Reviewed: Mar. 10, 2009

The only things I did differently were to use ahi tuna steaks, and I cooked them on the Foreman grill. This dish is quite a lot of work but, man, it is so worth it! The sauce and pesto work beautifully together, and look so pretty. Really amazing flavors. I can't recommend this enough. Thanks so much!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 31, 2009

What a wonderul taste. Heads of the the chef! You did a great job, we all loved the taste.

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candies

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Reviewed: Oct. 27, 2008

My husband loved this dish, thought the Pepper sauce and Cilantro pesto complemented each other very well. The only change I made was to roast fresh red bell peppers and the grill, instead of canned peppers.

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Reviewer:

JennaH

Home Town: Fruita, Colorado, USA

Living In: Winnemucca, Nevada, USA

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Reviewed: Sep. 26, 2008

Excellent. The only changes I made were to add a little lemon to the pesto and the tuna and throw a little white wine mixed with cornstarch in my pepper sauce at the end to bind it. Neither of these changes were crucial - this recipe is wonderful as is. Thanks!!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Sep. 25, 2008

Easy to prepare and wonder tasting.

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RobiiGirl

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Reviewed: Aug. 31, 2008

This is great. Have made it with both mahi and snapper. A bit messy to make, but most definately worth the effort. Yum!

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acsdeb

Home Town: East Lansing, Michigan, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 15, 2008

I made this for my hubby as he is the only one in our house that enjoys mahi mahi. He said if he could he would rate it a 10. I followed the directions to a "T".

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Reviewer:

LESLEYfromWI

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Reviewed: Aug. 4, 2008

Amazing! The mixture of the two sauces with the fish is delicious! My whole family adored this dish

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Reviewer:

Joshua

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Rochester, New York, USA

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Reviewed: Jul. 18, 2008

Fresh ingredients make this A+ I love how the flavors of both sauces compliment each other AND the fish! A great & easy dish, yes it's easy even though it looks like alot of work, to impress your guests with. I used a mini food processor $30 from JCPenney. Worked awesome! Will definately make again!

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jocelyn

Cooking Level: Intermediate

Home Town: White Bear Township, Minnesota, USA

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Reviewed: Jun. 11, 2008

This was absolutely faaaaantastic! This is like something you would get in a restaraunt. The dish is colorful and beautiful, and full of a variety of flavors that come together perfectly! Thank you very much for sharing; I will be making this again and again.

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fallingstar842000

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2008

I followed the recipe religiously except I use fresh peppers and rosted them myself. The result was outstanding and worth the effort.

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Roby

Living In: Austin, Texas, USA

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Reviewed: Feb. 22, 2008

I had high hopes for this. My husband and I thought the red pepper sauce was really bland. The cilantro pesto was the best part. I would not make this again, though I would make the pesto again.

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KARPICK

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Reviewed: Feb. 22, 2008

Sorry guys, but we didn't like this one a whole lot. It seemed to me that the red pepper sauce actually tasted like tomato sauce. After reading the reviews I was so excited, and I must say that it just didn't fulfill my expectations.

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Feb. 20, 2008

Absolutely fabulous. Used some snapper and triggerfish fillets, added a tad more salt and garlic...Can't miss.

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joelle

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Reviewed: Feb. 17, 2008

I really cannot believe how delicious this dish is. It is restaurant quality! I pan-fried my mahi-mahi and followed the rest of the recipe as written, except for adding a pinch of sugar to the red pepper sauce. The presentation was gorgeous and the flavors of the fish, sauce, and pesto went brilliantly together. I tasted the sauce before serving and kind of went "ewww" but when served, it was wonderful in combination with everything else. Beautiful presentation! Quite a few dirty dishes but worth it. I only made one chunk of fish per person and should have made more. Plenty of sauce/pesto left over. For company I will make the sauce and pesto ahead of time and reheat. Thanks for this WONDERFUL recipe!!

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COOKINMOMMY1

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Mason, Ohio, USA

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Reviewed: Feb. 11, 2008

Excellent recipe! I used prepared basil pesto since I don't care for cilantro and it was delicious! I served it with gnocchi and peas, with a nice white wine. Like at a restaurant, and it only took 30 minutes at most.

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Jan. 24, 2008

I don't usually review recipes but this was just too good not too! Made exactly as recipe called for and it was perfect. I'm just glad I have enough sauce to have this again tonight!!! YUM

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ocsjones

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Reviewed: Jan. 17, 2008

Made it just as it says and it was wonderful. I will definitely make this again and again.

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Reviewer:

LisaB

Cooking Level: Intermediate

Home Town: Elizabethton, Tennessee, USA

Living In: Murphy, North Carolina, USA

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Reviewed: Jan. 7, 2008

Goodness that is a tasty dish! It's not a triple threat (fast,easy,tasty) but the incredible flavor still warrants the 5star rate. When the family came to the table my husband said it looks like restaurant food with the presentation. The flavor did not let us down. Prep time wasn't accurate for me. This recipe is not hard but a bit time consuming. I will use this recipe again for a "sit-down" dinner party. I would very likely make the pesto and red pepper sauce ahead of time and warm just before serving.

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