28+ Irresistible Keto Baked Mahi Mahi Recipes for Every Occasion

Are you looking for new, exciting, and keto-friendly ways to enjoy mahi mahi?

Whether you’re a seafood lover or just starting your keto journey, baked mahi mahi is an excellent choice for a healthy and low-carb meal.

With its mild flavor and flaky texture, mahi mahi works wonderfully in a variety of baked dishes, offering endless possibilities to satisfy your taste buds while sticking to your ketogenic goals.

In this article, we’ve curated a collection of 28+ keto baked mahi mahi recipes that feature unique flavor profiles, from zesty and refreshing to rich and savory.

These dishes are not only easy to make but also packed with nutrients, making them perfect for anyone seeking a healthy, low-carb alternative to traditional meals.

Whether you’re preparing dinner for yourself, your family, or entertaining guests, these keto-friendly baked mahi mahi recipes will help you stay on track without sacrificing flavor.

Let’s dive into these incredible dishes and explore how mahi mahi can transform your keto menu!

28+ Irresistible Keto Baked Mahi Mahi Recipes for Every Occasion

With these 28+ keto baked mahi mahi recipes, you now have a wide variety of options to add some delicious, low-carb meals to your weekly rotation.

Whether you prefer your fish with a fresh avocado salsa, a creamy garlic butter sauce, or an indulgent pesto topping, mahi mahi is versatile enough to satisfy your cravings.

Plus, with the simplicity of baked cooking methods, these recipes make preparing a healthy, keto-friendly meal a breeze.

These dishes not only support your keto lifestyle but also bring joy and flavor to every bite.

Next time you’re in the mood for a quick, nutritious dinner, you can count on these recipes to deliver both taste and health benefits.

So, grab your mahi mahi fillets, preheat the oven, and start baking your way to a flavorful keto meal today!

Lemon Garlic Mahi Mahi with Parmesan Crust

This keto-friendly recipe features a crispy parmesan crust on the outside of the mahi mahi fillets, with a fresh and tangy lemon garlic sauce to bring a burst of flavor. It’s low-carb, rich in protein, and perfectly suited for a healthy and satisfying dinner.

Ingredients:

• 4 mahi mahi fillets
• 1 cup grated parmesan cheese
• 2 tbsp almond flour
• 2 tbsp butter (melted)
• 2 tbsp olive oil
• 2 cloves garlic (minced)
• 1 lemon (zested and juiced)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a shallow dish, mix the parmesan cheese and almond flour.
3. Pat the mahi mahi fillets dry with a paper towel, then season both sides with salt and pepper.
4. Dip each fillet into the melted butter, then coat it thoroughly in the parmesan mixture.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the fillets and cook for about 3-4 minutes per side until golden brown.
6. Add minced garlic to the skillet and cook for 30 seconds, then squeeze lemon juice over the fish and add the lemon zest.
7. Transfer the skillet to the oven and bake for 8-10 minutes or until the fish is fully cooked.
8. Garnish with fresh parsley and serve.

This dish offers a delightful balance of flavors. The crispy, golden parmesan crust complements the tender mahi mahi, while the lemon and garlic provide a fresh and savory kick. This is an excellent choice for anyone looking for a quick and easy low-carb meal that doesn’t sacrifice flavor.

Crispy Coconut-Crusted Mahi Mahi

This recipe brings together the sweetness of coconut with the richness of mahi mahi, creating a crispy and flavorful dish that fits perfectly into a keto lifestyle. The coconut crust ensures a satisfying crunch, while the tender fish underneath remains juicy and moist.

Ingredients:

• 4 mahi mahi fillets
• 1 cup unsweetened shredded coconut
• 2 tbsp almond flour
• 2 eggs (beaten)
• 1 tbsp coconut oil
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In one bowl, combine the shredded coconut and almond flour. Season with salt and pepper.
3. In another bowl, beat the eggs.
4. Dip each mahi mahi fillet into the beaten eggs, allowing any excess to drip off, then coat it in the coconut mixture, pressing gently to ensure the crust sticks.
5. Heat coconut oil in a large skillet over medium-high heat. Once hot, add the fish fillets and cook for 2-3 minutes on each side, until golden brown and crispy.
6. Transfer the fillets to a baking sheet and bake in the preheated oven for an additional 5-7 minutes, or until the fish is cooked through.
7. Drizzle lime juice over the fish and garnish with fresh cilantro.

