This fish has a sweet and spicy flavor that goes well with buttered rice.
I was looking for a quick and easy recipe and stumbled across this. I only had cod, but it worked perfectly. I followed the recipe (almost) exactly. It was spicy and delicious. Highly recommended.
Read MoreThis recipe just didn't quite do it for us, although it certainly was easy. I cooked a batch of rice and while that was simmering, I mixed the spices with the syrup. While the fish was cooking, I tossed a spring greens salad with balsamic vinaigrette, which was an excellent complement to the rice and the heat of the fish. Bust the fish wasn't the star it should have been. It was my fist time cooking Mahi Mahi and it seemed a bit bland, despite the Cajun spice. I will give it another try with different fish and see how that works for us. Thanks for sharing the recipe.
Read MoreI was looking for a quick and easy recipe and stumbled across this. I only had cod, but it worked perfectly. I followed the recipe (almost) exactly. It was spicy and delicious. Highly recommended.
This was very yummy and fast. I was worried the maple syrup was going to make it too sweet, but it was well balanced with the Cajun seasoning.
This was definitely spicy for our taste but it was approved to try again so this recipe gets a solid 4 stars. I could see the paste complementing any firm fish such as salmon and I think it would also be good on shrimp. Thanks for sharing your recipe!
This syrup mixture is sweet and spicy and delicious! I brushed it over salmon and baked it in a 400 degree oven for 20 minutes.
This was good and spicy! I didn't have Cajun seasoning, so I made the "Simple Cajun Seasoning" recipe on this site. Instead of brushing the seasoning on, I threw it in a ziploc with the Mahi Mahi for 5-10 minutes, then cooked it under the broiler. My 6 year old said, this is a 5 star meal!
This is going to be one of my favorite recipes! I loved this and it was so easy to make......not to mention fast which is a must when you have a baby! We have made this twice with two different cajun seasonings....just remember not all brands of cajun seasoning are created equal! We love "Slap Ya Mama" form Louisiana, but also use Zataran's which isn't as spicy. Thank you Janel! This recipe is great!
I am making this for the second time since Christmas. The flavors definitely draw you back and it is easy to prepare and company worthy. I used the "lite" version of Tony Chachere's as my creole seasoning. It is lite on salt - not on heat! I am making a double batch of the sauce this time so I'll have some extra for rice. I will not double the creole seasoning, however. I like things spicy but it was a kicked up a little high for me. If you are making it for the first time I would advise starting with half of the tablespoon-- you can always add more! This recipe does not disappoint. Thanks for sharing Janell.
This recipe just didn't quite do it for us, although it certainly was easy. I cooked a batch of rice and while that was simmering, I mixed the spices with the syrup. While the fish was cooking, I tossed a spring greens salad with balsamic vinaigrette, which was an excellent complement to the rice and the heat of the fish. Bust the fish wasn't the star it should have been. It was my fist time cooking Mahi Mahi and it seemed a bit bland, despite the Cajun spice. I will give it another try with different fish and see how that works for us. Thanks for sharing the recipe.
This is now my absolute favorite way to cook fish. Other reviewers have said that a lot depends on the cajun seasoning that you use, and it definitely does. My grocery store generic is way too mild for this, so I usually toss in a little cayenne pepper. I don't always like spicy food, but something about the mix of the sweet and the spicy just hits home for me. I definitely recommend this recipe, just remember that a lot depends on which cajun seasoning mix you use. But even with one that's too mild, it will still be good fish.
This was a hit in my home even with my 11 year old fish-hating son. I did not have Cajun seasoning so I used Southwest seasoning blend by Pampered Chef. Tasted terrific.
Good flavor. I baked in individual foil packets on a cookie sheet at 400 for 16 minutes Used real garlic in place of powder and cut the Cajun in half but could have gone with the full amount. Used sugar free syrup- just the right amount of sweetness.
