Reviewed: Dec. 19, 2008

We did not care for this recipe.

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pugmom

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Aug. 4, 2008

It was good not great. Slightly bland, I may give it another shot with some changes.

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Nhtodd

Cooking Level: Beginning

Home Town: Manchester, New Hampshire, USA

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Reviewed: Aug. 24, 2007

This is great! I only changed it by using olive oil instead of butter.

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Shannon Thomas

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Reviewed: Jun. 29, 2007

Not very good. After marinating overnight it came out extremely bland with almost no taste to it. I thought this would better but it just was not, sad since hubby and I love fish so much.

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SCOTTISHDUFFY

Cooking Level: Expert

Home Town: Palm Beach, Florida, USA

Living In: Miami, Florida, USA

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Reviewed: May 18, 2007

This was OK with some changes. First, I used Captain Morgan's Spiced Rum and mixed it with the lime juice and marinated the fish for 8 hours. The spices from the rum cut through some of the tangy flavor from the lime juice. I also dressed the fish in oregano and pepper before topping it with lemon and butter so the sauce and seasonings would be more flavorful. Bake at 350 for 30 minutes-it was pretty good.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 14, 2007

I have this same exact recipe but not sure where I got it. Mine is slightly different with measurements and we loved it. Maybe next time you decide to make it use my changes instead. I used 2 large mahi mahi steaks, 1/4 cup of dark rum and 1/4 cup of fresh squeezed lime juice and no lemon slices.

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Belinda

Cooking Level: Expert

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Reviewed: Aug. 25, 2006

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

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Tori

Cooking Level: Expert

Home Town: Crestline, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Jul. 16, 2006

The presentation was nice but the flavor was just "ok" to me. Also, my husband made the mistake of squeezing the lemon on the fish before he tasted it and overwhelmed the fish. Mahi mahi is a mild fish, therefore, the baked lemon flavor was all it needed. I may try again and play with different spices and herbs.

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Yolanda

Cooking Level: Intermediate

Home Town: Peralta, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 3, 2006

If you leave the full amount of liquid and add salt and Marinate it over night it is good.

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Mamadog1

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Reviewed: Feb. 6, 2006

Very tasty--great flavors to mix with the Mahi Mahi!

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SHANNAO

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Reviewed: Oct. 27, 2005

I tried it and was not impressed. Not sure how "authentic" it is, but it's not as good as the Ginger Glazed recipe that appears here also.

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Linda

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Reviewed: Sep. 10, 2005

Very good. We don't drink, so we never have rum around. Instead, I diluted molasses with pineapple juice (about 50/50). Also, I forgot to put the butter on the fish. It was still great, and lower fat, too. I bet this sauce mixture would be great on chicken, too.

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JERYNNS

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Raton, New Mexico, USA

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Reviewed: Aug. 10, 2005

Bland - not a good fish recipe. I will certainly not be making this again.

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Anna B.

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Reviewed: Jun. 2, 2005

I loved it, DH said it was OK (but he's not a fish eater by choice) The flavor is simple, but it goes great with rice pilaf. We grilled ours on the bbq and basted the marinade as we cooked (we have a cage thing for the bbq) I'm looking forward to this again this summer.

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Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Victorville, California, USA

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Reviewed: Apr. 16, 2005

I found this recipe to be bland. I marinated for 2 hours and used tilapia instead of mahi, but I don't think changing either thing would have mattered. Not worth the wait in my opinion but very easy.

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JUSTINSTOFFREGEN

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Reviewed: Apr. 2, 2005

Yum! All gone! I even over-cooked it a bit, and the top was a tad dry (I lost track of the time... a rummy issue..), but inside it was moist and flavorful even with the measly 1/2 hour I gave it to marinade.

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DELONNA

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Jan. 23, 2005

Excellent recipe. This is now one of my favorite fish recipes.

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TRASK768

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Dec. 7, 2004

I put this to marinade at 11 and cooked it at 4. "No Taste" as my husband said. I found it palatable when I pressed the fish into the lemon slice and then dipped it in tartar sauce - which I only had for the kids' fish sticks. Admittedly, I did use white rum, since it was all I had on hand, and, perhaps, it would have made a difference; I don't know. I will not be making this again. It was VERY easy, but without taste, it's just not worth it.

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MOMS2398

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Reviewed: Mar. 22, 2004

Well, I don't think I will make this a second time. The marinade didn't give much flavor to the fish. I will admit that the rum I used was white, not dark...since that was what I had on hand. Perhaps the dark rum would have made this a winner? I'm skeptical. Thanks anyway...

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Aug. 1, 2003

good flavor ; easy

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

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Bahamian Mahi Mahi

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