My baked mahi mahi with lemon butter is the perfect choice for a light dinner. Mahi Mahi is a mild white fish that is slightly sweet. It becomes perfectly tender and flaky after just 15 minutes in the oven. Oven baked mahi mahi makes a great dinner for 2, but you can easily make it for the whole family.
See my fish recipes for more dinner ideas that are amazing with my lemon butter sauce for fish.
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Hot summer days are perfect for a light fish meal, and mahi mahi is one of my favorites. Not only is it quick to make, but the simplicity of adding only a few ingredients spotlights the flavor of the fish.
Salt & pepper, lemon, and a garlic butter sauce are all you need. Even people who are on the fence about fish will enjoy the mild taste of mahi mahi and butter.
🥘 Ingredients
Baked Mahi Mahi
- Mahi Mahi - 8 ounces of mahi mahi (2 4-ounce filets).
- Salt & Pepper - To taste.
- Lemon - 1 large lemon slice half, then squeeze the remaining half to make the sauce.
Butter Sauce
- Butter - 4 tablespoons.
- Fresh Parsley - 1 tablespoon, chopped.
- Garlic -1 teaspoon, approximately 1 medium clove, minced or thinly sliced.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🐟 What Is Mahi Mahi?
Mahi-mahi (aka dolphinfish) is a fish that lives in warm waters, often associated with Hawaii. They live 4-5 years and typically remain under 30 pounds.
Similar to other tropical saltwater fish, it doesn't have a strong taste and is a bit sweet. It’s flaky and dense. If you need to find a substitute, swordfish or halibut are both good options.
🔪 How To Bake Mahi Mahi Fish
Baked mahi is incredibly easy. All you need is a baking dish, a saucepan, and a chef’s knife.
You’ll get 2 tasty servings out of this recipe, but it’s easy to scale up. You’re only limited by the size of your baking dish.
Prep & Season
Prep. To begin, preheat your oven to 400°F (205°C/Gas Mark 6) and spray a baking dish with non-stick spray or coat it with cooking oil.
Season. Pat the mahi mahi dry with paper towels and de-bone them if needed (*see note). Season with salt and pepper to taste.
Cook The Fish
Bake. Place 4 lemon slices from 1 large lemon in a baking dish. Place each filet on two lemon slices and bake at 400°F (205°C/Gas Mark 6) for 10-15 minutes, depending on the thickness of your fish.
Start The Sauce & Serve
Brown the butter. As the fish bakes melt 4 tablespoons of butter in a small saucepan over medium-low heat. Cook for 3 minutes or until it takes on a ‘nutty’ aroma.
Finish the sauce. Add 1 teaspoon of minced garlic and stir for 30 seconds. Then remove the saucepan from heat and stir in ½ a tablespoon of lemon juice and 1 tablespoon of fresh parsley.
Serve. Place sauce in a ramekin on the side or drizzle it over the fish and serve immediately.
🥗🥘🍲 Best Served With
Garnish with a sprig of extra parsley to elevate your plating, and serve with Cajun fries, steamed broccoli, and fruit salad. See my post on what to serve with Mahi Mahi for more ideas. Enjoy!
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💭 Angela's Pro Tips & Recipe Notes
- Watch the fish carefully. Mahi Mahi is a very lean fish and will dry out easily. Be careful not to overcook it.
- Take out the bones. If you did not purchase de-boned mahi mahi, you can remove the small bones with a pair of kitchen tweezers. They are easy to locate by rubbing your fingers across the flesh of the fish.
- Minimize seasoning. Mahi mahi does not need to be heavily seasoned because its natural flavor is mild and sweet.
- Check the temp. Fish should have an internal temperature of 145°F (63°C), as recommended by the USDA. *NOTE: Many seafood enthusiasts think this temperature results in over-cooked fish.
- Storing: Keep leftovers in an airtight container and refrigerate them for 3 to 4 days.
