26 Reviews of Nut encrusted mahi mahi

From: Valerie in Florida

On Apr 7, 2004

This was one of the best fish recipes I have ever made. I would give it more stars if I could. It had the presentation of being gormet, but was extremely easy to make. I used mahi filets and followed the recipe exactly. For the nuts, I used walnuts. Also, I put it in the oven for 10-minutes at 350, then put it on broil for about 3 minutes longer to make the outside crispy. Thanks for a great recipe !

From: Paula5

On Jan 2, 2004

I made this with crushed up Cheerios (really) instead of corn flakes and with pecans. It was absolutely marvelous. I did the crushing in a food processor and added fresh parsley and pepper. It took longer to bake than the recipe states, but the mahi mahi filets I had were pretty thick, so I expected that. Still just wonderful. It's not really even necessary to bother with the glaze. Thanks so much for sharing this.

From: Vicki in AZ

On Mar 4, 2004

We really enjoyed this. I cooked it exactly as written and wouldn't change a thing. I did add an extra teaspoon of mustard to the sauce because I like it a little zippier. Another keeper! Thanks.

From: Pianolady

On Aug 5, 2004

We enjoyed this. It did take more than twice as long as indicated to cook, as others had commented, but we used red snapper so that may have made a difference in cooking time. The honey soy glaze was delicious. Served it over rice and had a lovely dinner. Thanks! Dianne

From: brownshawver

On Sep 13, 2005

Very good! Would definately make again. Did not need as much of the glaze as the recipe calls for.Would make about a third of that next time.

From: Vicki in CT

On Apr 16, 2007

This was a wonderful dish. I used walnuts. However, I had to cook it for about 25 minutes versus the 10 minutes directed. Will definitely make it again.

From: me2006

On Jan 15, 2006

I enjoyed this recipe, but like other reviewers the main detractor was the glaze. I made less glaze, based on the recommendations, but I think I would alter it slightly next time. Thanks for a good recipe!

From: Chef #886074

On Jul 9, 2008

I made this last night and my husband and I loved it! I didn't have a few ingredients so I made a few substitutions: subbed panko bread crumbs for corn flakes, cilantro for parsley, and pecans for macadamia nuts. It was amazing! I made the sauce but didn't need all of it. It's good reduce it in a pan over low heat and if you just lightly drizzle it over the cooked fish. Also had to cook my filets for quite longer than the recipe stated. Absolutely loved it!

From: jaynine

On Apr 3, 2009

I'm trying to eat more fish, so have been looking for new recipes. I made this with snapper, and it came out delicious. I used cashews and crushed Ritz crackers instead of the macadamia and corn flakes (just what I had on hand). And I used a couple of squirts of regular dijon mustard in the glaze instead of dry mustard. I did have to cook it longer - about 15 minutes, with the last few minutes under the broiler to get the coating crispy. This was a quick, easy meal that tasted like it came from a restaurant. My son said it was the best fish he ever had!

From: Chef #748103

On Jan 31, 2008

The fish was good, but the recipe lacked detail. I used 1 tsp. of salt and 1/4 tsp. white pepper. I too had to leave the fish in the oven for about 20 minutes...my filets were about 1/2-inch thick. I also made an egg wash and dipped the filets in that to help the crumb mixture adhere more easily.