Lemon Pepper & Mustard Baked Ahi / Mahi Mahi / Salmon

From: gourmetcountrycook

On Jan 10, 2007

made this tonight! it was ok, but not what I thought it would be. Maybe I will try it again! I used mahi mahi.

From: MexFinn

On Aug 26, 2006

This was a good pick for mahi-mahi I found in Superama! My kids did not quite like it, maybe the juice of five small limes instead of three lemons was too much. I also put 750 grams of mahi-mahi to be really enough for six, which is about double compared to the recipe. Using foil for baking is OK, but a fit dish would be better, wouldn't it? Anyway, this is a gourmet recipe! It is very fine with the sweet and sour taste, and still the aroma of the fish, mustard, basil and lemon remain present. Honey quite dissappeared to the background, so adding some more would not harm the friends of sweet'n sour, would it?

From: chefdaddy #2

On Sep 12, 2006

This is now one of my wife's favorite dishes. I didn't have fresh basil, so we used dry, but it was still very good. While I'm not raving about it quite as much as she, I did like the sweet and sour effect. I followed the previous reviewer's advice and added more honey, and I think that was a good move.

From: Justacookin

On Jul 8, 2006

I selected this recipe for cooking mahi mahi because it looked good, but more importantly I had all the ingredients at home. It was delicious! The flavors blended very well with the Mahi, and it was a very simple recipe to make. I will definitely be cooking this one again!