The coconut crust provides a rich, tropical flavor, enhancing the natural taste of the mahi mahi. It’s a fun and satisfying way to enjoy a keto meal, with the crispy texture and slight sweetness pairing beautifully with the tang of lime. Perfect for a weeknight dinner or a special occasion!

Mahi Mahi with Avocado Salsa

This recipe offers a fresh and vibrant take on mahi mahi with a creamy avocado salsa that complements the fish perfectly. The creamy avocado, combined with the crunchy red onion, cilantro, and lime, gives this dish a refreshing contrast to the firm texture of the mahi mahi.

Ingredients:

• 4 mahi mahi fillets
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 ripe avocado (diced)
• 1 small tomato (diced)
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh cilantro (chopped)
• Juice of 1 lime

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the mahi mahi fillets with olive oil and season with smoked paprika, salt, and pepper.
3. Grill the fillets for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
4. While the fish is grilling, prepare the avocado salsa by combining the diced avocado, tomato, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
5. Once the mahi mahi is cooked, top each fillet with a generous scoop of the avocado salsa.
6. Serve immediately.

The creamy avocado salsa brings a bright and fresh element to this keto-friendly mahi mahi dish. With its smoky seasoning and tangy lime, this meal is perfect for anyone who loves bold flavors while keeping things light and healthy. It’s an ideal option for a quick, refreshing dinner.

Herb-Crusted Mahi Mahi with Mustard Dill Sauce

This recipe combines fresh herbs with a savory, mustard-dill sauce that complements the mild, flaky mahi mahi. It’s a flavorful, keto-friendly dish that feels gourmet without requiring too much time or effort. The herb crust provides a crispy texture, while the tangy sauce adds a refreshing contrast.

Ingredients:

• 4 mahi mahi fillets
• 1/2 cup almond flour
• 1/4 cup fresh parsley (chopped)
• 2 tbsp fresh dill (chopped)
• 1 tbsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup sour cream

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the almond flour, parsley, dill, garlic powder, salt, and pepper.
3. Pat the mahi mahi fillets dry with a paper towel. Coat them with the herb mixture, pressing gently to ensure the crust sticks.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the fillets and cook for 2-3 minutes on each side until the crust is golden brown.
5. Transfer the skillet to the oven and bake for 8-10 minutes or until the fish is cooked through.
6. While the fish is baking, prepare the sauce by whisking together Dijon mustard, lemon juice, and sour cream in a small bowl. Adjust the seasoning with salt and pepper.
7. Serve the mahi mahi with a drizzle of mustard dill sauce.

The crispy herb crust combined with the creamy mustard dill sauce makes this dish a standout. The herbs add depth to the flavor of the fish, while the sauce brings a delightful tang that enhances the overall taste. It’s perfect for a weeknight dinner or a special meal with minimal prep time.

Baked Mahi Mahi with Pesto and Mozzarella

This baked mahi mahi is topped with a rich, keto-friendly pesto and a layer of melted mozzarella. The combination of the herbaceous pesto with the creamy cheese makes for an indulgent yet low-carb dish that’s full of flavor and perfect for those following a ketogenic diet.

Ingredients:

• 4 mahi mahi fillets
• 1/2 cup homemade or store-bought keto pesto
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh basil (chopped, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the mahi mahi fillets with salt and pepper, then drizzle with olive oil.
3. Spread a generous amount of pesto over the top of each fillet.
4. Sprinkle the shredded mozzarella cheese over the pesto.
5. Place the fillets in a baking dish and bake for 12-15 minutes, or until the fish is cooked through and the cheese is melted and bubbly.
6. Garnish with fresh chopped basil before serving.

