Broiled Mahi Mahi with Parmesan Butter Recipe

I absolutely love sharing this Broiled Mahi Mahi with Parmesan Butter Recipe because it brings together the delicate, flaky texture of mahi mahi with a rich and savory parmesan butter that’s simply irresistible. I find this dish incredibly satisfying and surprisingly easy to make, making it a go-to favorite whether I’m cooking for a casual weeknight dinner or impressing guests at a small get-together. It’s all about that perfect golden crust with a burst of cheesy, buttery flavor that melts beautifully on each bite.

Why You’ll Love This Broiled Mahi Mahi with Parmesan Butter Recipe

What I find most enchanting about this Broiled Mahi Mahi with Parmesan Butter Recipe is the delightful contrast between the tender fish and the crispy, caramelized parmesan butter topping. The flavor profile really hits that sweet spot of savory richness with just the right hint of tang from the lemon, which brightens every bite. It’s like a comforting hug on a plate, but more sophisticated and fresh. I always appreciate how bursting with flavor this recipe is, despite requiring only a handful of simple ingredients.

Another reason I keep returning to this recipe is how effortless it is. I mean, from prepping the fish to pulling it out of the oven, it literally takes minutes, yet delivers results that could easily star on a restaurant menu. No complicated steps or mysterious ingredients—just a straightforward, trust-me-on-this approach. I find it perfect for any occasion: family dinners, casual entertaining, or even a special occasion where you want something both elegant and satisfying. Every time I make it, it feels like I’m treating myself and anyone I serve it to, without the stress of overcomplicating the cooking.

Ingredients You’ll Need

The image shows three raw wild caught mahi mahi fillets laid side by side on a white oval plate at the left side of the image. To the right, there are four small bowls and dishes arranged vertically on a white marbled surface: a small bowl with black pepper and salt at the top, a small white bowl with a dollop of mayo below it, a clear glass bowl with a square of salted butter, and another clear glass bowl filled with shredded parmesan cheese at the bottom. Each ingredient is labeled with black text on a white background above or near it. The whole arrangement is viewed from above, and the colors are bright and natural. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity, and each ingredient plays an essential role in creating the final taste and texture. The mahi mahi provides a firm, flaky base; the parmesan butter adds creaminess and a golden crust; and the lemon brightens the dish to balance the richness perfectly.

1 ½ lb mahi mahi fillets (4 6oz fillets): Choose fresh, firm fillets for the best texture and flavor.
Kosher salt and black pepper: Essential for seasoning and enhancing the natural flavor of the fish.
2 tablespoons butter, softened to room temperature: Acts as the creamy, luscious base of the parmesan topping.
2 ½ tablespoons mayo: Helps bind the parmesan and butter and keeps the topping moist while broiling.
1oz parmesan cheese, grated (about ⅓ cup total): Provides that sharp, nutty flavor and gives the crust a beautiful golden finish.
Lemon wedges for serving: Adds a fresh, tangy burst that perfectly complements the buttery fish.

Directions

Step 1: Arrange your oven rack to the top third position, which is usually the second notch down from the top. Preheat your oven to 425°F (218°C). Line a large baking tray with a silicone baking mat or aluminum foil to keep things tidy—make sure not to use parchment paper since it will burn under broiling.

Step 2: Pat the mahi mahi fillets dry thoroughly with paper towels. This step is key to getting a nice crust. Season each fillet generously all over with kosher salt and black pepper. In a small bowl, combine your softened butter, mayo, and grated parmesan cheese, smashing and mixing thoroughly until you have a cohesive, spreadable mixture.

Step 3: Divide the parmesan butter mixture evenly between the four fillets, spreading roughly 1 ½ tablespoons across each piece using your hands or a spoon to cover the tops completely. Place the baking tray in the oven and bake for 5 minutes at 425°F. Then, switch your oven to broil and continue broiling for an additional 2-3 minutes. You’re looking for a browned, bubbling crust and for the fish to reach an internal temperature of 140°F. The mahi mahi should flake easily but still feel moist—make sure not to overcook!

Step 4: Remove the fillets from the oven and serve immediately with a generous squeeze of fresh lemon juice. I love pairing it with simple, fresh sides like balsamic glazed asparagus and crusty garlic bread for a perfectly balanced meal that feels both indulgent and wholesome.

Servings and Timing

This recipe comfortably serves 4 people, making it ideal for a small family meal or dinner with friends. The prep time is just about 5-10 minutes, mostly to mix the parmesan butter and season the fish. Cooking time totals around 8 minutes—5 to bake and 2-3 to broil—so you get dinner on the table quickly without sacrificing flavor. Altogether, you’re looking at about 15-20 minutes from start to finish. No resting time is necessary, but I recommend serving it right away to enjoy the parmesan crust at its crispy best.

