Entrée: United States – Crusted Mahi-Mahi

Serving Size: 4

Approximate Time

Prep 15 min

Cook 14 min

Additional 2 min

Total 31 min

Ingredients

4 mahi-mahi fillets (5–6 oz / 140–170 g each, about 1 inch thick)
1 cup (100 g) panko breadcrumbs
1 / 3 cup (30 g) finely grated Parmesan cheese
2 tbsp (8 g) finely chopped fresh parsley
1 tbsp (4 g) finely chopped fresh dill (optional)
1 tsp lemon zest
1 small garlic clove, finely minced (or 1 / 2 tsp garlic powder)
1 / 2 tsp smoked paprika
1 / 2 tsp kosher salt, plus more to season fish
1 / 4 tsp black pepper
3 tbsp (45 ml) olive oil, divided
2 tbsp (30 g) mayonnaise (or 1 tbsp Dijon mustard + 1 tbsp mayonnaise)
1 tbsp (14 g) unsalted butter, melted (optional, for richer crust)
Lemon wedges, for serving

Instructions

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment and lightly oil it.
Make the crust: In a bowl, combine panko, Parmesan, parsley, dill (if using), lemon zest, garlic, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add 2 tablespoons olive oil and the melted butter (if using), tossing until the crumbs are evenly moistened.
Pat the mahi-mahi dry. Lightly season both sides with a pinch of salt and pepper.
Spread a thin layer of the mayonnaise (or the Dijon–mayo mixture) over the top side of each fillet to help the crumbs adhere.
Press the crumb mixture firmly onto the coated tops of the fillets, dividing evenly (about 1/4 to 1/3 cup per fillet).
Place the fillets, crust side up, on the prepared baking sheet. Drizzle the remaining 1 tablespoon olive oil around the fish.
Bake until the fish flakes easily and the crust is golden, 10–14 minutes depending on thickness (internal temperature 130–135°F/54–57°C). For extra browning, broil for 1–2 minutes at the end, watching closely.
Rest 2 minutes. Serve with lemon wedges and, if desired, a sprinkle of fresh herbs.