This dish is a perfect example of how keto meals can be both flavorful and satisfying. The pesto adds a burst of herby goodness, while the mozzarella creates a creamy, melt-in-your-mouth texture. It’s a simple yet elegant option for those looking to enjoy a healthy, low-carb dinner that still feels indulgent.

Spicy Cajun Mahi Mahi with Cauliflower Rice

For those who love a little heat, this spicy Cajun mahi mahi with cauliflower rice is a bold, flavorful dish that’s low in carbs but high in taste. The spicy seasoning complements the flaky fish, and the cauliflower rice serves as a perfect low-carb side to soak up the flavors.

Ingredients:

• 4 mahi mahi fillets
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup cauliflower rice (frozen or fresh)
• 1 tbsp butter
• 1 clove garlic (minced)
• 1/4 cup fresh cilantro (chopped)
• Lime wedges for serving

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Season the mahi mahi fillets with Cajun seasoning, smoked paprika, salt, and pepper.
3. Heat olive oil in a skillet and cook the fish fillets for 3-4 minutes per side, or until they are cooked through and have a nice sear.
4. While the fish is cooking, prepare the cauliflower rice. Heat butter in a separate skillet over medium heat. Add the garlic and sauté for 1 minute.
5. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until it’s tender and slightly crispy. Season with salt and pepper.
6. Serve the Cajun mahi mahi fillets over the cauliflower rice and garnish with fresh cilantro.
7. Squeeze fresh lime juice over the dish before serving.

The spicy Cajun seasoning adds bold flavor to the mahi mahi, while the cauliflower rice provides a satisfying base without the carbs. The dish is elevated by the fresh cilantro and lime, giving it a bright and refreshing finish. This recipe is perfect for anyone craving a low-carb, spicy meal with a little extra kick.

Mahi Mahi with Lemon Herb Butter Sauce

This simple yet elegant recipe features mahi mahi fillets seared to perfection and topped with a luscious lemon herb butter sauce. It’s a light, flavorful dish that’s keto-friendly and perfect for a quick weeknight dinner or a special occasion.

Ingredients:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 tbsp butter (divided)
• 2 cloves garlic (minced)
• 1 tbsp fresh parsley (chopped)
• 1 tbsp fresh thyme (chopped)
• Juice of 1 lemon
• Zest of 1 lemon

Instructions:

1. Season the mahi mahi fillets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the fillets and cook for 3-4 minutes per side, until golden brown and the fish is opaque and flakes easily with a fork.
3. Remove the fillets from the skillet and set them aside.
4. In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
5. Add the remaining butter, lemon juice, lemon zest, and fresh herbs to the skillet. Stir until the butter is melted and the sauce is well combined.
6. Return the fish fillets to the skillet and spoon the lemon herb butter sauce over them. Allow the fish to simmer in the sauce for an additional 1-2 minutes.
7. Serve immediately, garnished with extra chopped parsley if desired.

The lemon herb butter sauce is the star of this dish, bringing a rich, aromatic flavor to the mild, flaky mahi mahi. The fresh herbs, combined with the tangy lemon and buttery richness, elevate the dish while keeping it light and refreshing. It’s a perfect recipe for anyone seeking a keto dinner that feels indulgent but is simple to prepare.

Mahi Mahi Fish Tacos with Cabbage Slaw

These keto mahi mahi fish tacos use lettuce leaves as the “shell” instead of traditional tortillas, making them a low-carb alternative. The crunchy cabbage slaw adds a fresh texture, while the seasoned mahi mahi provides the perfect balance of spice and flavor.

