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 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

• Author: Honest Cooking
• Total Time: 30 minutes
• Yield: Serves 4
• Diet: Pescatarian, Omnivore

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Description

Flaky mahi-mahi baked to perfection, then topped with a bright, flavorful Italian-style tomato and caper sauce.

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Ingredients

Units USM Scale 1x2x3x

• 4 fillets (170 g) Mahi Mahi fillets
• 3 tbsp olive oil
• 2 tsp fresh lemon juice
• 1 tbsp kosher salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1 tsp dried thyme leaves
• 3 tbsp olive oil
• 1/4 cup (60 ml) finely chopped shallots
• 1/2 tsp dried oregano
• 2 1/2 tbsp capers, drained and rinsed
• 1 pint (473 ml) of the sweetest cocktail tomatoes you can find, halved
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 tbsp unsalted butter
• 1/2 tbsp balsamic vinegar
• 4 cloves thinly sliced garlic
• 2 tbsp olive oil

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Instructions

1. Preheat oven to 400°F (204°C). Lightly spray a baking dish with nonstick cooking spray.
2. 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 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.
3. 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.
4. 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. Remove immediately and drain on paper towels.
5. 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

• For a richer flavor, marinate the mahi-mahi in the lemon juice and herbs for 30 minutes before baking.
• If you don’t have cocktail tomatoes, use cherry or Roma tomatoes, halved or quartered.
• Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in the microwave or oven.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 1 fillet
• Calories: 400
• Sugar: 5
• Sodium: 500
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 15
• Trans Fat: 0g
• Carbohydrates: 20
• Fiber: 3
• Protein: 35
• Cholesterol: 100

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