Lemon Pepper Mahi Mahi Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Reviewed: Jun. 5, 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!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: 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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Photo by Joanne Howell

Cooking Level: Expert

Home Town: Winterset, Iowa, USA
Living In: Scottsdale, Arizona, USA


 
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