Recipe by Cooking Light magazine
"A quick soaking in a homemade Caesar marinade makes these fillets an easy solution for your weeknight dinner dilemma."
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fat-free plain yogurt
grated Parmesan cheese
fresh lemon juice
4 (6 ounce)
mahimahi or other firm white fish fillets
I love this recipe, it's so full of flavor! I can make marinade ahead of time and then pop the fish in the oven at dinnertime for a quick, delicious meal.
Good, but too strong on the anchovy and garlic for my guests. Will try again, toning down the flavor a little bit.
This was very good and I'm not really a big fish eater. My grocery store didn't have Mahi Mahi on the day that I went so I substituted Swordfish. I served this dish with a side of low-fat Caesar Salad for a healthy, low-fat meal. It was extremely easy to make too!
good and easy! a definite keeper
I used sour cream instead of plain yogurt, only two garlic cloves, no anchovy paste and frozen mahi mahi steaks from trader joes. I grilled these on the George Foreman grill and they came out fantastically. There was not as much flavor as I was hoping for, but that may have been because I reduced the garlic and omitted the anchovy paste. My husband RAVED about this recipe. I will be making it again.
My grocery store didn't have fresh mahi mahi, so i bought some frozen mahi mahi and some frozen shark. The shark was very fishy! The marinade was really good, I just recommend using fresh fish!
I used grouper and added curry and chili powder instead of the anchovy one. It came out quite nice. Thank you.
Nice flavor. I substituted fish sauce for the anchovy paste.
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