Good fish recipes can be hard to come by. I’ve had some pretty terrible recipes that have *almost* turned me off fish and others that have made me want to make fish every day. A good cut is important as is the quality. Near our new home we have a butcher shop so I’ll probably buy fresh fish from them – previously I bought my fish from Target. What? Yes. I know it’s not the highest quality but surprisingly, their Archer Farms brand of frozen mahi mahi, swordfish, halibut, haddock and salmon are almost as good as fresh fish. One time I went in to grocery shop and convinced myself that the Market Pantry brand had to be just as good since it also came from Target. I mentally argued with myself, “It probably comes from the same place anyhow and I’m saving quite a bit. Why get suckered into paying more much for the same fish?”
Bad idea…and a big mistake.
And one that I won’t ever commit again. Fish was… fishy. And it kind of ruined our meal. From then on, I stuck to the trusty AF brand.
The steps for this mahi mahi recipe are super basic – season fish, make sauce and broil. I love these types of recipes. Makes life easier. The original recipe called for full mayo in the sauce but as with about 90% of my recipes, I sub in sour cream and yogurt for about half the mayo. I also subbed in dried dill for fresh dill and we made sure to reserve some of the sauce to eat with the fish after broiling it. (The hubs is a sauce fanatic.)