Easy Baked Mahi Mahi Recipe

Mahi mahi is a tropical fish hailing from the warm waters around Hawaii, so it's no surprise that it marries so well with tropical flavors! And in this dish, Michelle McGlinn of Slate and Platter has come up with the perfect way to show it off.

"Mahi mahi is Hawaiian for 'strong'," she explains, noting that it is so named "for the way it swims. But strong fish in the ocean = strong on your plate, too!"

Those who aren't fans of fishier flavors need not balk! Mahi mahi's strength is mainly in its texture: it boasts a mild flavor, but it is also not as delicate as other white fish, making it supremely easy to work with. Says McGlinn, "it is much less flaky than most and can handle a glaze or marinade well."

She uses this quality to its advantage by pairing mahi mahi with a flavorful glaze and a colorful mango and pepper salsa. "I used mango and orange for a sweet and citrusy flavor profile, and paired them with mild peppers to add depth," she explains. The resulting easy baked mahi mahi is the perfect weeknight supper or standout dinner party main dish.

To make this easy baked mahi mahi, you will, of course, need mahi mahi fillets. They will be baked with orange slices and glazed with a sauce made from orange juice and raw honey spiced with coriander, white pepper, garlic, and a touch of chili powder.

"I like to use raw honey because it has more health benefits than regular honey," explains McGlinn. "The sweet, sticky nature of the honey adds depth to the chili and coriander and pairs perfectly with the citrusy orange. Better yet, it goes perfectly with the salsa."

Speaking of which, the salsa is made with mango, both yellow and red bell pepper, cilantro, olive oil, and lime juice. A pinch of salt and some cooked rice to serve alongside the dish, and you've got everything you need!

To make this baked mahi mahi, begin by preheating the oven to 425 degrees Fahrenheit. While it heats, make the glaze by stirring together the honey, coriander, white pepper, chili powder, garlic, salt, and juice of half the orange. Whisk well until completely combined.

McGlinn notes that if you don't have white pepper in your cupboard, there's no need to run out and get it just for this dish. "You can use black pepper instead of white here," she says. "White pepper just pairs so well with coriander because of its 'nutty-sweet' flavor."

Once the glaze has come together, it's time to brush it on the mahi mahi. First, place the fish on a foil-lined baking sheet, for easier cleanup. Then, brush each fillet generously with glaze, reserving any excess. Lastly, slide some orange slices under or on top of the fillets (chef's choice!), and then slip the baking sheet into the oven, where it will bake for 20 minutes. An easy-baked mahi mahi worthy of the name!

While the fish is in the oven, it's time to make the salsa. Small-dice the mango and peppers, and add them to a medium bowl with the chopped cilantro, olive oil, lime juice, and a generous pinch of salt. Mix well to combine, and the salsa is ready to enjoy!

Any salsa leftovers are super versatile, according to McGlinn. Use as a topping for carnitas or chicken tacos or dip into it with tortilla chips. "You could also add corn to the salsa and serve as a side dish to grilled chicken or hamburgers," she suggests.

After 20 minutes, the mahi mahi should be flaky and cooked through. Remove it from the oven, and brush with any remaining glaze for even more flavor — this "strong" fish can handle it. 

You can serve this easy baked mahi mahi with a side of cooked white rice and, above all, heaped with loads of that delicious salsa. You can also garnish with even more chopped cilantro, if you like, for a pop of green color.