Reviewed: Sep. 24, 2009

This was simple and delicious, i made it for family who normally don't like fish and they devoured it! I doubled the garlic and the parm. cheese, just because i knew that's what my family would like! Great recipe thanks

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MrsMiller

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Sep. 21, 2009

made it just like the recipe and it was fabulous.

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LOBSTERLADY

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Reviewed: Sep. 11, 2009

Sometimes I actually put the fish between the awesome sauce and the FANTASTIC pesto. Leftover sauce gets tossed with pasta and more cheese and the leftover pesto gets spread on lightly toasted bread. Another easy meal. Divine.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 25, 2009

My daughter made this recipe and it was absolutely one of the most wonderful meals ever. The flavors of the dish explode in your mouth and melt away so nicely. All I could say is 'Oh My God this is awesome!' the entire meal. My husband who will not eat fish, tried the two sauces and loved them alone. I can't wait for my daughter to make this again- I'll even buy all the ingredants...hint hint.

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Kelly

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Reviewed: Aug. 2, 2009

EXCELLENT, first time cooking fish..my husband gave it a ten! Excellent flavor very refreshing and great familar taste..Resturant quality!

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Navy Spouse09

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Reviewed: Jul. 26, 2009

Delicious recipe! My husband and I love it. We will be making this one again.

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Dom's Mom

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

This recipe was amazing! The pesto is really flavorful and compliments the fish well. The red pepper sauce was great too, just little too acidic for my taste so I added a teaspoon or two of sugar and it cut the strong acidic taste right down. I also added a bit of chicken stock to my wine. I made roasted creamer potatos and a ceasar salad to go with it. This was one of the best meals I've made in a while. I suggest you try this out!

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JENW

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Reviewed: May 31, 2009

I had to use halibut bc there wasn't any mahi mahi but it was still good. The red pepper sauce was really good and the pesto was pretty good too but it was very strong. The reason I gave it a 4 instead of a 5 is because I don't think the sauces together make it a cohesive dish but I would still make this again with just the red pepper sauce. Thanks for the recipe!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: May 30, 2009

My wife and I absolutely LOVE this recipe! The red pepper sauce and cilantro pesto really make it special. Not only does it taste great, it looks great on the plate. I added a bit of cayenne to the pepper sauce for some bite and used a red wine instead of white. It's so good, I'm using the leftover pesto and pepper sauce to make it again tomorrow!

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Healthy Gourmet

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Reviewed: May 28, 2009

Great taste & presentation. Family says it's a keeper!

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POTARI

Home Town: San Jose, California, USA

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Reviewed: May 20, 2009

This is SOOOOOOOOO good!

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mom22girls

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Reviewed: May 17, 2009

The sauce was bland and I didn't find the flavours mixed well.

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Catty96

Cooking Level: Intermediate

Home Town: Gatineau, Quebec, Canada

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Reviewed: May 10, 2009

This recipe was absolutely delicious and very easy to make. I followed the directions exactly except for using salmon instead of mahi mahi. Both me and my boyfriend loved it. The only downside, if you can even called it that, is that there was tons of both sauces leftover...can you freeze?

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Chrisypoo

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Reviewed: May 3, 2009

Wow, my husband said this was 5 star restaurant quality! The only thing I changed was I sauteed the fish in a fry pan with a little butter...skin side up at first. And the only reason why I did it that way was because my grill ran out of gas just as I was ready to put it on. Thanks for sharing!

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dpierro

Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA

Living In: Glen Gardner, New Jersey, USA

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Reviewed: Apr. 29, 2009

Excellent. My BF caught a dolphin this past weekend and I was looking for a good recipe to prepare. I prepared as written and it was lovely and the presentation was fabulous!

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sailshonan

Cooking Level: Expert

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Reviewed: Apr. 23, 2009

Delicious! I made a three substitutions based on what I had on hand. Because of a tree nut allergy I used sunflower seeds instead of walnuts, but will either omit the sunflower seeds or significantly cut this next time in the cilantro pesto, as it tasted too strong of sunflower seeds. I'm sure it is better with the walnuts, as the original recipe calls for! I also roasted my own peppers, and used a little garlic instead of the shallot. My husband raved about the red pepper sauce, and said he would have liked this sauce by itself. I preferred the compliment of the cilantro. To save time, I will double the red pepper sauce, and stick some in the freezer for a faster meal on another date. It should freeze really well, although I will make the cilantro pesto fresh. I will definitely make this again soon!

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The-Baby-Bow-Lady

Cooking Level: Expert

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Reviewed: Apr. 22, 2009

the red pepper sauce came out great. dont have an outdoor grill so i pan seared the fish in the seasoning and it came out great too. used others recommendations, next time i think i might use store bought pesto.

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Nik_domesticgoddess

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Apr. 15, 2009

My skeptical husband raved over this meal.It is not easy to impress him in the kitchen. Thank you for a fantastic recipe.

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vallemom

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Reviewed: Apr. 2, 2009

This got rave reviews from my family. My father said he couldnt't imagine eating mahi mahi any other way now. I prepared the recipe as followed for the most part, although the cilantro pesto had too intense of a raw garlic flavor for my tastes, so I increased the amount of the other pesto ingredients. In the future I think I'll reduce it to one clove of garlic.

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MFarrell

Cooking Level: Intermediate

Home Town: Stockton, California, USA

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Reviewed: Mar. 28, 2009

This is wonderful. Give yourself plenty of time to prepare this recipe because the pesto took forever! The amount of pesto is small so my blender was a bit big for it. I had to stop and scrape and pulse it over and over. Eventually I gave up so it was a bit crunchy but I liked it! Maybe it would make sense to double the pesto and save some for another meal. It would be great on shrimp or chicken. I broiled the mahi mahi and served it with rice and sauteed brussels sprouts. Be sure to use a dry white wine such as pinto grigio because the roasted red peppers can be quite sweet. I let the roasted red pepper sauce reduce for a while so it was thicker. Make sure you drain the peppers well because the juice can hide in the bowl of the peppers and make the sauce too thin. Both the pepper sauce and the pesto need salt and pepper before serving. Definitely try this recipe..it's great for guests if you make the sauces ahead of time. Feels like a beautiful restaurant meal! Thanks for sharing it!

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