Grilled mahi-mahi with lime-ginger vinaigrette from The Bon Appétit Fast Easy Fresh Cookbook (page 334) by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this recipe

  • aeader on June 08, 2021

    Quick and easy to prepare, and the fish was cooked perfectly according to the instructions. The vinaigrette was much milder than I expected, but went well with the grilled fish. I'd add more lime juice next time. We served it with rice and a green salad. Make sure that the bloodline has been removed from the fish before cooking. Will definitely repeat.

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