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Pesto Mahi Mahi (Paleo, Whole30)

This Pesto Mahi Mahi is pan seared then oven baked, topped with a dairy free pesto. A simple and fresh fish dinner recipe that is paleo, gluten free, Whole30, low carb and dairy free!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 2
Calories: 191
Author: Natalie


  • 2 8-ounce mahi mahi filets (or any other firm fish filet such as halibut, tilapia, salmon, etc)
  • 1 tablespoon olive oil
  • 1 teaspoon salt + 1 teaspoon pepper
  • 1 batch dairy free pesto


  • Preheat oven to 300 degrees with the oven in the middle rack.
  • Pat the fish dry, and season with salt and pepper.
  • Preheat a large oven safe skillet over medium high heat. Add the olive oil.
  • Sear the fish for 2 minutes, or until golden brown.
  • Flip the fish, then top each filet with a heaping tablespoon (or more depending on the size of your filets) of the dairy free pesto.
  • Transfer the skillet to the oven, and cook until the fish reaches an internal temperature of 135 degrees, about 7-10 minutes depending on how thick your fish filet is.
  • Remove from the oven, and serve warm. I like serving mine with cauliflower rice and an in season vegetable.


Calories: 191 | Total Carbs: 0.8g | Protein: 24.1g | Fat: 10.4g | Net Carbs: 1g