Ingredients:

• 4 mahi mahi fillets (cut into strips)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup shredded cabbage
• 1/4 cup shredded carrots
• 1/4 cup fresh cilantro (chopped)
• 2 tbsp lime juice
• 8 large lettuce leaves (for taco shells)
• 1/4 cup sour cream (optional, for topping)

Instructions:

1. In a small bowl, mix chili powder, cumin, paprika, salt, and pepper.
2. Cut the mahi mahi fillets into strips and season with the spice mixture.
3. Heat olive oil in a skillet over medium-high heat. Add the mahi mahi strips and cook for 2-3 minutes on each side, until golden brown and fully cooked.
4. While the fish is cooking, prepare the cabbage slaw by combining the shredded cabbage, shredded carrots, cilantro, and lime juice in a large bowl. Toss until everything is well mixed.
5. To assemble the tacos, lay the lettuce leaves on a plate and fill each with a few strips of mahi mahi and a spoonful of cabbage slaw.
6. Optionally, top with a dollop of sour cream for extra richness.
7. Serve immediately with extra lime wedges on the side.

These keto mahi mahi fish tacos are the perfect way to enjoy the flavors of tacos without the carbs. The seasoned mahi mahi adds a wonderful depth of flavor, while the fresh cabbage slaw provides a crispy, tangy crunch. This dish is light, fresh, and delicious, making it a great choice for a quick lunch or dinner that’s both satisfying and low-carb.

Mahi Mahi with Creamy Spinach and Artichoke Sauce

This creamy spinach and artichoke sauce pairs perfectly with mahi mahi for a keto-friendly, indulgent dish. The sauce is rich and velvety, with the earthy spinach and tangy artichokes adding complexity to the dish. This is a comforting meal that feels luxurious but is easy to make.

Ingredients:

• 4 mahi mahi fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp butter
• 2 cloves garlic (minced)
• 1 cup spinach (fresh or frozen)
• 1/2 cup artichoke hearts (chopped, from a can or jar)
• 1/4 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1 tbsp fresh basil (chopped, for garnish)

Instructions:

1. Season the mahi mahi fillets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the fish from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant.
4. Add the spinach and artichokes to the skillet and cook for 2-3 minutes, until the spinach wilts and the artichokes are heated through.
5. Stir in the heavy cream and parmesan cheese, cooking for another 2 minutes until the sauce thickens and becomes creamy.
6. Return the mahi mahi fillets to the skillet and spoon the creamy spinach and artichoke sauce over the fish. Let it simmer for 2-3 minutes.
7. Garnish with fresh basil and serve immediately.

The creamy spinach and artichoke sauce provides a rich and comforting contrast to the delicate mahi mahi fillets. This dish is a perfect balance of creamy indulgence and fresh, vibrant flavors, making it an excellent keto-friendly meal that’s both filling and satisfying. Whether you’re cooking for yourself or hosting guests, this dish is sure to impress.

Mahi Mahi with Roasted Red Pepper Sauce

This keto-friendly mahi mahi is paired with a smoky, tangy roasted red pepper sauce that enhances the mild flavor of the fish. The sauce is creamy and slightly spicy, adding depth and richness without the carbs, making it a perfect low-carb dinner option.

Ingredients:

• 4 mahi mahi fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 red bell pepper (roasted and peeled)
• 1/4 cup heavy cream
• 2 tbsp olive oil (for sauce)
• 1 clove garlic (minced)
• 1 tbsp balsamic vinegar
• 1/4 tsp red pepper flakes (optional, for heat)
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Roast the red bell pepper by placing it on a baking sheet and cooking it for 20-25 minutes, turning occasionally, until the skin is charred. Remove the skin, seeds, and stem, and set the pepper aside.
2. Season the mahi mahi fillets with salt and pepper.
3. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the fillets for about 3-4 minutes on each side until golden and cooked through. Set aside.
4. In the same skillet, add the remaining olive oil and sauté the minced garlic for about 1 minute until fragrant.
5. Add the roasted red pepper to the skillet, then pour in the heavy cream, balsamic vinegar, and red pepper flakes (if using). Blend together until smooth. Let the sauce simmer for 3-4 minutes until it thickens slightly.
6. Pour the roasted red pepper sauce over the cooked mahi mahi fillets.
7. Garnish with fresh basil before serving.

