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Looking for a quick fish dinner that feels indulgent without taking forever to make? Say hello to this easy broiled mahi mahi! Perfectly flaky fish with a golden, bubbling parmesan-butter topping, this dish is an easy weeknight dinner but fancy-feeling enough for a date night or dinner party. 

sheet pan with mahi mahi fillets topped with a golden brown parmesan butter
Jump to:
  1. 1 Erica’s Thoughts
    1. 1.1 So here’s what we’re doing to elevate and flavor-fy if you will:
  2. 2 What You’ll Need to Make Broiled Mahi Mahi
  3. 3 How to Make Broiled Mahi Mahi
  4. 4 Variation Ideas
  5. 5 Expert Tips
  6. 6 What should I serve with broiled mahi mahi?
  7. 7 FAQs
  8. 8 If you love this healthy meal you’ll love these other easy recipes!
  9. 9 Broiled Mahi Mahi with Parmesan Butter
    1. 9.1 Description
    2. 9.2 Ingredients
    3. 9.3 Instructions
    4. 9.4 Notes
    5. 9.5 Would you like to save this?
    6. 9.6 Nutrition
    7. 9.7 Did you make this recipe?

Erica’s Thoughts

Soooo, white fish is an excellent source of lean protein. The gym bros have made this quite clear. But what they usually do not do is show how to transform a protein that is notoriously lean and bland into something totally crave-able and delicious. Mahi Mahi, and white fish in general, just needs a little love!

So here’s what we’re doing to elevate and flavor-fy if you will:

  1. Broil baby. High heat for a short time locks in moisture and prevents this lean fish from drying out.
  2. Slather to lock in moisture. The combo of mayo and butter helps lock in moisture and gives the fish great flavor.
  3. Simple seasonings. Salty parmesan gets all bubbly and golden brown on top and provides so much flavor.

The other evening, my husband and I were going to get Dungeness crab for a little seafood date night after the girls went to bed. Unforch, the crab was looking sus at the store so we passed. We came home, Ka-La put the girls to bed and I busted out this easy, broiled mahi mahi! Paired it with my balsamic asparagus and favorite garlic bread and boom. Eaten on the couch while watching Severance and that’s about as close to romance as we get these days LOL.

But truly, it was perfect. And this is going to be a meal in the very consistent rotation! It’s amazing how such a simple recipe can feel so fancy.

gray plate with garlic bread, asparagus and broiled mahi mahi fillet

What You’ll Need to Make Broiled Mahi Mahi

picture of the ingredients needed to make the recipe

Mahi mahi fillets: Mahi mahi is a lean fish with firm texture and mild taste. I like to buy wild-caught mahi mahi. I get the individually wrapped fillets in the frozen section at Costco (or any regular grocery store). If you can get fresh mahi mahi, that’s even better!

Kosher salt and freshly cracked black pepper: Simple yet essential seasonings that enhance the natural flavor of the fish without overpowering it.

Butter: We’re using butter for flavor and combining it with mayo to help increase it’s smoke point (since we’re cooking this at high heat). I use salted butter but you can use unsalted butter if that’s what you have. 

Mayonnaise: Mayo is oil-based and it’s great for locking moisture in proteins due to its high fat content. I like avocado oil mayo or kewpie mayo.

Parmesan cheese: Freshly grated parmesan adds a savory, bubbly finish that elevates the dish. You’ve heard me say this before and I’ll say it again, buy the block and grate it yourself! The flavor is infinitely better and it melts better.

Equipment: You’ll need a large baking sheet and I highly recommend a silicone baking mat. It’s important that the baking sheet is lined but not with parchment since we’re broiling and paper will burn. If you don’t have a reusable mat, you can use foil. You could also use a broiler pan.

How to Make Broiled Mahi Mahi

Begin by arranging your oven rack in the upper third of the oven, usually the second notch down, and preheat your broiler to around 550°F. Line a large baking tray with a silicone mat or aluminum foil for easy cleanup (avoid parchment paper, as it won’t withstand the high heat).

seasoned fish fillets on a lined baking sheet
parmesan cheese, mayo and butter mixed in a small bowl

Pat your mahi mahi fillets dry with a paper towel, season them with a pinch of salt and freshly cracked pepper and arrange in a single layer on the baking sheet. In a small bowl, use a fork to smash together the softened butter, mayo, and parmesan cheese until they’re well combined. Spread this luscious mixture all over the sides of the fish, ensuring every inch is covered.

parmesan butter mixture spread all over raw fish fillets
four broiled mahi mahi fillets on sheet pan

Broil fish until it reaches an internal temperature of 140°F, about 5 to 6 minutes. The topping should be beautifully browned and bubbly, and the fish will flake easily with a fork. If your fillets are thicker than about a half-inch, roast them at 425°F for 5 minutes first, then switch to the broiler for an extra 2 to 3 minutes to finish.

fish, asparagus and bread on a plate, fork and napkin, jar of ice water and basket of bread
flaked mahi mahi fish with a bite on a fork

Serve hot with a squeeze of fresh lemon juice and desired side dishes. If you’re serving for a party, place fish fillets on a serving platter and garnish with fresh parsley sprigs and lemon slices.

