Mahi-mahi is a pretty blue and green fish with dark flesh. Cooked mahi-mahi has a firm, flaky texture. The fish can be grilled, baked or pan seared. Mahi-mahi can be baked with a crunchy, breaded coating as well. Coat mahi-mahi fillets in any crust, such as the usual bread crumbs or more unusual coatings made with macadamia nuts or dried potato flakes.
Preheat the oven to 400 degrees F.
Spread a piece of aluminum foil out on a rimmed baking sheet large enough to hold the breaded mahi-mahi fillets.
Coat the foil with vegetable oil using a pastry brush. The vegetable oil prevents the fish from sticking to the pan.
Place the breaded mahi-mahi fillets on the foil.
Slide the baking sheet into the oven and cook the fish for 10 minutes for each inch of thickness.
Remove the fish from the oven when the interior of the mahi-mahi is opaque and flaky. The breading must be golden brown before removing the fish from the oven.
Allow the cooked, breaded mahi-mahi to sit for 10 minutes before serving.
- Don't overcook mahi-mahi. Remove the fish from the oven as soon as it is done to prevent drying out the fish.
- Don't eat mahi-mahi that looks mushy or has a bad odor. Fresh mahi-mahi is firm and odor free.
Leigh Good has been writing for magazines and newspapers for more than 10 years. Her work has been published in numerous print and online publications. Good has a bachelor's degree in print journalism from Georgia State University.