Baked Mahi Mahi with Wine and Herbs
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- Recipe categories: Fish, Mahi Mahi, Fruit, Cherry, Pear, Meat, Vegetables, Tomato,
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Total Reviews: 21
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By bamato
on March 05, 2011
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This was awesome! We loved the flavor and we also followed the same recipe for other fish. Will most definitely make this again and again. Thank you!
By wdcantrell
Pleasant Hill, CA
on October 23, 2010
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*** Warning *** We have made this dish twice in our small electric oven and the alcohol vapor from the vermouth has ignited (flashed both times and blew open the door oven. The first time we had a tight cover on the dish, and the second time a loose cover and it did not make a difference. Either cook it in a larger oven, or dilute the vermouth, or vent the oven to prevent the alcohol from reaching its flash point!
Otherwise, we enjoy the dish (enough to cook it twice. Three times? Not sure...
By HealthfulCook
Mesa, AZ
on August 16, 2010
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I loved that it was such basic ingredients and that it came together so well l and had such great flavor! The only adjustment I made was substituting the vermouth with white wine and a little bit of lemon juice. It came out awesome and will definitely make again!
By ashgreene878_12...
Cayce, 80
on June 20, 2010
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this was awesome! There was so much flavor it blew my mind. My whole family loved it and we also followed the same recipe for chicken breast because we have non-fish lovers and it was just as amazing on it! Will most def make this again and again.
By Chef #1525696
South Bend, 53
on January 21, 2010
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So simple and delicious, I just used regular dry herbs and I did use corn starch to firm up the sauce...my hubby and I fought over the dregs of the sauce, it was THE BEST and I finally found a use for leftover dry vermouth...what a great thing to use as cooking wine.
By stephallee_7751170
chambersburg, PA
on January 20, 2010
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I made this in an effort to eat more fish...I'm not a fan of thyme so I used dill instead. What a WONDERFUL substitution! The combination of the dill and lemon made the sauce so tasty! I served it with couscous and zucchini. My six year old LOVED it and was so proud that she tried fish and liked it!!!
By jeremy.dufner_1...
Round Rock, 83
on August 28, 2009
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The fish was delicate and flaky. The flavor was excellent but next time I will reduce the garlic by a clove or two. I made tomatoes with rosemary and parmesan and some garlic bread to go with the fish. The juice from the fish was so good, even my 5 yesr old was dipping her bread in it as not to leave anything on her plate.
By ashley.geddes_1...
xx, IN
on August 16, 2009
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We don't have fish that often. I had some mahi mahi to use and took a chance on this recipe. All ingredients I had on hand and a they made delicious outcome. I would recommend trying this recipe just as it's written.
By nanorjo_10699884
Hamilton, NJ
on July 08, 2008
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Had my family over and we all enjoyed it even my 2 year old grandson. My fish store was out of Mahi Mahi so I used talapi. The flavoring from the juice was excellent.
By annoulak1_4317265
Jackson Hts, NY
on January 13, 2007
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I was greatly disappointed by this recipe. I followed the directions to the "t", used fresh fish and extra dry Vermouth, and it came out lackluster. It was edible, but it's not something I will make again. The herbs and vermouth made the fish tasty, but the taste was not right for my palette. I had an extra mahi mahi steak leftover and decided to eat it the next day by drizzling some bottled honey mustrad dressing over the fish...what a difference it made!! SOOOO much tastier than what I got from the recipe.