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: 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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1 user found this review helpful

Reviewer:

ocsjones

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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1 user found this review helpful

Reviewer:

LisaB

Cooking Level: Intermediate

Home Town: Elizabethton, Tennessee, USA

Living In: Murphy, North Carolina, USA

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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35 users found this review helpful

Reviewer:

Mari Mari

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

Reviewed: Nov. 25, 2007

This was fantastic!! Added a little more salt to the roasted pepper sauce but everything else was right on!! Will definitely make again!

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8 users found this review helpful

Reviewer:

BOOGIEBLING

Reviewed: Nov. 1, 2007

This recipe is incredible. Very easy to make, and my boyfriend raved all through dinner.

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4 users found this review helpful

Reviewer:

Kathy T

Reviewed: Oct. 30, 2007

We thought it was wonderful! We kind of just made it with what we already had in the refrigerator. We omitted roasted red peppers (didn't have them) and substituted the walnuts with pecans. Makes a very rich sauce. Yum.

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18 users found this review helpful

Reviewer:

Alicia I.

Reviewed: Aug. 19, 2007

I screwed up this recipe and combined all the ingredients making a single sauce instead of a base sauce and pesto. Despite my mistake, this recipe was amazing! I can't wait to try it again, the right way this time.

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15 users found this review helpful