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Broiled mahi mahi with cherry tomato relish.

Broiled Mahi Mahi

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  • Author: Deb Belsha
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American


This Broiled Mahi Mahi with Cherry Tomato Relish recipe highlights a healthy and delicious flakey fish that cooks quickly . Only a few simple ingredients are needed to make this recipe. For an extra fresh flavor, make the  relish to serve with the fish fillets.


Units Scale
  • 2 (6ounce each) Mahi Mahi fillets, frozen, defrosted without skin
  • 2 teaspoons olive oil
  • 1 teaspoon Old Bay seasoning *
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • lemon slices

Cherry Tomato Relish

  • 1 cup Cherry tomatoes, whole
  • 1/4 cup onion, finely chopped
  • 1/4 roasted red peppers, chopped
  • 1 garlic clove, finely minced
  • 1 tablespoon butter
  • 1 tablespoon sugar or sugar substitute
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


Cherry Tomato Relish

  1. In a cup or small bowl, stir together the vinegar, seasonings, sugar.
  2. Heat butter in a large skillet over medium heat.
  3. Add the onion and saute' for 2 minutes to lightly brown.
  4. Stir in the peppers and garlic.  
  5. Add the tomatoes, vinegar, sugar and seasonings.
  6. Saute' the tomato relish for 2-3 minutes.  Continue to stir and carefully press down on the tomatoes as they burst. Cook another minute and serve at room temperature.
  7. Preheat the oven to "Broil".
  8. Pat mahi mahi fillets with paper towel to dry any moisture. Lightly rub the oil onto the fish. Combine the seasonings and press onto the fish to cover.
  9. Lightly spray the broiler with nonstick cooking spray.
  10. Place broiler on the second oven rack.  (not at the very top).  Bake for 4 minutes
  11. Flip the mahi mahi and cook for another 3-4 minutes, or until an internal meat thermometer inserted into the thickest part of the fish reads 145°F. 
  12. Serve with relish and lemon slices.


**If you don't have Old Bay, use 1/4 teaspoon chili powder, 1/2 teaspoon Paprika, 1/4 teaspoon celery salt.

*Be sure to pat the fish dry to allow the seasonings to stick and allowing browning.

*Always preheat the broiler.  Since the fish cooks very quickly, you want the broiler pan to be very hot so the fillets brown easily.

*When cooked properly, the fish flakes with a fork and is opaque (not see through) 

*Since this recipe only serves 2 people, you can easily double or triple the ingredients for larger portions.

*If there are any leftover fish, you can store it in an airtight container in the refrigerator for 3-4 days.  Or store in the freezer for up to 3 months.