Baked Mahi Mahi with Pineapple Salsa

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Need a quick and flavorful meal? This easy oven baked mahi mahi is ready for the table in under 20 minutes. Serve it up with a simple pineapple jalapeño salsa.

We’re trying to add more fish to out diets, but I admit I get tired of the same salmon each week.

Enter mahi mahi! This fish has become easier to find frozen, and it makes for a nice change up in your seafood routine.

Also known as dorado, mahi mahi is firm in texture and flavorful, so it doesn’t need a lot of dressing up to be delicious.

One of my favorite ways to enjoy it is with a quick pineapple salsa. It’s such a bright and vibrant dish! Enjoy with your favorite veggies or turn it into fish tacos with avocado crema. Either way, it’s a quick mealtime winner.

Ingredients for baked mahi mahi

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Mahi mahi filets – Mahi mahi is usually sold in filets or steaks. Depending on where you live, it will most likely be located in the freezer section rather than the seafood counter.

Lemon – You’ll need 1 whole lemon.

Olive oil – For cooking

Salt and pepper – To season the fish. We’ll also add some salt to the salsa.

Pineapple – Canned pineapple can be used here. I recommend using rings or tidbits. We’ll cut them smaller, but crushed pineapple is a little too small.

Jalapeño – Use 1 jalapeño for the salsa. You can use less if your pepper is particularly large or you don’t like a lot of heat. Want things spicier? Swap in serrano pepper instead.

Red onion – Red onion adds just a bit of bite to the salsa. 

Cilantro – For an herbal boost to the salsa. Fresh cilantro is good, but you can also use lightly dried — it’s found near the other herbs in the produce section.

How to thaw frozen fish

If frozen, you’ll need to thaw the mahi mahi before making this recipe.

The best method to thaw it is to place the fish filets in a shallow bowl or on a plate and put in the refrigerator overnight.

For day-of thawing, set the filets in a bowl filled with cool water for a few hours.

You can also quickly thaw the filets by running them under cool water. Do not use hot water to thaw!

How to make this recipe

First, preheat the oven to 400°F. Line a baking sheet with parchment paper or reusable silicone liner to prevent sticking, or use a shallow baking dish.

Slice the lemon and place 2-3 slices into two columns on the baking sheet.

Pat the mahi mahi filets dry with a paper towel. Place the fish on top of the lemon slices. You can also squeeze a little lemon juice over the top with any remaining slices, if you like.

Brush with a small amount of olive oil, then season with salt and pepper.

Bake for 10-15 minutes, until fish easily flakes and the internal temperature reaches 145°. The amount of time will depend on the thickness of the filets.

To make the pineapple salsa, drain the pineapple (if needed) and cut into small pieces. Add to a mixing bowl.

Dice the jalapeño, removing seeds if desired, and add to the pineapple along with the red onion, cilantro, and a pinch of salt.

Mix well and taste. Add more cilantro or salt as desired.

When the mahi mahi is done, take the filets off the lemon slices and plate with the pineapple salsa on top.

Serving suggestions

This is a wonderfully bright and refreshing dish, so I like to serve it with a green salad topped with green goddess dressing or a crisp jicama salad.

You can also serve it with roasted asparagus, sautéed peas and carrots, or an avocado corn salad.

If you’re making this baked mahi mahi into tacos, add on seasoned black beans, refried beans, or borracho beans.

Make this easy baked mahi mahi recipe for a wonderfully delicious and healthy meal!