Recipe by victoria
"It was my first time baking mahi mahi with lemon pepper seasoning, and it was delicious. The amount of seasoning used is optional and personal preference, as is the length of time you let it marinate."
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4 (4 ounce) fillets
mahi mahi fillets
Italian-style salad dressing
lemon-pepper seasoning, or to taste
garlic powder, or to taste
raw onion rings
I like fish a lot including Mahi Mahi, but I expected a lot more from this recipe. Will not be making this one again.
The flavor of this fish was great BUT after almost an hour per directions in foil/325 oven, the fish were still cold. We finished then on the stovetop and the result was delicious.
Not bad. Something to remember: Mahi Mahi is a very mild white fish that has almost no flavoring whatsoever (in my opinion, at least), so it's going to turn out flavorless unless there is seasoning that is strong. I didn't think there was even close to enough lemon pepper seasoning in this recipe to help it along, so I added about a tablespoon of that and increased the lemon juice to closer to 2 lemons worth, and sprinkled Parmesan cheese on the fillets before baking. I also marinated for about 24 hours, turning occasionally to make sure it was coated. Something I also tend to forget when I'm making thicker fillets: fish can cook better at higher temps, so when 350 wasn't cutting it after a half hour, I jacked up the heat to 425 for 20 minutes and it was cooked. This turned out relatively well, but for a flavor that our household liked, it needed some zing. If you have a household that isn't so sold on flavor (they salt things to death, use ketchup no matter what it is . . .), the original recipe will work just fine. It just needed a bit more for us, but all in all a decent starting point. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Pepper Mahi Mahi
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 158
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