This Baked Mahi Mahi recipe is full of fresh and gorgeous Thai flavors. They blend together perfectly with the succulent fish, and it’s quick and easy to prepare.
I was fortunate enough to have been able to spend a couple of hours with the lovely Katie Chin recently. I was invited to a book signing for her latest cookbook, Everyday Thai Cooking, with a bag of Asian produce in hand — Thai inspired I was!
What’s in this Thai Baked Mahi Mahi recipe?
Mahi Mahi, of course. 😉 And . . . .
- coconut milk
- turmeric root
- brown sugar, salt, pepper
I put all of these amazing flavors and fragrances together and made the most delicious, aromatic marinade of all time.
fresh turmeric root
How to Bake Mahi Mahi
Mahi Mahi can be marinated or simply lightly seasoned with salt, pepper and citrus.
Bake the fish in a preheated 450°F oven just until it’s almost cooked all the way through. The center of the fillets should be slightly translucent for the ultimate texture. This should take 10 to 15 minutes.
This dish is light, healthy, packed with flavor, and beautiful.
What to serve with it?
I love serving this fish dish over Coconut Cilantro Rice with a lovely green side salad.
Outside of the marinating time, this dish is quite easy to prepare and it’s lovely for entertaining. Everyone always raves about it.
More Mahi Mahi recipes to tempt you . . .
- Mahi Mahi Stuffed Hatch Chiles & Tomato Lime Sauce
- Lemon Tomato Caper Marinated Mahi Mahi
- Blackened Mahi Mahi
I hope you love this Thai Baked Mahi Mahi recipe as much as I do!
This is not a sponsored post and as always, I only write about things I love.
Fresh and gorgeous Thai flavors blend together perfectly to make this Thai Baked Mahi Mahi over-the-top-delicious.
- 1/2 cup light coconut milk
- 1 1/2 tablespoons fresh mint, washed and dried, finely chopped
- 1 tablespoon fresh Thai basil (or other basil is okay too), washed and dried, finely chopped
- 1 tablespoon fresh cilantro, washed and dried, finely chopped
- 1 tablespoon lemongrass (click here for how to cut the lemongrass), washed and dried, finely chopped
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger pulp
- 1 teaspoon fresh turmeric, grated (or 1/2 teaspoon dry, ground turmeric)
- 1/4 teaspoon brown sugar
- 4 approximately (5-ounce) Mahi Mahi fillets
- grapeseed oil for the pan
- salt and freshly ground black pepper
To make the marinade, add all of the ingredients -- except the Mahi Mahi, oil, salt and Pepper -- to a small bowl. Mix everything together until it's evenly incorporated and well blended.
Pour about half of the marinade into an approximately 9 X 13-inch baking dish, and place the the Mahi Mahi fillets on top. Then pour the remaining marinade evenly over them.
Cover tightly with plastic and marinate in the refrigerator for approximately 6 hours, turn the fillets over a couple of times during that time period.
Remove the marinated fillets from the refrigerator and preheat the oven to 450°F, and sprinkle both sides of the marinated fish with salt and pepper.
Place the fish in the oven and bake until it's almost cooked through, but slightly translucent in the center. You should easily be able to flake it apart with a fork. The baking time should be 10 to 15 minutes. Serve immediately.