![]() Great with Mahi Mahi and other types of fish! I only did that because I had some potatoes roasting in the over at the same time.I will definitely make again. I also started it in the over and finished it under the broiler to get the nice charred lemons. I had some lemon olive oil and finished it with that which added a nice boost. I didn't use the tomatoes and it was still delicious. I was tired of having Mahi Mahi the same old way and this looked a little different. This dish was delicious and a hit at our table! So glad I found this recipe and will definitely make this meal again! It was fun and so easy to make. Only giving this recipe a 3 because we did not have all the ingredients. I think broiling the fish after placing the toppings is key to making this dish special. I made 2.5 times the recipe amount for my large family. Regardless, this is very quick and easy and the modified version will likely become one of my week-night staples. I think I'd also add more lemon juice than called for in the recipe and make the side tomatoes into more of a side salad with additional veggies. I made this as directed and enjoyed it, however, next time I will take others' suggestions and sub greek yogurt for the mayonnaise - I expect this will improve the flavor. My whole family loves it, including the 11 year old and teenager. Have made it with Mahi and also Icelandic Cod, which was also surprisingly good with this versatile sauce. Whoa - is this good! Fast, easy and so delicious. This is a great weekday dinner - fast and tasty. Add some peeled, chopped cucumber, thinly-sliced red onion and extra chopped dill to the tomatoes for crunch, flavor and color. A cooking time of 6-8 minutes was all I needed - less if you broil it. Also, the cooking time is all wrong - way too long, especially if you broil it. Do substitute Greek yogurt for the mayo and rather than broiling, I set the oven at 375 to better control the cooking. I will try Greek yogurt next time like so many reviewers.īeing lucky enough to live in Florida where mahi is freshly-caught daily, I cook it regularly and I found this was very good but I had to make a few changes. ![]() I used light mayo to reduce calories - turned out well. I've made this several times over the years - Yum! I'll probably use less mayonnaise next time as it was quite saucy. The only thing I would add next time is capers. I use a digital thermometer, the only way to cook! We make this weekly. I especially like the provincial presentation of serving right off of the cedar plank.Fantastic! As suggested use Greek Yogurt and bake, on 425 then broil for the last few minutes. The resulting fish has a smoky, woodsy flavor. The later is my choice for today because I have a freezer full (read about my freezing method here) thanks to Boomer’s fishing promise fulfilled. I am also using a cedar plank, good for firm flesh fish like salmon (the classic choice for this method of preparation), tuna, shark and wahoo. It’s important to start with a good marinade, I am using a simple one that would be good on most fish, 3 parts butter, 2 parts lemon juice. To get you more comfortable with preparing fish in your own home. So today’s post is my attempt to do my part. Although Americans are starting to try to eat healthier, our consumption of fish (particularly in home cooking) is down from what it was ten years ago. ![]() Do you, despite knowledge of the outstanding benefits of fish, prepare it sparingly, if at all? If you answered “yes”, you’re not alone.
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