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    Home » Fish & Shellfish » Baked Mahi Mahi Recipe

    Baked Mahi Mahi Recipe

    Dec 18, 2013 · by Valentina · 14 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Baked Mahi Mahi recipe is a delicious, light and healthy dish. Great for entertaining or a casual weeknight dinner, it's made with tomatoes, lemon and capers. Marinated Baked Mahi Mahi on a blue and white plate with rapini.

    This marinated Baked Mahi Mahi recipe is absolutely packed with delicious comforting flavors!

    I don't think fish is the first thing that comes to mind for a comfort food -- unless it's something like Cioppino or Smoky Tomato Fish Stew (pictured below).

    Smoky Tomato Fish Stew in a white bowl

    What's in this recipe?

    • Mahi Mahi
    • fresh tomatoes
    • olive oil
    • shallots
    • capers
    • garlic
    • lemon
    • salt, pepper

    Marinated Baked Mahi Mahi on a sheet pan

    Just look at those beautiful, fresh ingredients. I love it!

    It's hearty and light -- all at once, making it great for a cool winter night or a warm summer night.

    Marinated Baked Mahi Mahi with tomato slices on top

    What to serve with baked Mahi Mahi?

    This baked Mahi Mahi is especially lovely over rice or pasta. The sauce is soaked into every bite!

    It's really fantastic served on top of  Roasted Garlic Basil Brown Rice.

    Sometimes I serve it over bright green roasted vegetables, like broccoli or rapini.

    I hop eyou enoy this Marinated Baked Mahi Mahi dish as much as my family and I do!

    More Mahi Mahi recipes:

    • Thai Baked Mahi Mahi Recipe
    • Mahi Mahi Stuffed Hatch Chiles
    Lemon Tomato Caper Marinated Mahi Mahi Recipe

    Mahi Mahi Baked Recipe

    Valentina K. Wein
    Marinated Baked Mahi Mahi is a delicious, light and healthy dish. Great for entertaining or a casual weeknight dinner, it's made with tomatoes, lemon and capers.
    Print
    Prep Time 20 mins
    Cook Time 15 mins
    Marinating 30 mins
    Total Time 1 hr 5 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 200 kcal

    Ingredients
     
     

    • ⅓ cup capers, roughly chopped
    • ¼ cup shallots, finely chopped
    • 1½ tablespoons olive oil
    • 1½ teaspoon garlic, minced
    • zest of 1 small to medium-sized lemon
    • juice of 1 small to medium-sized lemon
    • 1½ cups tomatoes, washed and dried, thinly sliced
    • 4 (approximately 5-ounce) wild-caught Mahi Mahi fillets
    • Sea salt and freshly ground black pepper

    Instructions
     

    • In a small bowl, combine the capers, shallots, oil, garlic, lemon zest and lemon juice.
    • Spread a tablespoon or so of the marinade to the bottom of an (approximately 9 X 9 X 3 -inch) baking dish. Then place about half of the tomato slices in a single layer on top and drizzle a bit more of the marinade over them.
    • Dredge the fish fillets into the marinade, coating them well and then place them on top of the marinade-drizzled tomato slices. Evenly distribute the remaining marinade over the fish fillets, followed by the remaining tomato slices -- they should completely coat the fish.
    • Cover with plastic wrap and marinate for 30 minutes in the refrigerator.
    • Preheat the oven to 450°F.
    • Remove the plastic, season with salt and pepper, and place in the preheated 450°F oven. Bake just until he fish is cooked through, about 15 minutes.
    • Serve!

    Notes

    Calorie count is only an estimate.
    Keywords light and healthy, fish for dinner party
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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    • Blackened Mexican Salmon with Lime
    • Salmon Burgers with Lemon and Dill (Made with Fresh Salmon)
    • Tomato Fish Stew

    Reader Interactions

    Comments

    1. Colette

      December 18, 2013 at 11:23 pm

      Gorgeous! I want to eat my monitor. xo

      Reply
      • valentina

        December 19, 2013 at 5:29 am

        Don't do that! Jut make dinner. 😉

        Reply
    2. David

      December 19, 2013 at 1:02 am

      What a perfect meal! I have never cooked mahi-mahi - gonna get myself down to Whole Foods because I think this will be Christmas dinner!

      Reply
      • David

        December 22, 2013 at 6:21 pm

        Harrumph. Mark said "no" for Christmas (he wants beef) but said "yes" for Boxing Dau!! Yay!

        Reply
        • valentina

          December 23, 2013 at 8:57 pm

          What time shall I show up? 😉

          Reply
          • David

            December 28, 2013 at 4:40 pm

            Wow this was so tasty! I have to admit that, since I cannot eat garlic and Mark has a little trouble with raw or undercooked onions, I sautéed the shallots a bit before making the marinade and I also added chopped kalamata olives to make up for the missing garlic. Hope you don't mind! 🙂 Also, I did photograph it and would love to post on it in the spring, as long as a.) you don't mind my changes, and b.) I link back to your post/blog? xo

            Reply
    3. Deb

      December 19, 2013 at 6:11 pm

      Yes to holiday busy! And an even bigger yes to taking time to make a healthy and delicious dinner! A very appealing and flavorful mahi-mahi recipe!

      Reply
      • valentina

        December 20, 2013 at 2:51 pm

        Thanks, Deb. Hope you can take time out to enjoy! XO

        Reply
    4. Alanna

      December 20, 2013 at 4:44 am

      Yum! Fish definitely says comfort food, to me. This recipe is right up my alley 🙂

      Reply
      • valentina

        December 20, 2013 at 2:50 pm

        Thanks so much, Alanna. Enjoy and happy holiday's!

        Reply
    5. Anissa

      December 23, 2013 at 3:10 am

      Can this recipe work with other fish?

      Reply
      • valentina

        December 23, 2013 at 6:40 am

        Hi Anissa, yes it would also be great with Tilapia, Flounder, Cod, Sea Bass... Hope you try it. 🙂

        Reply
    6. Jessica Guidry

      August 29, 2014 at 10:32 am

      I like sautéing the lemon tomato caper goodies (with a splash of white wine) in a pan and serving it on top of/or next to our grilled fish. That way all the flavors have a chance to meld and the fish isn't sitting in liquid. This is our go-to recipe! I imagine it would be just as fantastic with chicken or steak.
      Adding fresh basil during the summer is always an option 🙂
      Thank you for this awesome recipe!!

      Reply
      • valentina

        August 31, 2014 at 9:18 pm

        Thakns, Jessica -- yes would be delicious with chicken and meat. YUM! 🙂

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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