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Maple Cajun Mahi Mahi
Reviews:
January 19, 2013

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.

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