OMG! I love sweet and hot! I thought this was perfect although my husband thought it was a little hot. Instead of using the cajun seasoning (really high in sodium!) that I had in the cupboard, I looked up on this web site how to make my own cajun seasoning and used much less salt than needed. Next time I'd like to add a mango or melon salsa for the top. This is definitely a keeper.
This was great! Made the recipe exactly as written. Quick, easy and very flavorful! I will make this again. I used Creole Seasoning Blend from this site as the Cajun spice. *I've made this several times now and still love it. One thing I do differently is to put the oil in with the maple syrup and spices and coat both sides of the fish with it. Then I lightly spray my frying pan with Pam and add the fish. I also made it on the George Foreman Grill, and it turned out great.
Excellant and easy. It is however definately spicy. I used Tony Cacheres creole seasoning and real maple syrup. Also, I only brushed the seasoning on top on fish, and cooking in a black iron skillet.
I thought this was quite tasty, made as directed other than turning the heat down some so the glaze wouldn't burn, as my fillets were on the thick side.
Quick, easy and delicious. I doubled this recipe for leftovers. My husband really enjoyed it.
I am rating his on what I think it should tast like. I want it to be good. The problem is that in our market a Mahi fillet is a section of a fish which is nearly 2 inches thick at thickest side and perhaps 1 to 1 1/2 at the other. Brain went to sleep on this one. That is I didn't look at the picture . You can't cook a 2 inch piece of firm fish in 5 min per side particularly with sugar on it. So, cooking it longer started to burn my Vermont maple syrup. Rescue , some water lid and pan roast. It was rescued but slightly bitter from the burned sugar. So next time, lower temp, some water in the pan and a lid from the beginning . I will update my review when I adjust the cooking process for thick fillets.
The recipe I used was identical except only 3/4 tbsp of the cajun seasoning. The wife can't handle spicy, so I only used 1/4 tbsp. Not noticebly spicy at all, just added flavor. So dial in your spice using this as your range. Little effort, big results. The lack of effort I'll keep secret when company comes over.
Easy and very tasty. I skipped the maple syrup. I just couldn't see maple syrup on fish. Actually, I just prefer my sweets sweet and my other foods to not be sweet.
Made this tonight for dinner and it is simply delicious! Fast and easy are my call words and this recipe fits the bill. Since I had 4 fillets (I used salmon) I doubled the sauce ingredients. Will definitely be making this again. Thanks for posting this wonderful recipe Janelle. :)
This was really good - I reduced the cajun spice by A LOT and it was still pretty warm - I also added a lot more garlic powder. I cooked the fish in a non-sick pan with just pan spray, minus the oil - hubs dug it!
My family really enjoyed this dish. I did not modify the recipe which is very rare for me.
Excellent, a nice departure from the typical lemony flavors for fish. I used Jerk seasoning instead and holy moly what a nice sweet and hot combination. Thanks for the recipe. It's a keeper.
This was so quick and easy and tasted amazing! Highly recommend this one. The combo of sweet and spicy was well balanced.
I made mahi mahi with this recipe for my husband and my brothers and my brothers who dont love fish LOVED this! This could be used on any fish though! I will try it on salmon next
This recipe is the bomb. I used the frozen mahi mahi from Costco and it tasted like fresh. Very good. And the garnish was spectacular.
Fantastic for how simplistic it is! I used Jerk Seasoning and regular pancake syrup (what I had on hand) and the mahi came out great; very flavorful for the little amount of time that it took to make. Next time I will try 1/4 clove of fresh minced garlic instead of the powder.
This was so easy! I rarely make fish, because it's often hard to find fresh fish here, and frankly I never know what to do with it. This was great. I used Tony Cachere's cajun seasoning, and pure maple of course. Simple & delicious. Thanks for a great recipe.