Variation Ideas

  • Dried seasonings: add a pinch of garlic powder, smoked paprika or any dried seasonings to the parmesan butter mixture if desired.
  • Herbal freshness: don’t forget to sprinkle fresh herbs like fresh parsley, chives or dill over the finished fish!
  • Type of fish: this is great with nearly any fish. Try halibut, cod, salmon or trout. Cooking time will vary depending on the fish.

Expert Tips

  • Keep a close eye: Broilers vary by oven—stay near the kitchen to avoid burning the topping.
  • Soft is key: Ensure the butter is well softened so it blends smoothly with the mayo and parmesan.
  • Pat dry: Thoroughly drying the fish ensures the topping adheres and prevents steaming.
  • Don’t overcook: The mahi mahi is ready when it flakes easily with a fork and reaches an internal temperature of 140°F. This only took me 5 minutes under the broiler but see the recipe notes for if you have thicker fillets.
  • Preheat the broiler: Don’t add your fish to the oven until the broiler is preheated. Otherwise, cooking time will be off.

What should I serve with broiled mahi mahi?

close up view of a piece of mahi mahi fish topped with broiled parmesan butter mixture

FAQs

Can I use frozen mahi mahi fillets?

Yes, just thaw them completely in the fridge or in a large bowl of cool water and pat them dry before seasoning.

How should I store leftovers?

Keep any leftover fish in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350 degrees for 5-6 minutes.

Can I use a different type of fish?

Absolutely. Salmon, cod, or halibut are delicious prepared with this method.

If you love this healthy meal you’ll love these other easy recipes!

Miso butter salmon

Garlic sweet chili shrimp

Blackened mahi mahi fish tacos

Mexican tuna salad

Ahi tuna ceviche

Cilantro lime shrimp tacos

bite of the featured recipe on a fork

Whether it’s a busy weeknight, date night in or dinner party for guests, I know you’ll love this mahi mahi recipe!

If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!

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sheet pan with broiled mahi mahi fillets

Broiled Mahi Mahi with Parmesan Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Erica
  • Prep Time: 5 minutes
  • Cook Time: 5-6 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Fish and Seafood
  • Method: Broil
  • Cuisine: American
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Description

Quick and elegant, this broiled mahi mahi features flaky fish topped with a golden parmesan butter – perfect for an impromptu, restaurant-worthy dinner!

Ingredients

Units Scale

  • 1 1/2 lb mahi mahi fillets (4 6oz fillets)

  • kosher salt and black pepper

  • 2 tablespoons butter, softened to room temperature

  • 2 1/2 tablespoons mayo

  • 1oz parmesan cheese, grated (about 1/3 cup total)

  • lemon wedges, for serving

Instructions

  1. Arrange oven rack to the top third of the oven, usually about the second notch down. Preheat oven to 425°F (218°C). Line a large baking tray with a silicone baking mat or aluminum foil. Don’t use parchment paper, it will burn.
  2. Pat mahi mahi fillets dry with a paper towel and season each with generous pinches of salt and pepper all over. In a small bowl, smash together the softened butter, mayo and parmesan cheese until well combined.
  3. Divide butter mixture evenly between all fillets, about 1 ½ tablespoons per fillet, using your hands to spread it out to coat each piece of fish evenly. Bake mahi mahi for 5 minutes. Then switch the oven to broil for another 2-3 minutes until the fish is just cooked through. It should reach 140 °F. The top will be browned and bubbling and the fish should flake easily with a fork. Take care to not overcook!
  4. Serve hot with a squeeze of lemon and side dishes like balsamic asparagus and garlic bread! Balanced meal perfection.

Notes

Most mahi mahi fillets are pretty thin (mine were ½-inch) but if you do have a thicker cut of fish you might want to need to increase the initial roast time by 1-2 minutes.

My broiler is only one setting at 550 degrees F. If you have high and low settings, use whichever is closest to 550 degrees (this is mostly likely high). Remember, all ovens are different so keep an eye out!

I like to keep this recipe v simple with the butter and parmesan flavors shining through. But you can absolutely add a teaspoon or so of garlic powder, smoked paprika or your favorite seasoning to the parmesan butter mixture.

Refer to above blog post for step-by-step photos, expert tips and answers to frequently asked questions.

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Nutrition

  • Serving Size: 6oz fillet
  • Calories: 283
  • Sugar: 0.1 g
  • Sodium: 370.5 mg
  • Fat: 12.8 g
  • Carbohydrates: 0.2 g
  • Fiber: 0 g
  • Protein: 39.5 g
  • Cholesterol: 168.2 mg

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