This broiled mahi mahi recipe gets you a golden, lightly charred fillet with a juicy, flaky center in about 15 minutes, using a sheet pan, a quick lemon-garlic marinade and your oven’s broiler. There’s no flipping around a hot grill and no standing over a skillet, which makes it one of the easiest ways to cook a fish dinner on a weeknight.
What Is Mahi Mahi, and Why Broil It?
Mahi mahi is a warm-water fish also called dolphinfish. Despite the nickname, it has nothing to do with dolphins, which are mammals. The name is commonly translated from Hawaiian as “very strong,” and the fish is known for its firm, mild, slightly sweet flesh that holds together on the grill or under the broiler instead of falling apart. It’s lean, so it dries out quickly if you cook it too long, which is the main thing to watch.
Broiling suits it well. The intense overhead heat browns the top in minutes, before the inside has time to dry. Think of it as grilling upside down. It’s also a good fit for thick fillets that might break apart in a pan.
Broiled Mahi Mahi Recipe Ingredients
- 4 mahi mahi fillets, about 6 oz each
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon paprika (smoked paprika adds a nice depth)
- ½ teaspoon onion powder
- ½ teaspoon sea salt and ¼ teaspoon black pepper
- Lemon wedges and chopped parsley, to serve
Broiler Basics: Rack Position, Heat and Timing
Broilers vary a lot, so it helps to know your own. Most ovens have one setting, usually called “broil” or “high,” and some have a low option that’s gentler. Put the rack so the top of the fish is about 4 to 6 inches from the element. Closer browns faster and risks burning the edges before the middle cooks. Farther away is slower and gives less color. Preheat the broiler for about 5 minutes, and keep the oven door slightly ajar on electric ovens that need it (check your manual).
Thickness matters more than anything else for timing, so use this as a guide and always confirm with a thermometer. The fish is done at 145°F (63°C).
Broiled Mahi Mahi Recipe Timing by Thickness
| Fillet thickness | Approximate time | Notes |
|---|---|---|
| ½ inch | 4 to 5 minutes | Often fine without flipping; watch closely |
| 1 inch | 5 to 7 minutes | Flip once halfway |
| 1¼ to 1½ inches | 8 to 10 minutes | Flip once; use a thermometer |
How to Broil Mahi Mahi, Step by Step
- Heat up. Set the broiler to high and the rack 4 to 6 inches from the top. Line a baking sheet with foil or parchment and brush it lightly with oil so the fish won’t stick.
- Whisk the marinade. Combine the olive oil, lemon juice, garlic, paprika, onion powder, salt and pepper.
- Dry and coat the fish. Pat the fillets very dry with paper towels, since surface moisture steams instead of browns. Lay them on the pan and brush both sides generously with the marinade. Ten minutes at room temperature is plenty. Longer in lemon juice can turn the surface mushy.
- Broil. Cook for 5 to 7 minutes for 1-inch fillets, flipping once halfway, until golden at the edges and the flesh flakes easily and reads 145°F. Don’t walk away. A broiler can go from golden to burned in a minute.
- Finish. Rest it for a minute or two, then serve with parsley and lemon wedges.
Broiled Mahi Mahi Recipe Card
Broiled Mahi Mahi Recipe
Equipment
- Baking sheet or broiler pan
- Aluminum foil or parchment paper
- Small bowl (for marinade)
- Whisk or fork
- Basting brush (optional)
- Oven mitts
Ingredients
- 4 mahi mahi fillets about 6 oz each
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves minced
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Lemon wedges for serving
- Chopped fresh parsley optional garnish
Instructions
- Preheat the broiler: Set your oven’s broiler to high. Line a baking sheet with foil or parchment paper and lightly oil it to prevent sticking.
- Make the marinade: In a small bowl, whisk together olive oil, lemon juice, garlic, paprika, onion powder, salt, and pepper.
- Marinate the fish: Pat mahi mahi fillets dry with a paper towel. Place them on the prepared baking sheet and brush generously with the marinade on both sides.
- Broil the mahi mahi: Broil for 5–7 minutes, flipping once halfway through, until the fish flakes easily with a fork and is golden around the edges.
- Garnish and serve: Remove from the oven, garnish with chopped parsley and lemon wedges, and serve hot.
Notes
Fresh vs. Frozen Mahi Mahi
Frozen is often the better choice unless you live near a coast, because mahi mahi is mostly caught far from where it’s eaten and is usually frozen at sea. Thaw it overnight in the refrigerator, never on the counter, then pat it very dry. If you need it faster, seal it in a bag and submerge it in cold water for 30 to 60 minutes. Fresh fillets should smell clean and slightly briny, look moist, and feel firm. Skip anything with a strong sour or ammonia smell.
It’s a lean fish with lots of protein but, unlike salmon, it isn’t a major source of omega-3 fats. The US FDA and EPA advice charts have listed mahi mahi among fish to eat in moderation rather than freely, so if you’re pregnant or cooking for young children, check the current chart for how often it’s recommended.
Toppings That Work
A fresh mango or pineapple salsa is the classic pairing: diced fruit, red onion, cilantro, lime juice and a pinch of salt. Avocado crema (mashed avocado blended with lime and a little yogurt) is cooling next to the smoky paprika. A spoonful of lemon butter, melted butter with lemon and parsley, makes it richer. You can also flake the cooked fish into warm tortillas for tacos with slaw, or onto a rice bowl with cucumber and avocado.
What to Serve With It
Simple sides let the fish stand out: roasted asparagus or broccoli, herbed rice, or a green salad with a citrus vinaigrette. A scoop of Chamorro red rice adds color, and the sesame cucumber salad brings crunch. If you enjoy quick fish dinners, the pan-seared Acadian redfish uses a similar lemon-garlic flavor on the stove. For something cold and tart to end the meal, try the blueberry lemon mascarpone cake.
Swaps, Leftovers and Safety
Cod, halibut, snapper or swordfish all work with the same marinade. Lime juice can replace lemon, and a pinch of cayenne adds heat. For a baked version, cook at 400°F (200°C) for 12 to 15 minutes. Leftovers keep in the refrigerator for up to 2 days (the recipe card says the same), and should be refrigerated within 2 hours of cooking. Reheat gently in a 300°F oven or in a skillet with a splash of water, since the microwave dries fish quickly. Cooked mahi mahi doesn’t freeze especially well, so it’s best eaten fresh.
The recipe card lists 240 calories per fillet, which will vary with the size of your fish and how much marinade you use. The recipe contains fish only, and no common allergens other than that, unless you add butter or toppings.
Questions About This Broiled Mahi Mahi Recipe
Do I need to flip the fish? For fillets about an inch thick, yes, once halfway. Thin fillets can cook through on one side.
Can I cook it from frozen? It’s better to thaw it first. Frozen fillets release water, which keeps the surface from browning.
How do I know it’s done? The flesh turns opaque and flakes with a fork, and a thermometer reads 145°F (63°C).
Why is my fish dry? It was cooked too long, or the fillets were thin and the broiler was too close. Pull it a minute early next time, since it keeps cooking as it rests.
If you make it, tell me how thick your fillets were and how long your broiler needed. Those details help other cooks more than any rule I can write.
Related reading: Mahi Mahi with Coconut Rice and Mango Salsa on Allrecipes