Garlic-Lemon Mahi

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Taste without a heavy taste that overshadows a great piece of fish. Also it was so easy to make with the ingredients I already had around the house

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Recipe was easy. I would just go a little light on the lemon. I don't know if I had an extraordinary large lemon, but it was very lemony. Next time I'll add to taste. I also sprinkled in sea salt, pepper and thyme.

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This was my first time making Mahi Mahi and have to say I was very impressed with how it turned out! Went great with a glass of white wine and vary easy to make. I always come to FNW for new ways to cook things and always turn out great!

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This was so good and not hard. I followed the recipe, but the only thing I changed was decreasing the butter by half. Next time I would definitely add less lemon too. But very good.

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This is an instant family classic. Except for substituting grapeseed oil for vegetable, I followed the recipe exactly, and it was an all-out success. The sides were basmati rice and sauted baby bella mushrooms. (The lemon/wine/lemon/butter "sauce" from the fish was really good with the rice. We eat lots of fish and this recipe went to the top of the hit parade.

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I made this and it was fantastic I added cilantro, mushrooms,onions I like adding more vegetables. I used chicken stock instead of wine because I did not have it on hand. I poured it over some brown rice and fantastic.

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I added cilantro, ginger, chicken stock instead of wine and it was great!

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I prepared the mahi just as it stated and it came out wonderful. Definetly adding to my recipe collection of delicious and easy. Can't wait to make it again!

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I first marinated it in lemon, garlic and Dijon mustard. I would reduce the amount of lemon to 1/2 lemon or a small lemon.

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This dish came out fabulously! I didn't stick to any of the above measurements. I used 1 large clove of garlic, half a lemon, eye balled the wine, and used Smart Balance in place of the butter. I usually bake Mahi but this was delicious. I will definately make this again :