Asian-Style Baked Mahi Mahi

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This was a very disappointing dish. The fish was flavorless we will not be doing this recipe again because I have no idea how to go about saving it. I will go another direction and see what happens.

Plus, Mahi Mahi isn't what I would call inexpensive.

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Too much time involved for such a bland tasting meal. We did this recipe twice thinking we did something wrong, but apparently we didn't. The cooking times were wrong, the fish was bland. It didn't remind meof the Thai food I had in India. Very disappointed in this one.

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Flavor on the Mahi was outstanding! On TV I saw Guy prepare this dish with wasabi-garlic mashed potatoes, which I love, but I wanted to stay more in the Thai style so I used some of the left-over coconut milk to make some rice. We also had some green papaya in the backyard, so we also served it with a side of green papaya salad, which complimented the favors in the Mahi marinade. Overall, lite and refreshing dinner! We cook a lot of Thai and a lot of fish (this one happen to be fresh caught by my husband, and we'll definitely be making this again.

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Delicious! I just finished the last bite of this dinner now. It was excellent! I love Thai flavors so I thought I would try it but then I was surprised to see so many low reviews. I still wanted to make it but was skeptical. I had watched the show and saw Guy make it and when I read through the recipe here, I found a missing step. Guy has you reduce the wonderful marinade but they never tell you to do anything with it in the end! In the show Guy spoons the reduced sauce over the fish when he cuts open the packets. This is a KEY step! That sauce is so flavorful! I could see where the fish would be bland like people say if you didn't spoon some of that over it. I served the fish with the Best Bok Choy recipe from this show too and basmati rice. It was wonderful! Mmmmm! Thanks Guy!

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I was disappointed. I wondered what I did wrong....Mahi mahi isnt cheap in chicagoland and I was so looking forward to it....but it was just plain old bland.

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Just missed the mark for me. It wasn't bad, but it wasn't that good either. Just bland.

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Bland Bland Bland....
It definitley has the right "bones" but the flavor is completely lacking. Maybe lemongrass or peper flakes. Thank goodness I had a great fish to take it over.
Cooking time is also too low and too short a time
at least 350 for 20 minutes

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Exotic!
we had to adjust ingredients and baking.temp but Absolutely loved the flavor/textures and eye appeal! Our adjustments: SILK brand vanilla coconut milk instead of the plain coconut milk; we used basil pesto (a good heaping tablespoon rather than the Asian Basil...and instead of fish sauce we used a little Oyster sauce and teriyaki sauce. For the temp we adjusted the oven to 425degrees (for the fish baking instead and it came out fine...will depend on the thickness of your fish. ENJOY!

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This is a delicious recipe and I will certainly make it again. The flavors were a perfect blend. I agree that the cooking times were off; takes twice as long to cook the vegetables and about 30 to cook the fish.

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The flavor of the marinade was wonderful but I was disappointed in the cooking times and outcomes. I had to cook everything much longer and at higher temperatures otherwise the vegetables would have been almost totally raw.