This quick and fuss-free oven baked mahi mahi recipe delivers restaurant-level flavor with an easy bold and savory glaze, perfect any day of the week.
Holly’s Recipe Highlights
- Flavor: Tender, flaky mahi mahi is coated in a savory, slightly tangy glaze with hints of ginger, garlic, and sesame that soak right into the fish as it bakes.
- Why Make It: 15 minute high-heat baking keeps mahi mahi tender and juicy, while the marinade turns into a built-in sauce, all with minimal prep and hardly any dishes.
- Recommended Tools: A small baking dish or rimmed pan, an instant-read thermometer, and a small bowl are all you need to make this recipe.
- Serving Suggestions: I love serving this with cauliflower rice or roasted broccoli since they soak up every bit of the extra marinade.
Simple Marinade & Fish Ingredients
- Mahi Mahi Fillets: Choose evenly sized, 1-inch-thick fillets for even baking. Thaw frozen fillets in the fridge and pat them very dry before marinating. These can be swapped with cod, halibut, snapper, or salmon. Adjust the baking time accordingly.
- Sauce: The marinade uses low-sodium soy sauce for savory flavor without excess salt (tamari or coconut aminos work well, too). Fresh garlic and ginger are best, but ginger paste and pre-minced ginger can also be used. Add a small splash of toasted sesame oil for a bold, nutty flavor.
- Variations: For extra heat, add red pepper flakes or a small spoon of chili garlic sauce. To balance the lime, stir in a keto-friendly sweetener or a small amount of honey if not strictly low carb.
How To Bake Mahi Mahi
- Combine the marinade ingredients in a bowl.
- Add fish to the marinade. Refrigerate.
- Place fillets in a baking dish and discard the marinade.
- Bake (full recipe below)
Holly’s Perfect Mahi Mahi Tips
- Thaw fish fully and pat dry so the marinade isn’t watery.
- Don’t overmarinate. Marinating longer will change the texture of the fish.
- Thin fillets cook fast, so start checking at 10–12 minutes. Thick fillets may need the full 16 minutes.
- For more of a glazed fish, spoon the marinade over the fish halfway through baking.
Keep it Fresh Longer
Refrigerate leftovers in an airtight container for 2 days. Reheat in a 275°F oven until just heated through or microwave at 50% power in short bursts to avoid drying out.
Freeze cooked fish in a freezer bag for 2 months. Thaw overnight in the fridge and reheat gently.
To make ahead, freeze raw fillets in the marinade, then thaw in the fridge and bake as directed.
Light and Fresh Coastal Favorites
Did you enjoy this oven baked Mahi Mahi recipe? Leave a comment and rating below.
Baked Mahi Mahi Recipe
Equipment
Ingredients
- 4 mahi mahi filets 6 oz each about 1" thick
- sesame seeds and green onions for garnish
Marinade
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 clove garlic minced
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger minced
- 2 green onions finely chopped
- salt to taste
Instructions
- In a small bowl, combine the marinade ingredients. Add fish and toss to coat. Refrigerate 1 hour.
- Preheat the oven to 450°F.
- In a small baking dish, place marinated filets and pour remaining marinade over top.
- Bake 12-16 minutes or until the fish reaches 140°F. Do not overcook.
- Serve garnished with sesame and green onions if desired.
Notes
- *Nutrition is calculated without garnish.
- Keep leftovers in an airtight container in the refrigerator for 2 days and in the freezer for 2 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Baked Mahi Mahi Recipe
Followed the recipe to a T. Fish was very dry. Extremely dissatisfied
So sorry that happened, Mary! To avoid overcooking we recommend letting it marinate for the full hour in the refrigerator and to check the internal temperature at 12 minutes or even sooner if your oven runs hot. Hope that helps!
Wow, the fish turned out fantastic. I used toasted sesame oil instead and baked the fish for about 10 min in the half oven. Thank you so much for posting this recipe.
Glad to hear you loved it!