The roasted red pepper sauce provides a smoky, sweet contrast to the mahi mahi, while the creaminess balances out the tanginess of the vinegar. This dish is an easy-to-make, flavorful low-carb meal that’s perfect for those on a keto diet who enjoy a bit of spice and richness in their meals.

Mahi Mahi with Capers and Lemon Sauce

This dish features mahi mahi served with a zesty and tangy caper and lemon sauce. The combination of salty capers, bright lemon, and fresh herbs creates a delightful balance that brings out the best in the fish. It’s a refreshing, keto-friendly dish that’s perfect for lunch or dinner.

Ingredients:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp butter
• 1/4 cup fresh lemon juice
• 2 tbsp capers (rinsed and drained)
• 1 tbsp fresh parsley (chopped)
• 1 tbsp fresh thyme (chopped)

Instructions:

1. Season the mahi mahi fillets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Cook the fillets for 3-4 minutes per side until golden brown and the fish is cooked through.
3. Remove the fish from the skillet and set it aside.
4. In the same skillet, melt the butter. Add lemon juice, capers, and fresh herbs, stirring to combine.
5. Let the sauce simmer for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Return the mahi mahi fillets to the skillet and spoon the sauce over them. Let the fish absorb the sauce for a minute or two.
7. Serve immediately, garnished with extra fresh parsley and thyme.

This caper and lemon sauce provides a delightful burst of flavor that elevates the mahi mahi. The tangy lemon and briny capers pair wonderfully with the fish, making this dish light, refreshing, and keto-friendly. It’s perfect for those who want a flavorful yet simple meal.

Mahi Mahi with Zucchini Noodles in Garlic Cream Sauce

This dish combines mahi mahi with zucchini noodles, a perfect low-carb alternative to pasta. The garlic cream sauce is rich, creamy, and decadent, while the zucchini noodles provide a light base to soak up the delicious sauce. It’s a satisfying keto meal that feels indulgent yet healthy.

Ingredients:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 medium zucchinis (spiralized into noodles)
• 2 tbsp butter
• 2 cloves garlic (minced)
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/4 tsp nutmeg (optional)
• Fresh parsley for garnish

Instructions:

1. Season the mahi mahi fillets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Cook the fillets for 3-4 minutes per side until golden brown and cooked through. Set aside.
3. In the same skillet, melt butter and sauté the garlic for 1 minute until fragrant.
4. Add the spiralized zucchini noodles to the skillet and cook for 2-3 minutes until tender. Season with salt and pepper.
5. Pour in the heavy cream and parmesan cheese, stirring to create a creamy sauce. Let the sauce simmer for 2-3 minutes to thicken.
6. Add a pinch of nutmeg (optional) for extra flavor.
7. Plate the zucchini noodles and top with the mahi mahi fillets. Spoon the garlic cream sauce over the fish and noodles.
8. Garnish with fresh parsley and serve immediately.

This dish is a perfect keto-friendly comfort food option. The creamy garlic sauce perfectly complements the tender mahi mahi and the zucchini noodles, providing a low-carb, satisfying meal. It’s an excellent choice for those who enjoy creamy, flavorful dishes without the carbs typically found in pasta.

Mahi Mahi with Avocado Salsa

This fresh and vibrant recipe features mahi mahi fillets topped with a zesty avocado salsa. The cool, creamy avocado contrasts beautifully with the slightly charred fish, while the cilantro and lime give it a refreshing kick. It’s a perfect keto-friendly meal for a warm, sunny day or a light dinner.

Ingredients:

• 4 mahi mahi fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 ripe avocado (diced)
• 1/4 cup red onion (diced)
• 1/4 cup fresh cilantro (chopped)
• 1 small tomato (diced)
• Juice of 1 lime
• 1/2 tsp cumin
• 1 tbsp olive oil (for salsa)

Instructions:

1. Season the mahi mahi fillets with salt and pepper.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the fillets for about 3-4 minutes on each side, until the fish is golden brown and cooked through.
3. While the fish is cooking, prepare the avocado salsa by combining the diced avocado, red onion, cilantro, tomato, lime juice, cumin, and olive oil in a small bowl. Toss gently to combine.
4. Once the fish is cooked, top each fillet with a generous amount of the fresh avocado salsa.
5. Serve immediately, garnished with extra cilantro if desired.

