Baked Mahi-Mahi with Garlic-Herb Butter

This delicious baked mahi-mahi is going to become your new favorite weeknight dinner! If you love flaky, tender fish with amazing flavor, this recipe is perfect for you. The best part? It takes just 10 minutes to prep and delivers restaurant-quality results every time.

Recipe Details

Timing & Servings: Active Time: 10 minutes, Total Time: 40 minutes, Serves: 4 people.

Nutrition Profile: Sesame-Free, Diabetes-Friendly, Nut-Free, Soy-Free, High-Protein, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 174 Calories, 7g Fat, 1g Carbs, 26g Protein.

Ingredients You’ll Need

Lemon: You’ll need 1 medium lemon for both zest and slices. The lemon slices create a perfect bed for the fish while adding bright, citrusy flavor throughout!

Mahi-Mahi Fillets: Get 4 skinless fillets, about 5 ounces each. This fish has such a wonderful meaty texture and mild flavor that everyone loves.

Salt: Just 1/2 teaspoon to bring out all those amazing flavors. I always use sea salt when I have it on hand.

Unsalted Butter: 2 tablespoons will create the most incredible garlic-herb butter sauce. Room temperature butter works best for easy mixing.

Fresh Thyme: 1 teaspoon of fresh thyme leaves, plus extra for garnish. Fresh herbs make such a difference, but dried thyme works too if that’s what you have!

Garlic: 1 medium clove, grated. Grating gives you the most flavor, but mincing works great too.

Black Pepper: 1/2 teaspoon coarsely ground pepper adds the perfect amount of warmth and spice.

Smoked Paprika: 1/4 teaspoon gives this dish a subtle smoky flavor that makes it extra special.

How to Make Baked Mahi-Mahi with Garlic-Herb Butter

Step 1: Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper. Grate your lemon to get 1 teaspoon of zest and put it in a small microwave-safe bowl. Cut 4 thick slices from the same lemon, about 1/4-inch thick, and place them on your prepared baking sheet.

Step 2: Place one mahi-mahi fillet on top of each lemon slice. The lemon acts like a little flavor pillow for your fish! Sprinkle all 4 fillets evenly with the 1/2 teaspoon of salt.

Step 3: Add the butter, thyme, grated garlic, pepper, and smoked paprika to the bowl with your lemon zest. Microwave on high for about 30 seconds until the butter melts and everything smells amazing. Give it a good stir to combine all those wonderful flavors.

Step 4: Spoon and brush the garlic-herb butter mixture evenly over each fillet. Make sure every piece gets coated with that delicious butter!

Step 5: Bake for about 20 minutes, until the fish flakes easily with a fork. The fish should look opaque and feel firm when it’s done. Garnish with extra fresh thyme if you’d like!

Easy and Quick Baked Mahi-Mahi Version

Want to make this even faster? You can skip the lemon zest and just use the slices! Also, if you don’t have fresh thyme, use 1/2 teaspoon dried thyme instead. The flavor will still be incredible, and you’ll save a few minutes of prep time.

Serving Ideas

This baked mahi-mahi makes a complete, satisfying meal on its own! I love serving it with crispy roasted vegetables like asparagus or green beans. A simple side salad or some fluffy rice also pairs beautifully with the garlic-herb flavors.

Storage

Store any leftovers in the refrigerator for up to 3 days in an airtight container. To reheat, use your air fryer or warm it in a 350°F oven. You can also gently reheat it in a skillet with a splash of water – just avoid the microwave since it can dry out the fish.

Substitutions

No mahi-mahi? No worries! This recipe works great with salmon, cod, or halibut too. Don’t have fresh thyme? Dried thyme, oregano, or even parsley work wonderfully. You can swap the smoked paprika for regular paprika if that’s what you have on hand.

Pro Tips

• Choose Fresh Fish: Look for fillets that smell like the ocean, not fishy. The flesh should be firm and moist-looking.
• Don’t Overcook: Fish cooks fast! Check it at 18 minutes – it should flake easily but still be moist inside.
• Butter Temperature: Let your butter come to room temperature for easier mixing with the herbs and spices.
• Lemon Slice Tip: Cut your lemon slices thick enough so they don’t fall apart during baking.

FAQs

What is mahi-mahi?

Mahi-mahi is a saltwater white fish with a Hawaiian name meaning “strong-strong” – and it really is strong, swimming up to 50 mph! It has a firm texture and mild, sweet taste that’s perfect for baking. You might see it labeled as dolphinfish, but don’t worry – it’s not related to dolphin mammals at all!

How do I know I’m getting the best fish?

Sure! Fresh fish should smell like the ocean, not fishy. The flesh should feel firm and look moist and fresh, never dry. You might see some pink with red stripes, but avoid pieces with dark brown edges. Frozen fish is great too – it’s flash-frozen right after being caught!

What should I serve with this mahi-mahi?

You bet there are tons of great options! Try a crisp salad, roasted vegetables like broccoli or asparagus, or some crispy oven-baked fries. A baked potato or easy brown rice also make perfect sides that soak up that delicious garlic-herb butter.

Can I use other types of fish?

Absolutely! This technique works beautifully with salmon, cod, halibut, or any firm white fish. Just adjust the cooking time slightly based on the thickness of your fillets – thicker pieces might need a few extra minutes.

I’d love to hear how your baked mahi-mahi turns out! Drop a comment and let me know if you tried any fun variations or what sides you served with it. Happy cooking, friends!