Mahi-Mahi with Italian Tomato and Caper Sauce

If you ask us what’s in our dinner rotation, this Mahi Mahi with tomatoes and capers is definitely on the list. It’s one of those dishes that makes you look like a superstar in the kitchen, even though they are very easy to make.

Fish dinners are a great secret weapon when you’re short on time but still want something that feels grown-up and put-together. This one’s ready in 35 minutes. The Mahi gets an awesome spice that gives it character, then it’s topped with a fresh combo of heirloom tomatoes, shallots, and capers that brightens everything up. Topped with crispy fried garlic, for a little extra zing.

Don’t stress if you can’t find Mahi – you can make this with flounder, halibut, and bass, and honestly, they all work great.

Step by Step Guide to Making Mahi-Mahi with Italian Tomato and Caper Sauce:

Step 1: Preheat and Prepare

• Preheat oven to 400°F (200°C).
• Lightly spray a baking dish large enough for all fillets with nonstick cooking spray.

Step 2: Season and Bake the Fish

• In a small bowl, mix kosher salt, paprika, garlic powder, black pepper, and thyme.
• Arrange Mahi Mahi fillets in the baking dish, drizzle with 3 tablespoons olive oil and the lemon juice.
• Sprinkle evenly with seasoning mixture.
• Bake in preheated oven for 12-15 minutes, or until fish is opaque and flakes easily with a fork.

Step 3: Prepare Tomato and Capers Sauce

• While fish is baking, heat 3 tablespoons olive oil in a nonstick skillet over medium-low heat.
• Add shallots, oregano, and capers; sauté for 3-5 minutes until golden and fragrant.
• Stir in halved grape tomatoes, kosher salt, and black pepper.
• Add butter and balsamic vinegar, simmer gently for another 3-5 minutes until bubbly and tomatoes soften slightly.

Step 4: Make the Crispy Garlic Topping

• In a small skillet, heat 2 tablespoons olive oil over medium heat.
• Add thinly sliced garlic; cook gently, stirring continuously, for 1-2 minutes or until golden brown and crisp. Watch carefully to prevent burning.
• Remove immediately and drain on paper towels.

Step 5: Serve

• Remove baked Mahi Mahi from oven.
• Spoon the tomato and caper sauce generously over each fillet.
• Sprinkle with crispy garlic slices and serve immediately.

RECIPE NOTES

Watch the garlic carefully; it can burn quickly.

Any fresh herb such as basil, parsley or dill works well with this recipe.

Adjust cooking time slightly depending on fillet thickness.

FAQ: Mahi-Mahi with Italian Tomato and Caper Sauce:

Can I use frozen Mahi Mahi?
Yes, thaw thoroughly in the refrigerator overnight and pat dry before using.

What can I substitute for capers?
Chopped green olives make a good substitute.

How do I know when the fish is cooked?
Fish should be opaque and easily flaked with a fork.

Can I use cherry tomatoes instead of grape tomatoes?
Yes, cherry tomatoes work just as well.

Is Mahi Mahi a mild-tasting fish?
Yes, Mahi Mahi has a mild, slightly sweet taste suitable for various seasonings.

Mahi-Mahi with Italian Tomato and Caper Sauce

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5 from 5 reviews

• Author: Honest Cooking
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Mahi Mahi fillets are seasoned and baked until flaky tenderness, served with a colorful Italian tomato and caper sauce, and topped with crispy, fried garlic. A lovely blend of Mediterranean flavors, simple enough for weeknights but impressive enough for company.

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Ingredients

Units USM Scale 1x2x3x

For the Mahi Mahi:

• 4 Mahi Mahi fillets (about 6 ounces / 170 grams each)
• 3 tablespoons olive oil
• 2 teaspoons fresh lemon juice
• 1 tablespoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme leaves

For the Tomato and Capers Sauce:

• 3 tablespoons olive oil
• 1/4 cup finely chopped shallots
• 1/2 teaspoon dried oregano
• 2 1/2 tablespoons capers, drained and rinsed
• 1 pint of the sweetest cocktail tomatoes you can find, halved
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 1/2 tablespoon balsamic vinegar

For the Crispy Garlic Topping:

• 4 cloves garlic, thinly sliced
• 2 tablespoons olive oil

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Instructions

Step 1: Preheat and Prepare

• Preheat oven to 400°F (200°C).
• Lightly spray a baking dish large enough for all fillets with nonstick cooking spray.

Step 2: Season and Bake the Fish

• In a small bowl, mix kosher salt, paprika, garlic powder, black pepper, and thyme.
• Arrange Mahi Mahi fillets in the baking dish, drizzle with 3 tablespoons olive oil and the lemon juice.
• Sprinkle evenly with seasoning mixture.
• Bake in preheated oven for 12-15 minutes, or until fish is opaque and flakes easily with a fork.

Step 3: Prepare Tomato and Capers Sauce

• While fish is baking, heat 3 tablespoons olive oil in a nonstick skillet over medium-low heat.
• Add shallots, oregano, and capers; sauté for 3-5 minutes until golden and fragrant.
• Stir in halved grape tomatoes, kosher salt, and black pepper.
• Add butter and balsamic vinegar, simmer gently for another 3-5 minutes until bubbly and tomatoes soften slightly.

Step 4: Make the Crispy Garlic Topping

• In a small skillet, heat 2 tablespoons olive oil over medium heat.
• Add thinly sliced garlic; cook gently, stirring continuously, for 1-2 minutes or until golden brown and crisp. Watch carefully to prevent burning.
• Remove immediately and drain on paper towels.

Step 5: Serve

• Remove baked Mahi Mahi from oven.
• Spoon the tomato and caper sauce generously over each fillet.
• Sprinkle with crispy garlic slices and serve immediately.

Notes

Watch the garlic carefully; it can burn quickly.

Any fresh herb such as basil, parsley or dill works well with this recipe.

Adjust cooking time slightly depending on fillet thickness.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Main
• Method: Baked
• Cuisine: Italian Inspired

Nutrition

• Serving Size: 1 fillet
• Calories: 320
• Sugar: 4g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 95mg

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