This mahi mahi with avocado salsa is a light, refreshing dish that pairs perfectly with the mild, flaky fish. The coolness of the avocado salsa adds a refreshing contrast to the warm, pan-seared fish, and the lime and cilantro bring a burst of flavor that’s perfect for a keto meal. It’s a great option for anyone looking for a quick and healthy dinner that’s full of vibrant flavors.

Mahi Mahi with Cauliflower Mash

This keto-friendly dish features mahi mahi served with a creamy cauliflower mash, providing a low-carb alternative to traditional mashed potatoes. The fish is perfectly seared, and the cauliflower mash is rich and velvety, making this dish a comforting, indulgent meal without the carbs.

Ingredients:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 medium cauliflower (cut into florets)
• 2 tbsp butter
• 1/4 cup heavy cream
• 1/4 tsp garlic powder
• Fresh parsley for garnish

Instructions:

1. Season the mahi mahi fillets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Cook the fillets for 3-4 minutes per side until golden brown and cooked through. Set aside.
3. While the fish is cooking, steam the cauliflower florets until they are fork-tender (about 10 minutes).
4. Transfer the steamed cauliflower to a blender or food processor. Add butter, heavy cream, garlic powder, salt, and pepper. Blend until smooth and creamy.
5. To serve, plate the cauliflower mash and top it with the mahi mahi fillets.
6. Garnish with fresh parsley before serving.

The creamy cauliflower mash provides a rich, comforting side dish that pairs beautifully with the seared mahi mahi. This meal is satisfying and indulgent, making it a perfect choice for those who want a low-carb, keto-friendly alternative to mashed potatoes. The combination of the fluffy cauliflower mash and flavorful fish creates a well-rounded, delicious meal.

Mahi Mahi with Coconut Curry Sauce

For a tropical twist, this recipe features mahi mahi fillets served with a rich and aromatic coconut curry sauce. The creamy coconut milk adds richness, while the curry spices give the dish a fragrant, savory depth. This keto dish is a flavorful and satisfying way to enjoy mahi mahi with a bit of exotic flair.

Ingredients:

• 4 mahi mahi fillets
• 2 tbsp coconut oil
• Salt and pepper to taste
• 1/2 cup coconut milk (full-fat)
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ginger (freshly grated)
• 1/4 cup fresh cilantro (chopped, for garnish)
• Lime wedges (for serving)

Instructions:

1. Season the mahi mahi fillets with salt and pepper.
2. Heat coconut oil in a large skillet over medium-high heat. Add the mahi mahi fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Set aside.
3. In the same skillet, add the coconut milk, curry powder, turmeric, and ginger. Stir to combine and bring the sauce to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
4. Return the mahi mahi fillets to the skillet and spoon the coconut curry sauce over the fish. Let it simmer for another 1-2 minutes.
5. Garnish with fresh cilantro and serve with lime wedges.

The coconut curry sauce adds a rich, flavorful layer to the mahi mahi, while the aromatic spices and fresh cilantro provide depth and complexity. This dish is perfect for anyone looking for a vibrant, exotic keto meal that’s both comforting and delicious. The coconut milk makes the sauce creamy and satisfying without adding unnecessary carbs.

Mahi Mahi with Garlic Butter and Asparagus

This keto-friendly recipe pairs mahi mahi with a rich and flavorful garlic butter sauce, complemented by crisp-tender asparagus. The buttery sauce enhances the mild flavor of the fish, while the asparagus adds a satisfying crunch, making this dish a delicious, low-carb option for any meal.

