Feeding a crowd at the barbecue? This is a great recipe when you have plenty of fish on hand. You can adjust the amount of garlic to taste - I like a lot.
My husband needed a Mahi Mahi recipe fast, so we looked online and found this one. We both were so amazed at how wonderful the flavor is! He only had two fillets, and he kept the fillets whole and did not cube them. He used about three cloves of fresh garlic instead of the stuff in a jar. He also used red wine since we didn’t have any white on hand. We also didn’t have any diced tomatoes with the peppers; but we did have a can of diced tomatoes with basil, so he used that and added a bit of his dried red peppers. It was raining, so he put it into the oven and baked it at 450. We had no idea if we’d like this dish; so as soon as it came out of the oven, we both sampled it. It was so delicious that we ate it immediately. (We forgot the cheese.) The fish was very moist. This is a very easy recipe and the flavor was awesome! We both said we would definitely make this again. - 24 Aug 2005 (Review from Allrecipes USA and Canada)
Excellent, and very different fish recipe. I made a few changes: 1) Used olive oil instead of butter--was good, but next time I will try the butter (or do half and half oil and butter). 2) Did not have jarred garlic, so used garlic powder 3) Used bottled lemon juice, as I did not have fresh lemons 4) Used motzerrela cheese, as did not have pepperjack--next time I will try the pepperjack 5) Baked the fish at 350 for 30 minutes in a covered casserole dish instead of grilling 6) I added green and red bell peppers, yellow squash, mushrooms along with the onion--which really turned out very well Delicious--Great recipe--thanks!! - 17 Jun 2005 (Review from Allrecipes USA and Canada)
I don't want to rate this, because I was the one who submitted it..(smile)..For some reason one ingredient was not added. Onions, and lots of them. I usually use one of those really big ones, diced and spread all over the fish before the tomatoes. I am really glad you enjoyed this, because it really is so yummy!! - 17 Feb 2005 (Review from Allrecipes USA and Canada)