Oven Roasted Mahi Mahi – 30 Minutes

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 2 reviews

Oven Roasted Mahi-Mahi in olive oil and lemon juice is delicious, flavorful and ready in just 30 minutes.

We love making delicious and easy fish dishes, like our popular Mediterranean Salmon, Oven Roasted Spanish Mackerel and Oven Roasted Red Snapper.

Image of oven roasted mahi mahi fish on a plate with asparagus, cherry tomato and lemon.

Best Oven Roasted Mahi Mahi

Oven Roasted Mahi-Mahi with Roasted Grape Tomatoes and Roasted Asparagus is such an easy and healthy dinner that you can make in only 30 minutes. This meal is light, refreshing, and satisfying, while made in a very short time. I used frozen Mahi-Mahi filets, as they tend to be cheaper, but fresh fish would be even better. For frozen filets, make sure you let them thaw before cooking.

Rubbed with garlic and olive oil, the fillets are drizzled with lemon juice, sprinkled with sea salt and black pepper. I added some mini grape tomatoes to the pan, as it pairs very well with the fish. Oven Roasted Mahi-Mahi is tasty, healthy and full of flavor meal.

Why You’ll Love This Oven Roasted Mahi Mahi Recipe:

  • Very easy to make, and perfect for quick and nutritious weeknight meals.
  • The meal is packed with lean protein and veggies.
  • The fish tastes fresh and delicious with minimum prep work involved.
  • Minimum dishes to clean, you just need two baking pans.

Image of roasted mahi-mahi and asparagus on a white plate.

Oven Roasted Mahi Mahi Recipe Tips:

  • If you use frozen fish fillets, make sure you place them in the fridge way in advance so they can gradually thaw.
  • If using fresh fish fillets, I like to rinse them under cold water first and dry them with paper towels.
  • Don’t skip the lemon zest, it adds an amazing flavor to the fish.
  • It’s easiest to zest the lemons when they are whole, so first remove the zest from the lemon, before cutting it in half for juicing.
  • Adjust the garlic in this recipe to your own preference, if you like more add more.
  • If you would like to add a spicy kick to this recipe, sprinkle a little cayenne pepper over the fish fillets.
  • Don’t overcook the fish, roast until the fish fillets are just opaque in the center, about 10 minutes.

How do you choose a good Mahi Mahi fillet:

  • When possible, choose wild-caught fish, as it tastes better and is healthier.
  • Make sure the Mahi Mahi has a nice, vibrant color, that it looks fresh and moist.
  • Smell the fish, and don’t be fooled, as fish should NOT smell fishy. That is a red flag and a sign that it’s not fresh. Make sure the Mahi Mahi does not smell somewhat sour or like ammonia, in that case, it has gone bad and you need to toss it.
  • Fresh Mahi Mahi has a mild aroma, and it should smell similar to the sea.

How long can you keep fresh Mahi Mahi in the fridge?

  • Mahi Mahi can be kept for 1 to 2 days in the refrigerator before cooking, that if you just bought very fresh Mahi Mahi or if you just defrosted in the fridge frozen Mahi Mahi.
  • If you thawed the Mahi Mahi in the microwave or in cold water, you should cook it immediately.

How to make lemon zest?

Follow the easy steps below:

  • First, rinse the lemon.
  • Then, set your tool over a cutting board. A microplane produces a very fine zest, perfect for baking and cooking. If you don’t have a microplane, use the smallest holes on an ordinary grater.
  • Grate the yellow skin of the lemon only. Grate just enough to get through the yellow skin, this way you can avoid the bitter white pith underneath.
  • Lastly, rotate the lemon and repeat it. Once the white pith is exposed, rotate the lemon and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe.

What wine pairs well with Mahi Mahi?

You could pick from Chardonnay or Pinot Noir as these wines have good acidity, which you definitely need to cut through the oiliness of the fish.

Save Recipe
5 from 2 reviews

Oven Roasted Mahi Mahi

Author: Catalina Castravet Serves: 6 servings
Prep time: 10 minutes Cook time: 15 minutes Total time: 25 mins

Ingredients

Instructions

Nutrition information

Calories: 221 Carbohydrates: 11 Protein: 32 Fat: 6 Saturated Fat: 1 Cholesterol: 110 Sodium: 138 Potassium: 1058 Fiber: 4 Sugar: 4 Vitamin A: 1620 Vitamin C: 34.8 Calcium: 81 Iron: 5.3
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Comments

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Rachel @ Bakerita

This sounds absolutely delicious! I love how quick it is, and that asparagus looks so gorgeous. This is a perfect light Spring meal.

Reply

Thanks Rachel!

Reply

Justyna

I LOVE Mahi-Mahi, I love your take on it and I love your photography! Guess what we're having for dinner tomorrow!:) Thanks for sharing! x

Reply

Thank you Justyna!

Reply

Cary

Made tonight, didn't do tomatoes or asparagus as we didn't have in pantry and we aren't running out to the store for "little things" due to COVID-19. Our thick fresh Mahi took 18 minutes...excellent flavor.

Reply

I love mahi mahi, its so good :) glad you enjoyed the recipe!

Reply

Sarah

We made this tonight, and it was delicious! We loved the mahi, especially with the tomatoes and asparagus. I like it with feta and thought it complimented the lemon well, but I also love asparagus with Parmesan. A great recipe we’ll make again!

Reply

Thank you for the feedback, so happy that you enjoyed this recipe!

Reply

Tdream

Can you cook Mahi mahi without lemon? It's really hard to find a recipe without it.

Reply

Usually, the lemon cuts the fishy taste, you can totally skip it, just use olive oil.

Reply

Tdream

Can you omit the lemon? My boyfriend has a strong aversion to it but all the recipes I’ve found include lemon He can’t stand for someone at the table to have lemon in their drink.

Reply

Yes, sure, just use olive oil, skip the lemon, add some rosemary for extra flavor.

Reply

Susan Miller Abbott

Getting ready to try this Mahi mahi recipe shortly. Always ate fresh caught in Mexico with the oil/garlic/lemon prep this sounds like it might taste like my memory of it! Would this also work for Salmon? I eat a lot of it and need a good easy go-to recipe. thanks

Reply

It will work great with salmon!

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