Lemon Pepper Mahi Mahi Recipe - Allrecipes.com
Lemon Pepper Mahi Mahi Recipe
  • READY IN ABOUT hrs

Lemon Pepper Mahi Mahi

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    2 hrs 40 mins

Directions

  1. Arrange 4 large pieces of aluminum foil on a work surface.
  2. Place 1 mahi mahi fillet onto each aluminum foil piece. Pour Italian dressing over each fillet. Sprinkle each fillet with lemon-pepper seasoning and garlic powder; flip fillets and season other side with lemon-pepper seasoning and garlic powder. Place 1 onion ring atop each fillet and squeeze lemon quarter over each fillet. Fold aluminum foil over each fillet, crimping all the corners to completely seal. Place packets in a glass baking dish in the refrigerator to marinate, about 2 hours.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Carefully open packets and remove onion before serving.
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Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews More Reviews

Jun 05, 2014

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!

 
Jun 17, 2014

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.

 
Feb 26, 2014

I like fish a lot including Mahi Mahi, but I expected a lot more from this recipe. Will not be making this one again.

 

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Nutrition

  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 1129 mg
  • 45%

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

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