Oven-roasted mahi mahi with Old Bay seasoning makes an easy fish dinner in under 20 minutes. The fillets bake up moist and flaky, ready to serve with rice, potatoes, or your favorite vegetables.
Quick Look: Oven-Roasted Mahi Mahi
- What it is: Oven-roasted mahi mahi with Old Bay, butter, and lemon.
- Why make this version: Old Bay and butter give mild mahi mahi plenty of flavor, with just about 11 minutes in the oven.
- Key ingredients: Mahi mahi, olive oil, butter, Old Bay, and lemon.
- Total time: About 20 minutes, with about 11 minutes of baking at 400°F.
- Pairs with: Rice, roasted potatoes, or a side salad for a complete meal.
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Jump to:
- Quick Look: Oven-Roasted Mahi Mahi
- Fresh Mahi Mahi in Key Largo
- How To Season Fish Fillets For Roasting
- Ingredients
- Substitutes for Mahi
- How to Roast Mahi Mahi
- Storage and Reheating
- What is Mahi Mahi?
- Tips for Success
- Best Sides for Baked Mahi Mahi
- More Mahi Dinner Recipes
- Roasted Mahi Mahi FAQ
- Oven Roasted Mahi Mahi with Old Bay
Fresh Mahi Mahi in Key Largo
I live in Key Largo, Florida, where mahi-mahi, also called dolphinfish, is a popular local catch.
Someone dropped off fresh fillets, so I baked them with Old Bay and butter at 400°F.
They were ready in 11 minutes and came out moist and flaky. A little parsley, lemon zest, and a squeeze of lemon finished them off, and they made a fabulous dinner!
For a skillet version, try my Fresh Mahi Mahi recipe.
How To Season Fish Fillets For Roasting
Lightly brush the fillets with olive oil, sprinkle with Old Bay, and top with small cubes of butter. Old Bay contains salt, so you may not need any extra.
I use Old Bay for this recipe. It gives the mild fish plenty of flavor with very little prep. Old Bay already contains salt, so taste the cooked fish before adding more.
For a spicier variation, use homemade blackened seasoning or Old Bay's blackened seasoning blend.
For a skillet version, try my Blackened Mahi Mahi.
Ingredients
- Mahi mahi fillets, fresh or thawed
- Olive oil, for lightly brushing the fish
- Unsalted butter
- Seasoning: Old Bay or blackened seasoning
- Citrus: Lemon or lime
- Fresh herbs: Flat-leaf or curly parsley
- Salt and freshly ground black pepper, optional, to taste before serving
Butter is optional: Skip it for a dairy-free option or to reduce calories, keeping the olive oil. As the butter melts, it creates a sauce you can spoon over the fish before serving.
See the recipe card below for quantities.
Substitutes for Mahi
You can make this recipe with snapper, grouper, tripletail, or halibut.
Adjust the baking time based on fillet thickness.
How to Roast Mahi Mahi
Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper and pat the fillets dry.
Step 2: Lightly brush the fish with olive oil, sprinkle with Old Bay, and top with cubed butter.
Step 3: Start checking at 10 minutes, adjusting for thickness.
Step 4: Rest for 2 minutes, then spoon the melted butter over the fish. Garnish with parsley and a little lemon zest, and serve with lemon wedges.
Storage and Reheating
- Store any leftover cooked fish in an airtight container in the refrigerator for up to 3 days.
- To reheat fish, gently warm it in the microwave or oven until heated through. Be cautious not to overcook it.
- You can heat the fish in a skillet with olive oil over medium heat for a few minutes.
What is Mahi Mahi?
Mahi mahi is a saltwater fish found in warm offshore waters, including the Gulf of Mexico and the waters around the Florida Keys.
It has firm flesh and a mild, slightly sweet flavor.
The fillets hold their shape well when baked, fried, grilled, or pan-seared.
Tips for Success
- Choose Quality Fish: Buy your Mahi Mahi from a trusted fish market. Look for domestic wild-caught mahi.
- Check Temperature: The FDA recommends cooking fish to an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy.
- Avoid Overcooking: Watch the fish as it bakes. Overcooked Mahi can become dry and tough. Remove it from the oven as soon as it's done.
This fish dinner is delicious and incredibly healthy! With 275 calories per serving, it's gluten-free and perfect for a low-carb diet.
Best Sides for Baked Mahi Mahi
Here are some of our delicious side dishes to go with your fish dinner:
Looking for more ideas? Here are more sides for baked fish.
Nothing beats the timeless combination of homemade Key Lime Pie with Mahi! In the Keys, it's the perfect ending to any meal.
More Mahi Dinner Recipes
For a complete one-pan meal, try Sheet Pan Fish and Vegetables with mahi mahi and broccoli.
For a crispy version, try my Panko Crusted Mahi Mahi.
You'll find more ways to prepare this fish in The Best Mahi Mahi Recipes.
Roasted Mahi Mahi FAQ
My fillets took 11 minutes at 400°F. Start checking at 10 minutes, since cooking time varies with fillet thickness.
Cook it to an internal temperature of 145°F, measured in the thickest part of the fillet.
Yes. Thaw the fillets according to the package instructions and pat them dry before seasoning. Follow the same baking method as fresh fish.
Yes. Keep the olive oil and skip the butter for a dairy-free version. The butter adds richness and creates a sauce to spoon over the cooked fish.
Oven Roasted Mahi Mahi with Old Bay
Ingredients
- 1 ½ pounds mahi mahi fillets, fresh or thawed
- 1 tablespoon olive oil
- 2 tablespoons Old Bay seasoning or blackened seasoning
- 1 lemon, cut into wedges; zest optional
- 3 tablespoons unsalted butter cut into small cubes
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper optional, to taste
Instructions
- Preheat the oven to 400°F and position the rack in the center. Line a baking sheet with parchment paper and pat the mahi mahi fillets dry with paper towels.
- Place the fillets on the baking sheet. Lightly brush with olive oil, sprinkle with Old Bay seasoning, and top with small cubes of butter.
- Bake for about 11 minutes, starting to check at 10 minutes and adjusting for fillet thickness. The fish should reach an internal temperature of 145°F in the thickest part.
- Let rest for 2 minutes, then spoon the melted butter over the fish. Garnish with parsley and optional lemon zest, and serve with lemon wedges.
Bob says
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