Recipe by ErikaTC
"You can substitute a lighter olive oil for the extra-virgin olive oil. Serve over rice."
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extra-virgin olive oil
ground black pepper
grated lime zest
2 (4 ounce)
mahi mahi fillets
I made this with much less oil--1/4 cup, along with 2 cloves garlic, 1/8 t pepper, 1/4 t cayenne, the juice of 2 limes (4T), and 1/4 t zest. Followed the suggestion of one reviewer and placed it all in a hot skillet. YUM! PERFECT!
Followed others advice and increased both the amount of lime in the marinade (doubled it) and the time for marination (about two hours). The fish had very little flavor. We ended up squeezing some of the leftover limes on top of the fish right before eating for some flavor.
I added 3 tbs of Lime; cooked mahi mahi in a cast iron skillet with the entire marinate.... seemed to lock in the flavor!
Very yummy and very easy! I've made this twice now and the only change I made the 2nd time around was adding more lime juice. Love this!
Super good! I did not have lime so I used lemon and kids and hubby loved it!!
Perfect! So easy and quick. Perfect for a quick weeknight meal. I served mine with a glass or rose wine and a side of zucchini. Used extra lime in the marinade. I will definitely use this recipe lots!
So delicious! I'm 15 and just made this recipe- easy, and the whole family loved it, parents and little brother! YUM!
Loved it! Great flavor. I was afraid at first there would not be enough flavor. I did let it some of it marinate for 1 hour and it was good but I let some marinate for 6 hours...much better. Was very moist.
* Percent Daily Values are based on a 2,000 calorie diet.
Lime-Marinated Mahi Mahi
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 764
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