Delicious! It tasted exactly like the butterfish recipe they have at Roy's Hawaiian Fusion Restaurant. My husband and 4 kids loved it! It was not too sweet at all and the flavors were very balanced. I used swai instead of mahi mahi and Italian seasoning instead of garlic powder because that is what I had. I will be making this recipe again and again.
This was a quick and simple dish to prepare. I didn't think that I had enough sauce for the two filets but the amount was just right. While not a dish I would make for company, it was a good week night dinner. Very tasty.
So easy and delicious! I very rarely make a fish dish but this one will change that. Just the right amount of spice and sweetness! Thanks for submitting...it's awesome!
Great flavor but the fish seemed a little chewy instead of nice and flaky. Could've been the fillets I used. Next time I will try baking them instead.
Cooked according to directions 3 min per side since our fillets were small. Slightly spicy but nicely balance with the sweet. My picky eater boyfriend said he would eat these again!
This is a new favorite in my house! What I did was sprinkle with Mahi Mahi with the Cajun seasoning and garlic powder. Then I put it in the pan, skin side up and cooked it about 4 minutes and then flipped it and cooked it 4 minutes longer. I then put it on a small cookie sheet and spooned the maple syrup Cajun seasoning glaze over the fish. Put it in a 350 degree oven till it at a temp of 141 degrees! Don't let it get over 141 or it will dry out fast!! Served over rice with green beans! Yummy
This is a delicious simple recipe if you are looking to eat well with little time.
Great quick recipe for really any fish! Husband not a huge fish fan but loved these flavors together! I make it frequently!
I had high hopes for this recipe but it was too spicy. I will try it again with half the cajun spice and see if it's better. Disappointed.
Gave it 2 stars instead of 1 because I deviated from the recipe with Low Cal Syrup.
Loved this but used the wahoo chili spice from tastefully simple and half the amount. Sooo yummy!
Quick and easy recipe that you can whip up in a blink! Light tangy flavor, not overwhelming, but can be easily adjusted for more of a spicy kick. Served it on a salad, and didn't even need dressing because of the juices/sauce from the fish was enough. I added salt and pepper. I will try marinating the fish next time.
Super quick and yummy. I didn't have cajun seasoning so I used Old Bay with Blackened Season. I used MahiMahi but will definitely try this with tilapia and cod
Unfortunately, the glaze mostly burned, which left the fish tasting kind of....fishy with not as much flavor as I was expecting. On the plus side, it was easy to make.
I often fish the Sea of Cortez while staying at the Hotel Palms de Cortez. We bring our catch home frozen in coolers in the form of checked luggage at the airport. Well anyway I ran out of Mahi Mahi so I tried this recipe with Wahoo. Yum, what a nice recipe. I recommend doubling the maple sauce. I will cook again.
Perfect balance between sweet and spicy. I found a recipe for simple cajun spice as I didn't have it on hand. Turned out just right! The mahi mahi comes out moist and tender.
Excellent! So easy with perfect blend of flavors. Prepared it in a cast iron skillet.
I made it exactly as specified, including using real maple syrup. I was looking for another way to cook fish, and this recipe didn't disappoint. If you like sweet and spicy together in a glaze, this is the recipe for you. Mahi is the perfect type of fish for this recipe also.
I went straight by the recipe and wasn't impressed. Too salty and spicy for our taste.
This is so easy and so good. I also use this maple Cajun sauce on salmon. It is a hit with the whole family and tends to hide the "fishy" flavor for those that aren't as fond of fish.
Made this for my husband and I tonight - it was fantastic! Would definitely make it again.
I really enjoyed the flavors. I think i will try this on other fish such as salmon and tuna.
very easy. I really like the recipe as written, but it was too spicy for my kids.
Not sure I was into the sweet of the syrup with the spice of the cajun. I like maple syrup, and I like cajun, but the two together didn't mesh well. Which is strange because I usually like sweet and spicy. I may have put too much syrup in so I will try again with less.
