoes, olives.
- Garlic Butter Lemon: Butter , garlic, parsley , lemon zest.
- Cajun Style: Paprika, cayenne, thyme, garlic powder.
- Tropical Style: Lime, cilantro, chili, mango salsa.
- Herb Crusted: Panko, parsley, lemon zest, olive oil
What to Serve with Mahi Mahi?
- Coconut Rice or Cilantro Lime Rice
- Crispy Potatoes, Air Fryer Sweet Potato Fries
- Snap Pea Salad, Apple Salad, Mexican Street Corn Salad, Corn And Tomato Salad
- Citrus Beurre Blanc, Citrus Salsa, Lemon Garlic Butter Sauce, Mango Pico De Gallo
- Air Fryer Asparagus, Honey Glazed Carrots, Sautéed Green Beans, Zucchini Fries
Why Is My Mahi Mahi Dry?
Overcooked or baked too low and too long.
Why Didn’t It Brown?
Surface wasn’t dry or oven not hot enough.
Why Is It Rubbery?
Cooked past 140°F internal.
Can I Bake from Frozen?
Not recommended because the texture suffers. It’s always best to thaw first.
Can I Meal Prep It?
Yes, but slightly undercook and reheat gently.
Why the Name Mahi Mahi?
Here’s a fun story about this exotic Hawaiian fish. Whenever I got asked by strangers (and that’s A LOT!) how to pronounce my name, I say one thing. “Do you know the fish Mahi Mahi? Well, it’s like that, except just one Mahi.” 🙂
Now aside from that cheesy story, Mahi Mahi is such a delicious fish! If you haven’t tried it yet, start with this Baked Mahi Mahi recipe today!
SEAFOOD RECIPES
- 30 Mins Mexican Tilapia Fish Dinner
- Mediterranean Baked Fish
- Pesto Pistachio Fish Fillet
- Smoked Salmon Platter
- Seared Salmon with Blue Cheese
- Mussels Recipe & How to Cook Mussels
- Quick Zesty Herb Tilapia
Baked Mahi Mahi
Ingredients
Fish:
- 2 fillets Mahi Mahi defrosted
- 1/4 teaspoon of sea salt
- 1/4 teaspoon pepper
- pinch chilli flakes
- 1 tablespoon oil
- 4 tablespoons butter
- 1 clove garlic thinly sliced
- 3 slices lemon
- 2 sprigs fresh thyme and dill
Cherry Dill Salsa:
- 3/4 cup cherries pitted and roughly chopped
- 1 tablespoon capers drained
- 1/3 cup mixed herbs chopped : mostly dill some parsley and chives
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 2/3 cup olive oil
- pinch of salt and pepper
Serving:
- 1 cup cooked wild rice
- 1 cup steamed broccoli
Instructions
-
Preheat the oven to 400 degrees F.
-
Pat the fish fillets dry on both sides using a paper towel.
-
Season the Mahi Mahi fish on both sides with salt, pepper and a pinch of chilli flakes.
-
Line your baking dish with a thin layer of oil, half the butter, garlic slices, lemon slices and fresh herbs.
-
Place the seasoned fish fillets over the herbs on the baking dish and add a tablespoon of butter over each.
-
Bake the fish for approximately 16-18 minutes until the fillets turn opaque completely and slightly golden in color.
-
While the fish is baking, prepare the salsa. In a large bowl, mix all ingredients together and season light. Feel free to add some extra chilli flakes here or jalapeños for a kick—it would be so good!
-
Once the fish is ready and out of the oven, spoon over the melted butter at the bottom of the baking dish and drizzle some sweet cherry salsa along the middle of the fish.
-
Serve the baked Mahi Mahi over some cooked wild rice and steamed broccoli for one delicious meal! Enjoy!!
Recipe Video
Recipe Notes
Pro Tips For Mahi Mahi Recipe
- Use quality Mahi Mahi fillets, I got mine from Sealand Quality Foods.
- Remove from the packaging and defrost the fish in the fridge overnight.
- It’s best to pat the fish dry before seasoning so you can get a nice crust.
- You don’t need to heavily season the fish, because it has a very mild and sweet flavor.
- The fillet is very sturdy, you’ll probably want to grill it if the weather is warm and it will be so delicious!
- When drizzling the salsa over the fish, make sure to do so right when the fish if still hot and out of the oven. That’s when the fish will soak up all the flavors.
- Avoid overcooking the mahi mahi fish. FDA safety temp is 145°F, but pulling at 130-135°F keeps it tender. It will continue cooking after removal.
- Always Bake the mahi mahi at high heat because low heat dries fish before browning.
- Adding the butter on top is a must! Mahi mahi is lean so fat improves mouthfeel.
- You can cover the filets lightly with a foil when it's out of the oven to maintain its juiciness.
- Double this recipe for a 4 serving size, and you can even triple, quadruple or make it for bigger crowds easily.
- Store leftovers in the refrigerator in an airtight container for up to 2 days. Reheat gently in the air fryer or low grade oven.
Variations
- Mediterranean Style: Olive oil, garlic, oregano, cherry tomatoes, olives.
- Garlic Butter Lemon: Butter , garlic, parsley , lemon zest.
- Cajun Style: Paprika, cayenne, thyme, garlic powder.
- Tropical Style: Lime, cilantro, chili, mango salsa.
- Herb Crusted: Panko, parsley, lemon zest, olive oil
What to Serve with Mahi Mahi?
- Coconut Rice or Cilantro Lime Rice
- Crispy Potatoes, Air Fryer Sweet Potato Fries
- Snap Pea Salad, Apple Salad, Mexican Street Corn Salad, Corn And Tomato Salad
- Citrus Beurre Blanc, Citrus Salsa, Lemon Garlic Butter Sauce, Mango Pico De Gallo
- Air Fryer Asparagus, Honey Glazed Carrots, Sautéed Green Beans, Zucchini Fries
Why Is My Mahi Mahi Dry?
Overcooked or baked too low and too long.
Why Didn’t It Brown?
Surface wasn’t dry or oven not hot enough.
Why Is It Rubbery?
Cooked past 140°F internal.
Can I Bake from Frozen?
Not recommended because the texture suffers. It's always best to thaw first.
Can I Meal Prep It?
Yes, but slightly undercook and reheat gently.
Why the Name Mahi Mahi?
Here’s a fun story about this exotic Hawaiian fish. Whenever I got asked by strangers (and that’s A LOT!) how to pronounce my name, I say one thing. “Do you know the fish Mahi Mahi? Well, it’s like that, except just one Mahi.” 🙂
Now aside from that cheesy story, Mahi Mahi is such a delicious fish! If you haven’t tried it yet, start with this Baked Mahi Mahi recipe today!
It was so flavorful and that cherry salsa was such a bright note. I served mine with asparagus and a squeeze of lemon. Highly recommend!
Thank you for making this Elizabeth! So happy you enjoyed it!
I so often revert to salmon – i’m excited to make mahi at home – plus using cherries in such a unique way – yum!!!!
Ohh yummy recipe. I made it yesterday for dinner, Whole family loves it!
This recipe reminds me of the most delicious mahi mahi that I enjoyed in Hawaii on my last trip there, and I can’t wait to make this! Love learning about Sealand Quality Foods too!
I have never thought to use cherries and dill together, but I am SOLD! Sounds fabulous, and I love mahi mahi.