Bahamian Mahi Mahi

SUBMITTED BY: Fil Nutter, Jr. PHOTO BY: chefboyrME

"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!"

PREP TIME	15 Min
COOK TIME	25 Min
READY IN	5 Hrs

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 pounds mahi mahi fillets
1/2 cup dark rum
1/2 cup fresh lime juice
2 onion, sliced into thin rings
1 lemon, sliced
2 teaspoons dried oregano
4 tablespoons butter
ground black pepper to taste

READ REVIEWS (38)

DIRECTIONS

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.
Preheat oven to 325 degrees F (165 degrees C).
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.
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

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Reviewed on Dec. 23, 2003 by RSCHAEFER

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.

8 users found this review helpful

Reviewed on Dec. 23, 2003 by Lu

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.

6 users found this review helpful

Reviewed on Jan. 6, 2004 by LADYLAVENDER

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.

5 users found this review helpful

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