So easy and perfect for mahi but I will definitely try on other fish. I cooked it for 3 minutes both sides in frying pan then baked for 5 minutes at 400 degrees in my little Breville oven.
This was delicious. I fixed it as directed but I cut the Cajun seasoning in half. I will make it again.
Wow This was delish! I used McCormick Cajun seasoning and heated oil on stove-added other ingredients till bubbly. Put on top of mahi mahi fillets @ baked til it flaked. It was outstanding! It had a mild sweetness but a spicy heat to it. Highly recommend. This would be a quick and delicious meal to impress friends for dinner. Lol.
For the first time using this recipe, I thought it was excellent! Some prior reviews mentioned cooking it at a lower heat with thick fillets. I would wholeheartedly recommend that. The marinade got a little too caramelize before the fish was done. I look forward to using this on salmon also.
This is now my favorite food. Delicious, healthy and easy to make. Also taste awesome on Atlantic salmon and steelhead trout.
YUMMY!! And easy!! I made this with the coconut rice that's on this website and both were amazing together. My husband and I both loved them! Perfect easy work night recipe!
This was very delicious. Non-seafood loving BF loved it too, kept saying how great it was and how my seasoning was spot on. I added one crushed garlic clove to the glaze and some chili powder. I added some Irish smoked sea salt to the fish ahead of time and also to the glaze before cooking, and it tasted way too salty, so I added just a little more syrup to balance it out. I would not add salt next time, as the Cajun rub I purchased clearly had adequate salt. Brushed on other side after flipping as well. I cannot wait to have leftovers for lunch! MMM!
I personally can’t have spicy so I toned down the spice for me but I can tell that with the full recipe as written, it would be great!!
I made this with two beautiful mahi filets, one ended up in the gulf for fish food. It was a total fail for me. Hubs hated it, I was so disappointed, thought I would love it, it was a mouthful of spicy, salty mess.
Used Tony Chachere's Creole seasoning. Followed recipe. Cooked filets 5 minutes on 1st side and 3 minutes on other side. Spicy deliciousness. Will definitely use this recipe again.
this was easy and tasted great! I added some chopped pecan bits and it gave it a slight nut flavor and a bit more crunch.
Great recipe! I didn’t have any maple syrup after all so I used organic honey, I think it’s a great substitute. I paired it with broccolini and it was a perfect match! I’ll definitely be making this again soon.
Made it . Followed the recipe exactly. My daughter LOVED it! Next time, I need to double the recipe. She "inhaled" the fish even before the buttered noodles were finished cooking. Yes, it was that delicious! Thank you for sharing this awesome goodness!
This recipe was so good that I made it twice in two weeks. I made no changes whatsoever and it was fantastic!
This is a great recipe and my family loves it. I did bake it, however. It is so simple but has great taste.
we found this to be quick and enjoyable, but lacked a certain something to make it keepable
Wonderful and easy, but should you use “Slap Ya Mama” for the Cajun seasoning, cut by half! Too spicy.
Really liked this this recipe!! It was very easy, quick, and very delicious. This will become one of my go to fish recipes.
Easy to make. I used regular pancake syrup and honey because I didn't have Maple. It tasted just great. I would use less cajun spice next time, was a tad salty. But all in all this was a great flavorful dish!
Quadrupled sauce recipe. Pre-heated oven to 400. Basted fish, baked for 10 minutes. Basted fish again and broiled until caramelized....about 3-4 minutes. FABULOUS!!!
This recipe was fantastic. We are not huge on salmon, but with this recipe we are now. I hit mine with a little splash of lemon juice when I took them off the heat just to give it a little moisture back before serving.
I made this last night. I loved it! Very easy to prepare. My daughter who normally does not like fish, tried it and actually liked it. She said she would eat it again. The skin was crispy, the sauce was sweet, the fish was spicy.
Easy, tasty and the perfect glaze for the Mahi. I’m gonna have to try it with Salmon. I followed the recipe and it was great. Love a five minute mix :)
