Bahamian Mahi Mahi Recipe -
Bahamian Mahi Mahi Recipe
  • READY IN 5 hr

Bahamian Mahi Mahi

Recipe by  

"This is an authentic Bahamian recipe I was given on Bimini many years ago. This goes well with a nice salad, garlic bread and a bottle of good German white wine. If you like fish you will not have any leftovers!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    5 hrs


  1. Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.
  4. Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices.
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2011

honestly i don't know what everybody's dislike on this dish!! i loooooooved it& everyone else did to! thnxxx

Most Helpful Critical Review
Dec 23, 2003

I'm sorry, but we did not care for this recipe. It was bitter and sour. Mahi Mahi is one of my families favorite seafood dish and we all left half the fish on our plates - not a good sign.


70 Ratings

Dec 23, 2003

If its not too late I recomend you stop making this recipie and try something else. I want my money back. Im pissed, I waited 3 hours for this.

Dec 23, 2003

I also found it bitter and sour. There is no BODY to this recipe. I saved my fillets by sauteing the onions in a little butter. Then tossing in the fillets when onions are soft. Sprinkled little McCormick's Garlic Salt on top. Sauted for 1-2 minutes. Topped with graded parmesan cheese. YUMMY. now..NO LEFTOVERS.

Jan 06, 2004

A beautiful presentation with the lemons on the fish and sprinkled with the oregano. I served the fish with rice and a spinach/strawberry salad. Nice flavor on the fish, next time I will marinade longer. I marinaded about 2 hours, but the flavors could have been stronger.

Jan 18, 2003

I have to agree, it was quite sour. The rum overwhelmed the delicate flavor of the fish. It was not well liked by the family. Sorry!

May 10, 2011

After reading slot of the reviews I saw what the major problems and was able to fix them: First the very bitter taste. The best way to balance the bitter is to add sugar I added about a table spoon of sugar sprinkeld over the fish. Second the bland flavor: I added crushed pepper and Parmesan cheese. Lastly one big mastake I saw people make was letting it sit in the marnade for way to long. Lemon juce will cook the fish and that will make it dry after u cook it. I only let it sit for an hour and it still had the lemon and rum flavor. After all that it ended up tasting awesome and flavorful.

Sep 12, 2006

This was awful. Very tart. Way too much lime juice.


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  • Calories
  • 400 kcal
  • 20%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 197 mg
  • 66%
  • Fat
  • 13.3 g
  • 21%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 43.3 g
  • 87%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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