How to Serve This Broiled Mahi Mahi with Parmesan Butter Recipe

On a white plate with a light brown rim, there is a piece of grilled fish topped with a golden brown melted cheese layer, positioned on the bottom right. To its left, bright green asparagus spears with hints of char marks are neatly arranged in a bunch. Above them, a square piece of light golden, crispy bread with small green and red herb bits sits. The plate rests on a white marbled surface with a green cloth visible on the bottom left. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Broiled Mahi Mahi with Parmesan Butter Recipe, I like to keep the accompaniments simple but flavorful. Crisp, vibrant vegetables such as roasted asparagus or green beans dressed with a bit of balsamic vinegar add an amazing tangy contrast to the rich buttered fish. Garlic bread or crusty baguette slices work wonderfully to soak up any buttery juices on the plate. I find these sides elevate the whole experience without overpowering the delicate mahi mahi.

For presentation, I love arranging each fillet neatly on warm plates and finishing with a bright wedge of lemon on the side. A sprinkle of finely chopped parsley or chives adds that fresh herbal pop and a touch of color that makes the dish feel inviting. I also enjoy drizzling a tiny bit of high-quality olive oil over the fish before serving for an extra glossy finish.

As for beverages, a chilled glass of Sauvignon Blanc or a crisp Pinot Grigio pairs beautifully with the parmesan and buttery notes, balancing the flavors and refreshing the palate. If you prefer something non-alcoholic, a sparkling water with a twist of lime or homemade iced tea with lemon complements the dish perfectly. This recipe fits beautifully into family dinners, date nights, or even weekend lunches when you want a special yet straightforward dish served warm and fresh from the oven.

Variations

I love experimenting with this Broiled Mahi Mahi with Parmesan Butter Recipe to suit different tastes or dietary needs. For instance, if you want to swap mahi mahi, other firm white fish like cod, halibut, or swordfish work just as well with the parmesan butter topping. Each offers a slightly different texture but all hold up nicely under the broiler.

If you’re aiming for a dairy-free or vegan twist, you can substitute the butter and parmesan with vegan butter and a nutritional yeast mixture to mimic the nutty flavor of parmesan. Mayo can be swapped for vegan mayonnaise or even Greek yogurt for a lighter option. These substitutions may slightly alter the texture but still deliver fantastic flavor.

For flavor variations, I sometimes add a pinch of smoked paprika or fresh minced garlic into the parmesan butter mix for a smoky or more aromatic profile. Another great technique is using a grill pan or outdoor grill for cooking, which adds an amazing char flavor to the fish and butter crust, giving it a unique twist that’s fantastic for summer gatherings.

Storage and Reheating

Storing Leftovers

If you have any leftovers of this delightful Broiled Mahi Mahi with Parmesan Butter Recipe, be sure to store them in an airtight container in the refrigerator. I find that glass containers with tight-fitting lids work best to keep the fish fresh without absorbing odors. It’s best eaten within 2 days to enjoy the fish at its optimum flavor and texture.

Freezing

While I don’t usually recommend freezing cooked mahi mahi with parmesan butter because the texture can change slightly upon thawing, it is possible if you want to save some for later. Wrap each fillet tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 1 month. When ready to eat, thaw overnight in the fridge before reheating gently.

Reheating

To reheat leftovers without drying out the fish, I recommend using a low oven setting around 300°F and covering the fillets loosely with foil to retain moisture. Heat for about 10 minutes until just warmed through. Avoid microwaving when possible, as it tends to make the fish rubbery and can toughen the parmesan crust. A gentle reheating preserves the buttery flavor and flaky texture best.

FAQs

Can I use other types of fish for this recipe?

Absolutely! Firm white fish like cod, halibut, or swordfish are excellent substitutes. They hold up well under the broiler and pair beautifully with the parmesan butter topping.

How do I know when the mahi mahi is perfectly cooked?

Look for a bubbly, browned parmesan crust and check the internal temperature with a thermometer—it should reach 140°F. The fish should flake easily with a fork but still feel moist and tender.

Is it necessary to use mayo in the parmesan butter mix?

The mayo helps bind the mixture and keeps the topping moist as it cooks, but if you prefer, you can substitute it with Greek yogurt or omit it entirely, though the texture may be slightly different.

Can I prepare this recipe ahead of time?

You can assemble the parmesan butter mixture and season the fish in advance, but I recommend baking and broiling just before serving for the best crust and texture.

What are the best side dishes to serve with this mahi mahi?

I love pairing it with balsamic asparagus, garlic bread, roasted vegetables, or even a light salad. These sides complement the rich, buttery fish perfectly without overpowering it.

Conclusion

I can’t recommend this Broiled Mahi Mahi with Parmesan Butter Recipe enough. It’s quick, satisfying, and packed with flavor that feels both comforting and elegant. Give it a try the next time you want to treat yourself or loved ones to something truly special that doesn’t take hours in the kitchen. I promise it’ll become one of your favorites just like it is for me.