This is an authentic Bahamian recipe I was given on Bimini many years ago. This goes well with a nice salad, garlic bread and a bottle of good German white wine. If you like fish you will not have any leftovers!

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
4 hrs 20 mins
total:
5 hrs
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.

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  • Preheat oven to 325 degrees F (165 degrees C).

  • Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.

  • Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices.

Nutrition Facts

400 calories; protein 43.3g 87% DV; carbohydrates 11.1g 4% DV; fat 13.3g 21% DV; cholesterol 197.2mg 66% DV; sodium 286.2mg 11% DV. Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2004
A beautiful presentation with the lemons on the fish and sprinkled with the oregano. I served the fish with rice and a spinach/strawberry salad. Nice flavor on the fish next time I will marinade longer. I marinaded about 2 hours but the flavors could have been stronger. Read More
(13)

Most helpful critical review

Rating: 2 stars
12/24/2003
I'm sorry, but we did not care for this recipe. It was bitter and sour. Mahi Mahi is one of my families favorite seafood dish and we all left half the fish on our plates - not a good sign. Read More
(42)
75 Ratings
  • 5 star values: 21
  • 4 star values: 18
  • 3 star values: 12
  • 2 star values: 10
  • 1 star values: 14
Rating: 2 stars
12/23/2003
I'm sorry, but we did not care for this recipe. It was bitter and sour. Mahi Mahi is one of my families favorite seafood dish and we all left half the fish on our plates - not a good sign. Read More
(42)
Rating: 1 stars
12/23/2003
If its not too late I recomend you stop making this recipie and try something else. I want my money back. Im pissed I waited 3 hours for this. Read More
(34)
Rating: 1 stars
12/23/2003
I also found it bitter and sour. There is no BODY to this recipe. I saved my fillets by sauteing the onions in a little butter. Then tossing in the fillets when onions are soft. Sprinkled little McCormick's Garlic Salt on top. Sauted for 1-2 minutes. Topped with graded parmesan cheese. YUMMY. now..NO LEFTOVERS. Read More
(25)
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Rating: 3 stars
07/23/2017
Another fish dish I liked I happen to like strong flavors the only thing is I like less salt so I did unsalted butter:) thnx for sharing Read More
(14)
Rating: 5 stars
01/06/2004
A beautiful presentation with the lemons on the fish and sprinkled with the oregano. I served the fish with rice and a spinach/strawberry salad. Nice flavor on the fish next time I will marinade longer. I marinaded about 2 hours but the flavors could have been stronger. Read More
(13)
Rating: 2 stars
01/18/2003
I have to agree it was quite sour. The rum overwhelmed the delicate flavor of the fish. It was not well liked by the family. Sorry! Read More
(12)
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Rating: 5 stars
12/23/2003
I thought this was a fabulous recipe! I marinated the fish for only two hours and it was well flavored. My husband loved it! Definitely a keeper for our house. Read More
(10)
Rating: 4 stars
05/10/2011
After reading slot of the reviews I saw what the major problems and was able to fix them: First the very bitter taste. The best way to balance the bitter is to add sugar I added about a table spoon of sugar sprinkeld over the fish. Second the bland flavor: I added crushed pepper and Parmesan cheese. Lastly one big mastake I saw people make was letting it sit in the marnade for way to long. Lemon juce will cook the fish and that will make it dry after u cook it. I only let it sit for an hour and it still had the lemon and rum flavor. After all that it ended up tasting awesome and flavorful. Read More
(10)
Rating: 1 stars
09/12/2006
This was awful. Very tart. Way too much lime juice. Read More
(9)