Ingredients:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp butter (for fish)
• 2 cloves garlic (minced)
• 1 bunch asparagus (trimmed)
• 2 tbsp butter (for asparagus)
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the mahi mahi fillets with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Cook the mahi mahi fillets for 3-4 minutes on each side, until golden and cooked through. Remove the fillets and set aside.
4. In the same skillet, melt 2 tablespoons of butter. Add minced garlic and cook for about 1 minute, until fragrant.
5. Add the asparagus to the skillet and sauté for 5-7 minutes, until the asparagus is tender yet still crisp.
6. Add the lemon juice to the skillet and stir, coating the asparagus in the garlic butter sauce.
7. Serve the mahi mahi fillets on a plate, topped with the garlic butter asparagus, and garnish with fresh parsley.

This dish brings together the richness of garlic butter and the brightness of lemon, making it an ideal combination with the mahi mahi. The asparagus provides a fresh, slightly crunchy contrast, making this a perfect low-carb, keto-friendly meal that feels indulgent yet healthy.

Mahi Mahi with Basil Pesto and Zucchini Noodles

This light and flavorful keto mahi mahi recipe features the fish topped with fresh basil pesto and served with zucchini noodles. The pesto’s fresh, herbaceous flavors elevate the mild fish, while the zucchini noodles add a low-carb substitute for traditional pasta.

Ingredients:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup basil pesto (store-bought or homemade)
• 2 medium zucchinis (spiralized into noodles)
• 1 tbsp olive oil (for zucchini noodles)
• Fresh parmesan cheese (shaved, for garnish)

Instructions:

1. Season the mahi mahi fillets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Cook the mahi mahi fillets for 3-4 minutes on each side until golden brown and fully cooked.
3. While the fish is cooking, heat 1 tablespoon of olive oil in another skillet. Add the zucchini noodles and sauté for 2-3 minutes, until tender but still firm.
4. To assemble, plate the zucchini noodles and top them with the cooked mahi mahi fillets.
5. Spoon basil pesto generously over the mahi mahi fillets.
6. Garnish with fresh shaved parmesan cheese before serving.

This dish offers a refreshing and savory combination of flavors with the rich, aromatic pesto paired with the delicate mahi mahi. The zucchini noodles make this recipe a perfect low-carb option, and the fresh basil pesto adds a burst of flavor that complements the fish beautifully.

Mahi Mahi with Dill and Mustard Cream Sauce

This delicious keto recipe features mahi mahi fillets served with a tangy and creamy dill and mustard sauce. The mustard provides a slight tang, while the fresh dill adds a fragrant, herbaceous note, creating a bold yet balanced sauce to complement the tender mahi mahi.

Ingredients:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp butter
• 2 tbsp Dijon mustard
• 1/4 cup heavy cream
• 1 tbsp fresh dill (chopped)
• 1 tbsp lemon juice
• Fresh dill for garnish

Instructions:

1. Season the mahi mahi fillets with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Cook the fillets for 3-4 minutes per side, until golden brown and the fish flakes easily. Remove from the skillet and set aside.
3. In the same skillet, melt the butter. Stir in Dijon mustard, heavy cream, fresh dill, and lemon juice. Simmer for 2-3 minutes until the sauce is thickened and creamy.
4. Return the mahi mahi fillets to the skillet and spoon the sauce over the fish. Let the fish simmer in the sauce for 1-2 minutes to absorb the flavors.
5. Garnish with fresh dill before serving.

The tangy mustard and fresh dill combine to create a creamy, flavorful sauce that enhances the natural taste of the mahi mahi. The richness of the cream balances the slight acidity of the mustard, making this dish both refreshing and indulgent. It’s the perfect keto-friendly meal for anyone craving a tangy, creamy fish dish.

Mahi Mahi with Lemon-Garlic Cauliflower Rice

This keto-friendly mahi mahi recipe pairs the fish with a light, lemony garlic cauliflower rice. The cauliflower rice is a perfect low-carb substitute for traditional rice, and its fresh lemon and garlic flavor elevate the mild mahi mahi, making it a bright, flavorful dish.

