Mahi Mahi is a meaty white fish that’s super filling and has 21 grams of protein in a 4-ounce serving. Pistachio-Crusted Mahi Mahi looks restaurant quality, and the secret is in a layer of mayonnaise that keeps the crispy, herbaceous coating in place.

This baked mahi mahi recipe is one I’ve been making for years, developed to be Whole30 compatible and ideal for anyone looking for low-carb dinner options. Serve it with 10-minute garlic green beans and creamy mashed potatoes for a wholesome pescatarian dinner.

While this recipe was developed to serve two, it can easily be multiplied for dinner parties and other special occasions.

Ingredients You’ll Need

For this baked mahi mahi recipe, you’ll only need a handful of ingredients for the coating and the individual portions of fish, which can be frozen and thawed or purchased fresh. Wild-caught mahi mahi is always my preference, when available.

• Mahi mahi filets – This firm, meaty white fish holds up beautifully to baking and creates the perfect base for this pistachio crusted fish.
• Shelled pistachios – Finely chopped pistachios create the signature crunchy coating that makes this Pistachio-Crusted Mahi Mahi feel restaurant-worthy. Their natural richness pairs especially well with mild fish and add a few more grams of protein.
• Mayonnaise – The secret ingredient in this baked mahi mahi recipe. A thin layer of mayonnaise helps the pistachio mixture adhere to the fish while keeping the fillets moist and tender during baking.
• Fresh herbs – You can use parsley or a mix of parsley and dill, which adds even more freshness to balance the richness of pistachios. Parsley adds a clean, herbaceous note, and dill brings a subtle seafood-friendly layer.
• Lemon zest – Adds a fresh citrus aroma and brightness that complements the coating.
• Kosher salt and black pepper – Essential for seasoning the fish properly. Adding a light sprinkle after brushing on the mayonnaise ensures every layer is flavorful.

How to Make Pistachio-Crusted Mahi Mahi

Prepare the oven and baking sheet. Preheat oven to 425 degrees F. Line a small baking sheet with parchment paper.

Make the pistachio herb crust. In a small food processor, add pistachios and fresh herbs. Pulse until pistachios are the size or large grains of sand with only a few larger pieces. Transfer to a plate and stir in lemon zest, salt and pepper.

Alternatively, you can chop the pistachios and herbs by hand, though it takes more time to reach the best consistency.

Brush the fish with mayonnaise. Pat the mahi mahi filets dry with paper towels and place them on a clean plate. Brush a thin, even layer of mayonnaise over the top of each filet. Lightly sprinkle with kosher salt and black pepper to season the fish.

Add the pistachio crust. Press the mayonnaise-coated fish into the herb mixture on the plate to create an even layer. Place the filet with the pistachio-crusted side facing up on the baking sheet. Press in more coating, as needed, to fill in any gaps for an even layer.

Bake until perfectly cooked. Bake for 12 to 14 minutes, depending on thickness, or until the fish reaches an internal temperature of 145 degrees F. The pistachio crust should be lightly golden and crisp.

Serve warm. Transfer the baked mahi mahi to serving plates with your favorite sides or a simple green salad. Add a fresh lemon slice on the side for serving, as desired.

Baked Mahi Mahi Recipe Tips

These tips will help ensure your Pistachio-Crusted Mahi Mahi turns out tender, flavorful, and perfectly crisp every time.

• Use a balance of fresh herbs. Parsley and dill are an ideal pairing because parsley provides structure while dill adds a delicate, aromatic note. You can substitute chives, basil, or even tarragon, but aim to use one sturdy herb and one softer herb for the best texture.
• Press the pistachio mixture firmly into place. Gently pressing the fish into the pistachio and herb topping helps it adhere and creates that signature crisp, golden crust once baked.
• Watch the cooking time closely. Mahi mahi is a lean fish and can dry out if overcooked. Depending on the thickness of your filets, it might be ready in as little as 10 minutes. Use a meat thermometer to check the internal temperature.
• Try this pistachio crust with other fish. This pistachio crusted fish method works beautifully with salmon, cod, or halibut. Simply adjust the baking time based on thickness, and cook until the fish flakes easily and reaches proper temperature.

Pistachio-Crusted Mahi Mahi proves that making seafood can feel both effortless and elegant. With its crisp, herb-studded crust and hearty center, this dish delivers restaurant-quality results using simple, approachable ingredients.

Once you try this favorite pescatarian dish of mine, you won’t need another baked mahi mahi recipe.