recipe reviews for:

Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto

“Use your grill to give the mahi mahi a lovely smokey aroma. The red pepper and cilantro pesto adds color and texture to this flavorful dish. Try serving with yellow rice or sugar snap peas for an amazing meal. You could easily adapt this recipe for snapper, swordfish, trout, or chicken.”

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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

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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Reviewer:

Neeley

Home Town: Houston, Texas, USA

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

Reviewed: May 28, 2009

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

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POTARI

Home Town: San Jose, California, USA

Reviewed: May 20, 2009

This is SOOOOOOOOO good!

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mom22girls

Reviewed: May 17, 2009

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

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Reviewer:

Catty96

Cooking Level: Intermediate

Home Town: Gatineau, Quebec, Canada

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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Reviewer:

Chrisypoo

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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Reviewer:

dpierro

Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA

Living In: Glen Gardner, New Jersey, USA

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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Reviewer:

sailshonan

Cooking Level: Expert

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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