Mahi Mahi with Onions and Mushrooms Recipe - Allrecipes.com
Mahi Mahi with Onions and Mushrooms Recipe
  • READY IN 30 mins

Mahi Mahi with Onions and Mushrooms

Recipe by  

"Very good and easy mahi mahi filets steamed over yellow onions, button mushrooms and garlic."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. In a large skillet, heat olive oil and cook onions, mushrooms and garlic over medium heat until onions are transparent.
  2. Cut the mahi mahi into 3 inch long filets. Place the Mahi Mahi fillets over the onions, mushrooms and garlic. Salt and Pepper the first side of the filets to taste. Add white cooking wine and lemon juice.
  3. Cover and cook 4 to 5 minutes. Turn the filets over and salt and pepper the second side to taste. Cook 4 to 5 minutes or until fish flakes easily.
  4. Remove only the fish to a heated plate and keep warm until sauce is ready.
  5. In the same skillet with all the onions, mushrooms, garlic and cooking wine, raise heat to medium/high. Bring to a boil. Dissolve cornstarch in the 2 tablespoons of water; stir into skillet. Stir the sauce continuously until sauce thickens to desired consistency.
  6. Pour sauce over mahi mahi filets. Serve immediately.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2007

My husband just loved this recipe, Nagako. He doesn't much care for onions, though...so I only used one. I doubled the mushrooms, lemon juice & white wine. I also added 1 extra clove of garlic, a pinch each of parsley and rosemary and then 2 fresh snipped basil leaves at the end. I only thickened the sauce slightly, as we wanted enough to spread over rice. Served this with fresh steamed green beans, as well.

 
Most Helpful Critical Review
Oct 27, 2004

This was an "okay" dinner served over whole wheat couscous and some homemade tartar sauce. I *did* add about two tablespoons of butter to the final sauce to enrichen it with flavor - even so, I don't think I will keep it in rotation at our house.

 
Feb 18, 2003

This was very good...I used maui onions and it turned out terrific....you better like onions though!

 
Sep 11, 2003

After cooking the fish with the sauce, you have to make and cook another newer and fresher sauce that you can pour on the fish so that the sauce will not be dark and overdone. The fish will taste better.

 
Aug 10, 2009

Oh my this was super tasty and fast. I did make some changes after reading other reviews. I doubled the liquid, (wine and lemon juice), used an 8 oz. pkg. of baby bella mushrooms, chopped in half for a deeper flavor and more texture, added a little butter to the olive oil, and probably 6-8 garlic cloves. Also threw in a good quarter cup of fresh chopped basil leaves, and finished with a fresh chopped tomato just before serving. This is a quality, healthy dish with deep flavor. By doubling the liquid, the cornstarch thickening was minimal - just enough to keep it from being watery. Served it over whole wheat cous cous cooked in salt free broth, and garden fresh green beans. The little leftovers from lunch today were even better. A real keeper.

 
Sep 08, 2003

This recipe is fantastic! I have also used it with Talapia. I'm always looking for fish recipes that my kids will like, and all four plus my husband loved this!

 
Jul 21, 2003

Great flavor - next time I'll double the sauce ingredients

 
Feb 19, 2008

We loved this. I didn't have any mushrooms on hand, but it was still great and I used regular chardonnay, it was excellent!

 

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Nutrition

  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 33 g
  • 66%
  • Sodium
  • 155 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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