Thursday, May 13, 2010

Day 148, Lemon Pepper Mahi Mahi

I had some more of the Mahi Mahi from the Let's Dish meals and I wanted to make a second flavor with them, so I added simple ingredients I always have in the kitchen.

Lemon Pepper Mahi Mahi

4 Mahi Mahi fillets
1 large lemon
1 tbsp garlic, minced
pepper, to taste

Preheat oven to 400 degrees F. Spray a baking sheet or line with foil; place fillets on baking sheet. Squeeze lemon over fillets, coating evenly (approx 2 tbsp juice). Spread garlic over fillets; sprinkle pepper over fish. Bake for 20-30 minutes, until fish flakes easily with a fork.

Serves 4

This is a very good fish. It's thick and tasty. I use freshly ground pepper when I use pepper. It is more flavorful than already ground pepper. I like to use fresh lemons rather than the juice you can find in a bottle in the juice isle. The juice is just tastier to me, maybe because it is freshly squeezed.

Flavor Rating: Great, I really like this fish, maybe that's why it's such an expensive fish.

Ease of Preparation: Easy, despite my fear of cooking fish, it's actually easy to make.


  1. What a terrific recipe! I liked it so much that I forwarded your URL address to several friends. I was wondering, what do you think of using Meyer lemons for the Mahi Mahi? I also agree with your point about "fresh lemons." Where I live we don't have easy access to fresh lemons, so what I do is just go online ( ) and order from growers that pick them right off the trees and ship them direct — a tip I learned from my cousin in North Dakota. This way I get fresh lemons picked from the tree without all the time sitting in cartons, trucks and warehouses.

  2. I don't know the difference between lemons as I live in Minnesota and don't have access to a big variety of certain fruits. I have found both large and small lemons and use the large variety when I use lemons in my recipes. I just pick up the "freshest" ones I can get at my local grocery store, usually Cub Foods or SuperTarget.