Broiled Mahi-Mahi with Sauce 23

Corine's Cuisine, dinner, Fish, healthy, mahi-mahi -

Broiled Mahi-Mahi with Sauce 23

By: Corine's Cuisine 


  • Four 6-oz mahi-mahi filets (not steaks, skin on or off)
  • Two lemons, one sliced very thin, the other cut into wedges
  • Olive oil
  • Salt and pepper
  • Corine's Cuisine Sauce 23 or Sauce 10



  1. Preheat the broiler on its highest setting. Position the oven rack 4 or 5 inches below the element or flame.
  2. In a oven-proof casserole, pour one tablespoon olive oil. Place the mahi-mahi filets in the skillet (skin down if the skin is left on). Season the mahi-mahi with salt and pepper, and drizzle a thin line of Sauce 23 or Sauce 10 down the center-line of each filet. Place a paper-thin slice of lemon on top of each filet and drizzle each filet lightly with olive oil. Place under the broiler for 7 to 10 minutes, depending on the thickness of the filets. Mahi-mahi is done when it flakes easily with a fork and is opaque throughout.
  3. The filets may be brought to the table in the casserole or plated in the kitchen. On the plate, garnish each with a lemon wedge and serve with steamed string beans and a Belgian-style “stoemp” of potatoes mashed with broccoli.


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