Ingredients:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 medium cauliflower (cut into florets)
• 2 tbsp butter
• 2 cloves garlic (minced)
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tbsp fresh parsley (chopped)

Instructions:

1. Season the mahi mahi fillets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Cook the fillets for 3-4 minutes on each side until golden brown and cooked through. Set aside.
3. While the fish is cooking, pulse the cauliflower florets in a food processor until they resemble rice grains.
4. In a separate skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the cauliflower rice to the skillet and sauté for 5-7 minutes until tender.
6. Stir in the lemon juice, zest, and fresh parsley. Season with salt and pepper to taste.
7. Plate the cauliflower rice and top with the cooked mahi mahi fillets.

This light and healthy dish brings a wonderful combination of flavors. The zesty lemon and fragrant garlic enhance the cauliflower rice, while the mahi mahi adds a delicate, flaky contrast. It’s a simple, low-carb, and keto-friendly meal that delivers a satisfying, refreshing taste.

Mahi Mahi with Spinach and Ricotta Stuffing

This recipe takes mahi mahi to the next level with a rich and creamy spinach and ricotta stuffing. The combination of the creamy cheese and savory spinach provides a delicious filling, while the mahi mahi is tender and perfectly cooked. It’s a hearty and satisfying keto meal that’s both elegant and easy to prepare.

Ingredients:

• 4 mahi mahi fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh spinach (chopped)
• 1/2 cup ricotta cheese
• 1/4 cup parmesan cheese (grated)
• 1/4 tsp garlic powder
• 1 tbsp butter
• 1/2 tsp nutmeg (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the mahi mahi fillets with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Sear the mahi mahi fillets for 2-3 minutes per side until golden, but not fully cooked through. Set aside.
4. In a separate skillet, melt butter over medium heat and sauté the spinach until wilted, about 2-3 minutes.
5. In a bowl, combine the sautéed spinach with ricotta cheese, parmesan cheese, garlic powder, and a pinch of nutmeg.
6. Stuff the mahi mahi fillets with the spinach and ricotta mixture, securing them with toothpicks if necessary.
7. Place the stuffed fillets on a baking sheet and bake for 10-12 minutes, until the fish is fully cooked through and the stuffing is bubbly.
8. Serve immediately.

This stuffed mahi mahi recipe is rich and indulgent, with the creamy spinach and ricotta stuffing complementing the flaky fish beautifully. It’s an elegant and satisfying keto dish that feels like a special occasion meal, but is easy to prepare for any day of the week.

Mahi Mahi with Roasted Garlic and Herb Butter

This simple yet flavorful recipe features mahi mahi fillets topped with a rich roasted garlic and herb butter. The garlic becomes sweet and mellow as it roasts, and when combined with fresh herbs and butter, it creates a decadent topping that enhances the mild flavor of the fish. It’s a low-carb, keto-friendly dish that’s quick, easy, and perfect for a weeknight dinner.

Ingredients:

• 4 mahi mahi fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 bulb garlic (whole)
• 1/4 cup butter (softened)
• 1 tbsp fresh parsley (chopped)
• 1 tbsp fresh thyme (chopped)
• 1 tsp lemon zest

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the top off the garlic bulb, drizzle with a little olive oil, and wrap it in aluminum foil. Roast for 25-30 minutes until the garlic is soft and caramelized.
3. While the garlic is roasting, season the mahi mahi fillets with salt and pepper.
4. Heat olive oil in a skillet over medium-high heat and cook the mahi mahi fillets for 3-4 minutes per side, until golden brown and cooked through. Set aside.
5. Once the garlic is roasted, squeeze the garlic cloves out of the bulb into a small bowl. Mash the garlic and combine it with the softened butter, parsley, thyme, and lemon zest.
6. Spoon the roasted garlic herb butter over the cooked mahi mahi fillets.
7. Serve immediately, garnished with extra herbs if desired.

This roasted garlic and herb butter adds a deliciously rich and aromatic flavor to the mahi mahi. The mellow sweetness of the roasted garlic combined with fresh herbs and lemon zest creates a comforting and satisfying sauce that’s perfect for those on a keto diet. It’s an easy, flavorful way to prepare mahi mahi for a weeknight dinner.

Note: More recipes are coming soon!