I liked this recipe, but my wife thought the vinegar made it too tart

I really loved this recipe. I had all ready bought the Mahi Mahi at Whole Foods that was pre-prepped with a macadamia nut crusting. Yummo to start with, but add to that this recipe's lovely paring of raspberry/balsamic vinegars and wow! I think the balance of flavors is perfection, and my kids loved it too. Major bonus. I plated the finished fillets on beds of jasmine rice and then drizzled on top of each a second layering of the vinegars and voilà....an impressive gourmet meal!

I changed the recipe to be more healthy: olive oil spray instead of butter, half&half instead of cream, and pomegranate vinegar instead of raspberry. It created a light, savory flavor not typical for fish--tangy and salty. I will be using this recipe again.

Cooking it at such a high temp disrupts the curdling. The sauce basically simmers the fish. Afterwards, you can spoon it over quinoa or rice. I served it with quinoa and steamed carrots.

I changed the recipe to be more healthy: olive oil spray instead of butter, half&half instead of cream, and pomegranate vinegar instead of raspberry. It created a light, savory flavor not typical for fish--tangy and salty. I didnt use parchment paper, but I made sure not to burn the fish.

Cooking it at such a high temp disrupts the curdling. The sauce basically simmers the fish. Afterwards, you can spoon it over quinoa or rice. I served it with quinoa and steamed carrots. It's yummy. I'll be using this recipe again.