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Spicy Lime & Cilantro Mahi Mahi

Using the flavor combinations in this dressing I created this simple marinade that can also be used for the sour cream topping. What can be easier than making a marinade once that is carried through the entire dish?

Posted By: Sid Alapai
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Prep Time: 10 | Cook Time: 12 | Ready In: 22
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  • The zest and juice from two limes
  • 1 Tablespoon rice vinegar
  • 1-2 cloves of garlic minced
  • 1-2 tsp of adobo sauce
  • 1 Tablespoon honey
  • 1/2 tsp salt (kosher if you have it on hand)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream
  • lime wedges
  • 2 3 oz pieces of Mahi Mahi or your favorite fish
  • 2 Tablespoons Olive Oil

Order Chef Roy's Fish & Seafood CookbookOwner of the critically acclaimed Roy’s restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today’s greatest seafood chefs and has been credited with reinventing Hawaiian cuisine

Cooking Process:


In a medium bowl combine first 7 ingredients mixing well.


In another, smaller bowl, add sour cream and 2 TBL of marinade, mix (cover and refrigerate)

Add the remaining marinade and fish to a zipper top bag, remove as much air as possible, seal and refrigerate for 30 minutes.

To a medium skillet over medium heat, warm olive oil and swirl to coat the bottom of the pan. When skillet is hot, remove fish from marinade with tongs and add to the skillet. Cook about 4 minutes of each side, turning once. Fish should be white and flakey, do not over cook. Remove cooked fish to a plate.

Remove sour cream topping from the fridge and place a dollop on each piece of fish.