❓ Recipe FAQs
The skin is thick and chewy, so many people choose not to eat it. It’s easier to remove when it has been cooked–and it helps keep the delicate flesh together–so I’d recommend leaving it on and either stripping it before serving or letting each person do their own.
Yes, you can use frozen fish. Keep in mind that more liquid will be expelled when it thaws, so it may need to be drained off before adding the butter sauce. The flavor should be the same.
🎣 More Tasty Fish Recipes
- Oven Fried Catfish
- Seared Ahi Tuna Steaks
- Pan Seared Swordfish
- Baked Tuna Steaks
- Grilled Grouper
- Baked Steelhead Trout
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Baked Mahi Mahi
Ingredients
Baked Mahi Mahi
- 8 oz mahi mahi (2 4-ounce fillets)
- salt & pepper (to taste)
- 1 large lemon (½ sliced, ½ squeezed for ½ tablespoon lemon juice to make the sauce)
Butter Sauce
- 4 tablespoon butter
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon garlic (minced)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To begin, preheat your oven to 400°F (205°C/Gas Mark 6) and spray a baking dish with non-stick spray or coat it with cooking oil.
- Pat the 8 oz mahi mahi fillets dry using paper towels and de-bone them if needed (*see note). Then, season them all over with salt & pepper.
- Slice 1 large lemon and place 4 lemon slices in a baking dish, then set each fillet over 2 of the slices. Bake at 400°F (205°C/Gas Mark 6) for 10-15 minutes, depending on the thickness of your fish fillets.
- Meanwhile, heat the 4 tablespoon butter and allow it to melt in a small saucepan over medium-low heat. Cook for about 3 minutes until it takes on a ‘nutty’ aroma.
- Add the minced 1 teaspoon garlic and stir for 30 seconds. Then remove the saucepan from heat and stir in the lemon juice and 1 tablespoon fresh parsley.
- Serve immediately with lemon butter sauce on the side or drizzled over the cooked fish.
Notes
- Mahi-mahi is a very lean fish and will dry out easily, so be careful not to overcook it.
- If you did not purchase deboned mahi mahi, you can remove the small bones with a pair of kitchen tweezers. They are easy to locate by rubbing your fingers across the flesh of the fish.
- Mahi mahi does not need to be heavily seasoned because its natural flavor is mild and sweet.
- Fish should have an internal temperature of 145°F (63°C) as recommended by the USDA. *Many seafood enthusiasts think this temperature results in over-cooked fish.
- Storing: Keep leftovers in an airtight container and refrigerate them for 3 to 4 days.
- Reheating: To reheat, set your oven to 275°F (135°C). Place the fish fillets on a sheet of foil and sprinkle some water over the top. Wrap the foil tightly around the fish and place it on a wire rack or baking sheet and bake for 10-15 minutes until heated through.
Denise Stetler says
This was absolutely delicious. Will definitely make it again & again! Thank you so much for the recipe!!
Dani O’Brien says
Such an easy and delicious meal!!! My son and husband love it too! New family favorite 🤩
Ramiro Garcia says
Delicioso!!!
Pam says
This was sooo easy and delicious!! Will definitely have it again and again!!
Ashley says
Perfect quick and easy work night dish. My husband and I both loved it. We paired it with a salad for a healthy dinner. Delicious!!!!!
Margaret says
Perfect every time. The entire family loves it!
Natacha says
J'ai suivi la recette à la lettre et le résultat était très bon ! La sauce ajoute un plus très apprécié. Merci !
"I followed the recipe to the letter and the result was very good! The sauce adds a very appreciated plus. THANKS !"
Angela @ BakeItWithLove.com says
Tellement bon à entendre ! Merci d'avoir partagé vos résultats !
"So good to hear! Thanks for sharing your results!"
Johnny says
I enjoyed it , simple to make .
Thank you
Anonymous says
We used fresh mahi mahi and lemons from our tree. Delicious!