Broiled Mahi Mahi with Parmesan Butter Crust

Erica’s Thoughts

White fish is lean and healthy, but it can be bland unless you treat it right. Mahi mahi has a firm texture and a mild flavor, so a little richness and high heat go a long way to make it crave-worthy. The approach here is simple: broil quickly at high heat, use a rich topping to lock in moisture, and let salty parmesan add deep savory flavor.

How we elevate this simple fish

1. Broil briefly on high to lock in moisture and keep the fillets tender.
2. Use a butter-and-mayo mixture to boost flavor and protect the fish from drying out under high heat.
3. Finish with freshly grated parmesan that melts, browns and bubbles for texture and savory taste.

This recipe is a go-to when you want something that feels special without fuss. It pairs beautifully with simple sides and comes together in about ten minutes of active time.

What You’ll Need to Make Broiled Mahi Mahi

Mahi mahi fillets: Choose wild-caught or fresh if available, otherwise frozen individually wrapped fillets work fine — thaw completely before cooking.

Kosher salt and freshly cracked black pepper: Simple seasonings that enhance the fish without masking it.

Butter: Use softened butter for flavor and richness. Salted or unsalted both work; if using unsalted, season accordingly.

Mayonnaise: An oil-rich binder that helps the topping adhere and keeps the fish moist. Avocado oil mayo or classic mayo both work well.

Parmesan cheese: Freshly grated parmesan melts and browns better than pre-shredded cheese. Grating from a block yields the best flavor and texture.

Equipment: A large rimmed baking sheet lined with a silicone baking mat or aluminum foil is ideal. Avoid parchment paper when broiling because it can burn. A broiler pan is also useful if you prefer.

How to Make Broiled Mahi Mahi

Place the oven rack in the upper third of the oven and preheat the broiler. If your oven requires a starting temperature, preheat to 425°F (218°C) and be ready to switch to broil for finishing. Line a baking sheet with a silicone mat or aluminum foil for easy cleanup.

1. Pat the mahi mahi fillets dry with paper towels. Season both sides with kosher salt and freshly cracked black pepper.
2. In a small bowl, combine softened butter, mayonnaise and grated parmesan. Mash together with a fork until the mixture is smooth and evenly combined.
3. Spread the mixture evenly over the top of each fillet, covering the surface so it browns and bubbles under the broiler.
4. Bake the fillets at 425°F for about 5 minutes, then switch the oven to broil and broil 2–3 minutes more until the topping is golden and bubbly and the fish reaches about 140°F. Fillets under ½-inch thick will cook quickly; thicker fillets can be roasted a little longer before broiling.

Serve immediately with a squeeze of fresh lemon juice. For a prettier presentation, arrange fillets on a platter and garnish with parsley sprigs and lemon slices.

Variation Ideas

• Dried seasonings: Stir in a pinch of garlic powder, smoked paprika, or your favorite dried spice to the parmesan-butter mixture.
• Fresh herbs: Finish with chopped parsley, chives or dill for brightness.
• Other fish: This method works well with halibut, cod, salmon or trout — adjust cooking time by thickness.

Expert Tips

• Watch the broiler: Broilers vary widely. Stay nearby to prevent burning the topping.
• Softened butter: Make sure butter is soft so it blends thoroughly with the mayo and parmesan for an even spread.
• Dry the fish: Patting fillets dry helps the topping adhere and prevents steaming.
• Don’t overcook: The fish is done when it flakes easily and reaches about 140°F internal temperature.
• Preheat: Always preheat the broiler so cooking times are accurate.

What to Serve with Broiled Mahi Mahi

• Balsamic asparagus
• Garlic bread or toasted ciabatta
• Roasted sweet potatoes and carrots
• Smashed fingerling potatoes with garlic-parmesan aioli
• Green salad with roasted squash and burrata

FAQs

Notes

Most mahi mahi fillets are thin; if yours are thicker than ½-inch, add 1–2 minutes to the initial roast before broiling. If your broiler has high and low settings, use the higher setting for the best browning. This recipe keeps flavors simple to let butter and parmesan shine, but a teaspoon of garlic powder or smoked paprika in the topping is a great optional variation.

Nutrition (per 6 oz fillet)

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