Parmesan Crusted Baked Mahi Mahi Recipe

In the world of seafood, mahi mahi holds a special place for both its taste and versatility. Known for its firm texture and subtly sweet flavor, mahi mahi—also called dolphinfish or dorado—is prized in many coastal cuisines, from the Pacific islands to the Caribbean. Unlike more delicate white fish such as cod or flounder, mahi mahi can stand up to bold ingredients and crusted finishes, making it a prime candidate for oven-baking with a rich, savory topping like parmesan.

Parmesan crusting transforms this already delectable fish into a restaurant-worthy dish, adding layers of umami, texture, and aroma. When baked properly, the crust becomes golden and crisp, forming a beautiful contrast to the moist, flaky fish beneath. It’s the kind of dish that delivers complexity without requiring advanced culinary skills or exotic ingredients. With just a few kitchen staples—parmesan, breadcrumbs, herbs, and a good cut of fish—you can create a meal that’s both healthy and indulgent.

This dish appeals to a broad range of palates. For those new to cooking fish, mahi mahi is forgiving—it resists overcooking and holds together well. For those counting calories, the lean protein profile and baked preparation offer a nutritious alternative to fried seafood. And for those with gourmet sensibilities, the pairing of nutty parmesan and fresh herbs over tender fish is pure culinary harmony.

Step-by-Step Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 400°F (200°C). Place a rack in the center position.

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2. Line a baking sheet with parchment paper or lightly grease a ceramic baking dish.

Step 2: Pat Dry and Season the Fish

1. Pat the mahi mahi fillets dry with paper towels. Removing excess moisture helps the crust adhere and prevents steaming during baking.

2. Lightly season each fillet with salt and pepper on both sides. Don’t oversalt—the Parmesan adds additional saltiness.

Step 3: Make the Parmesan Crust

In a medium mixing bowl, combine the following:

• ½ cup grated Parmesan

• ⅓ cup panko breadcrumbs

• 1 tbsp chopped parsley

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp thyme or Italian seasoning

• Zest of 1 lemon

• Optional: red pepper flakes or chopped chives

Mix well until the ingredients are evenly distributed. The mixture should be crumbly, not wet.

Step 4: Add Moisture Base to the Fish

1. Spread a thin layer of mayonnaise or Greek yogurt on the top of each fillet using a spoon or silicone brush.

2. This base acts as glue for the crust and keeps the fish moist.

Optional:

• Mix 1 tsp of Dijon mustard into the mayo for extra tanginess.

Step 5: Apply the Crust

1. Spoon the prepared parmesan mixture generously over each fillet.

2. Press lightly with your fingers or the back of the spoon so the crust adheres firmly to the mayonnaise layer.

3. Ensure even coverage, but don’t press too hard—you want the crust to sit lightly and crisp up in the oven.

Step 6: Bake the Fish

1. Place the prepared fillets onto the baking sheet or dish.

2. Bake in the preheated oven at 400°F (200°C) for 12–15 minutes, depending on thickness.

   • A 1-inch thick fillet will usually need about 14 minutes.

3. The fish is done when:

   • The crust is golden brown

   • The internal temperature reaches 135–140°F (57–60°C)

   • The flesh flakes easily with a fork and is opaque

Optional Finish:

• Broil for the last 1–2 minutes to intensify the crust’s golden crispiness—watch closely to avoid burning.

Step 7: Rest and Serve

1. Remove the fish from the oven and let it rest for 2–3 minutes.

2. Plate with your choice of sides, add lemon wedges, and sprinkle extra herbs (like parsley or chives) for color and freshness.

Step 8: Suggested Side Dishes & Sauces

Sides:

• Garlic mashed potatoes

• Buttered rice pilaf

• Roasted asparagus or broccolini

• Herb couscous

• Grilled corn or mixed greens salad

Sauces:

• Lemon dill aioli

• Basil pesto

• Yogurt herb sauce

• Garlic butter drizzle

• Mango salsa for tropical flair