This incredibly easy baked mahi mahi with lemon butter is the perfect choice for a light dinner on days when you are short on time! Mahi mahi is a mild white fish that is ever-so-slightly sweet and becomes perfectly tender and flaky after just 15 minutes in the oven. Baked mahi mahi makes a great dinner for 2, but you can easily make it for the whole family!
Easy Baked Mahi Mahi
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 just adding a few ingredients really puts the spotlight on 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 can enjoy the mild taste of mahi mahi and butter.
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🥘 Ingredients
This recipe keeps things basic. You likely won’t need to make a grocery run for anything but the mahi mahi.
Baked Mahi Mahi
- Mahi Mahi - 8 ounces of mahi mahi (2 4-ounce filets).
- Salt & Pepper - To taste.
- Lemon - 1 large lemon (½ sliced, ½ squeezed to make ½ tablespoon of lemon juice for the sauce)
Butter Sauce
- Butter - 4 tablespoons.
- Fresh Parsley - 1 tablespoon, chopped.
- Garlic -1 teaspoon, minced.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make Baked Mahi Mahi
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. To begin, preheat your oven to 400°F (205°C) 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.
- 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) for 10-15 minutes depending on the thickness of your fish.
- 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.
Garnish with a sprig of extra parsley to elevate your plating, and serve with Cajun fries, steamed broccoli, and fruit salad. Keep it light and colorful in hot weather! Enjoy!
💭 Angela's 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.
Can I Keep The Skin On My Baked Mahi Mahi?
The skin is thick and chewy, so keep in mind that most 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.
Can I Make This Recipe With Frozen Mahi Mahi?
You can absolutely 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.
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’s not 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.
🎣 More Tasty Fish Recipes!
- Oven Fried Catfish
- Seared Ahi Tuna Steaks
- Pan Seared Swordfish
- Baked Tuna Steaks
- Grilled Grouper
- Baked Steelhead Trout
📋 Recipe
Baked Mahi Mahi
Ingredients
Baked Mahi Mahi
- 8 oz mahi mahi (2 4-ounce fielts)
- 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)
Instructions
- To begin, preheat your oven to 400°F (205°C) and spray a baking dish with non-stick spray or coat it with cooking oil.
- Pat the mahi mahi fillets dry using paper towels and de-bone them if needed (*see note). Then season them all over with salt and pepper.8 oz mahi mahi, salt & pepper
- Place 4 lemon slices in a baking dish and set each fillet over 2 of the slices. Bake at 400°F (205°C) for 10-15 minutes depending on the thickness of your fish fillets.1 large lemon
- Meanwhile, heat the 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.4 tablespoon butter
- Add the minced garlic and stir for 30 seconds. Then remove the saucepan from heat and stir in the lemon juice and parsley.1 teaspoon garlic, 1 tablespoon fresh parsley
- Serve immediately with lemon butter sauce on the side or drizzled over the cooked fish.
Equipment You May Need
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.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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