I used canned Italian style diced tomatoes and only two diced garlic cloves. I also omitted the basil leaf because the tomatoes were already seasoned and did not use tomato paste as I did not have any. Used soy sauce and lemon juice. This was very tasty and paired well with the fish. I cooked the fish until almost done, made the sauce and simmered it for a few minutes then put the fish back into the pan to finish cooking. Would definitely make this dish again.
I made this on mahi we caught in Key West. I think the topping was acceptable, but seemed a bit too Italian for our mahi tastes.
Great recipe. We were concerned that the amount of garlic called for would be overpowering, but it wasn't at all! skipped the sugar, used lemon and soy. Terrific flavor all around. Thanks! Andiamo
I left out the tomato paste and substituted water for chicken broth. We absolutely loved it. We'll have this again.
Yum. The tomato-basil sauce was great. I left the sugar out, and it was fine. I think next time I'll eithr pour the sauce on the mahi while it's still cooking or put a little of the fresh basil on the mahi to give the fish itself a little more flavor. Thanks for posting!
Made this tonight and thought it was yummy, nice change from what I usually do with Mahi. Will be using it again.
Zowie! Great dish! I used soy sauce, lime juice instead of lemon and about a half tablespoon of Splenda instead of sugar. The flavor of the sauce was absolutely wonderful without overpowering the fish. Thanks! I'll make this again and again.
Wonderful--A simple, delightful sauce that makes eating this dish a nice change of pace from the usual garlic butter or lemon I usuually do. A keeper!!
Oh wow. I've had fish every way I can think of - and this is such a treat! The sweet-basil is the perfect compliment to the mahi flavor. It tones down the fishy taste without masking it. Perfect. One of my favorite Zaar finds to-date.
I left out the chicken stock, added 2 tbsp of rice vinegar instead of one, and fried the mahi in sesame oil. The dish was a hit. Thanks for the recipe!