Alison Miksch
Active Time
10 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 1 fillet)

The secret to keeping this baked mahi-mahi fillet really tender? It’s the mayonnaise mixture (we suggest canola mayo, which is high in heart-healthy fats without any sat fat). And the tarragon-lime crust has a nice crispy contrast with a pop of herb and citrus freshness. Serve this low-carb, high-protein entrée over your favorite greens or salad.

How to Make It

Step 1

Preheat oven to 425°F. Coat a baking sheet with cooking spray. Stir together mayonnaise and shallot in a small bowl. Spread mixture evenly over mahi-mahi fillets to cover. Arrange fillets in an even layer on prepared baking sheet.

Step 2

Stir together panko, tarragon, lime zest, salt, and pepper in a small bowl. Sprinkle mixture evenly over prepared fillets. Bake in preheated oven until panko is lightly browned and a thermometer inserted in thickest portion of fillets registers 140°F, 14 to 16 minutes.

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