The reviewer gave this recipe 1 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 16, 2009
Not impressed. Mahi Mahi is a light and flaky fish, it was all wrong with the onions and mushrooms. Not only did the mushrooms not jive with the fish it had very little flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 29, 2009
I made this the other night, and it was very good. I used a whole container of pre sliced mushrooms, and it was yummy!! Only added 1/2 of one large onion - it was plenty. Thanks!! Will definetley make again!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 24, 2009
Found this tonight when looking for a new way to cook Mahi Mahi--I had no mushrooms, but had 4 chipotle peppers so decided to substitute. It was fantastic! Very spicy in a nice way. Used Pinot Grigio for the wine and chilled the rest until dinner. Everyone scraped their plate clean. Served on top of Basmati rice--very good with the sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 7, 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.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: May 27, 2009
I love how simple this recipe was, and it tasted very good. Easy to make and enjoyable to eat - a great combination. Thank you for sharing!
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Cooking Level: Intermediate

Home Town: Torrance, California, USA
Living In: Venice, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: May 20, 2009
One point of confusion: if we are flipping & seasoning the "other side" of the Mahi, but there is skin on that side... Our solution, flip the Mahi, then peel the skin. As it was soaking in the sauce, it was a very easy task with a sharp tong. I followed this recipe exactly and served it over basmati rice, which was the trick! The moist rice offset the fish so nicely. I will follow others' advice next time & double the sauce AND add more white wine, because our leftovers were a bit dry (though flavorful). Even the kids cleared their plates with this recipe. Next time Mahi is on sale, back to this recipe! Excellent!
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Cooking Level: Expert

Home Town: Avon, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: May 14, 2009
I love onions w mushrooms so this was good but from viewers note I added more sauce to have for pasta! w make this again!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 16, 2009
This one is a keeper for me. I had to adapt to the ingredients I had on hand which is certainly not my style. I used chicken broth instead of white wine & rice vinegar instead of lemon juice. Only had about about 1/2 cup of onions & sliced baby bella mushrooms. The sauce was delicious & pleasant change from my collection of fish recipes.
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Cooking Level: Expert

Home Town: Milford, Connecticut, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 3, 2009
It was easy to make and I had all the ingredients in my kitchen, but the recipe was just ok. Next time I would only use 2 onions and an entire package of mushrooms. Also, I would add more garlic and lemon juice.
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Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 19, 2009
Reviewers that said that this recipe lacks flavor have no taste buds! This is AWESOME!
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Home Town: Parker, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 20, 2009
My husband and I really liked this fish. I did use too much pepper so it was hot. My son tried the left overs and he enjoyed it. We will make again.
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Cooking Level: Intermediate

Home Town: Grapevine, Texas, USA
Living In: Rockwall, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 14, 2009
This was very good. I added a tiny bit of soy sauce, bay leaves, an parsley to this and more water and corn starch. The fish especially came out very tender and delicious - the sauce was good as well.
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Eva
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 1, 2009
So simple and tastes great!
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 3, 2008
This was missing flavor. It didn't taste bad, it just didn't taste like much of anything.
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 27, 2008
My husband and I both thought this recipe lacked any real flavor. His comment was that, while the dish wasn't offensive, it was kind of a waste of good mahi mahi. We won't make this one again. Sorry!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 19, 2008
This was DELICIOUS! and very easy and not a lot of preparation mess. Great flavor. I also added more white wine, a little over 1/2 cup and skipped the cornstarch. I served it with steamed broccoli and mashed potatoes, a great compliment to the sauce. Thanks for sharing this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 13, 2008
Great flavors! Next time I will cut way back on the corn starch or skip it completely. I would have preferred the sauce to be thinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 28, 2008
Yum yum! I made this with water instead of wine (we don't use alcohol in my house) and added some swiss chard from the garden. My husband loved it!
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Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA
Living In: Beavercreek, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jun. 9, 2008
This recipe is fantastic! I used lime juice instead of lemon juice, and added a little more white wine than was called for, and it turned out great. I also added a little bit of cilantro which went well with the lime flavor. We loved it, and will definitely make again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 15, 2008
not bad I had no wine so I used white vinegar something was missing though... My wife suggested Iron chef sesame garlic glaze wich mixed well with the onions... After this it was to die for
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Bo

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