Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Mahi Mahi with Tomato, Olive, and Caper Sauce

Scott Phillips

Servings: 4

The easy-to-make sauce for this fish gets its tangy punch from items you might have on hand—canned tomatoes, olives, and capers. When prepping your ingredients, be sure to rinse the olives and capers, or they’ll make the sauce too salty.

Ingredients

  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 1-inch-thick skinless mahi mahi fillets (about 6 oz. each)
  • 1 small yellow onion, cut into small dice
  • 1 medium clove garlic, minced
  • 3/4 cup dry white wine
  • 1 tsp. dried oregano
  • 1 14.5-oz. can no-salt-added diced tomatoes
  • 1/2 cup pitted green olives, rinsed, drained, and coarsely chopped
  • 1 Tbs. capers, rinsed and drained
  • 1/4 cup chopped fresh flat-leaf parsley

Nutritional Information

      Calories (kcal) : 300
      Fat Calories (kcal): 90
      Fat (g): 11
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 125
      Sodium (mg): 600
      Carbohydrates (g): 9
      Fiber (g): 2
      Protein (g): 33

Preparation

  • Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Season the fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, turning once, until the fish is just opaque throughout, 3 to 5 minutes per side. Transfer to a plate and keep warm.
  • Heat the remaining 1 Tbs. oil in the skillet over medium heat, add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds more. Stir in the wine and oregano. Bring to a boil, lower the heat to low, and simmer until the liquid is reduced by half, about 3 minutes.
  • Stir in the tomatoes and their juice, the olives, and capers. Bring to a simmer and cook until the sauce has reduced slightly, about 5 minutes. Stir in the parsley. Serve the fish topped with the sauce.

Serve with Fluffy White Rice.

Reviews

Rate or Review

Reviews

  • bellaginger | 01/03/2013

    Delicious, quick & easy to make! I used black olives and it was quite tasty.

  • bellaginger | 01/03/2013

    Delicious, quick & easy to make! I used black olives and it was quite tasty.

  • sunflowershine | 10/28/2012

    I tried this REALLY quickly before work - with tilapia, what I had on hand, and it was great with that, too. Definitely a recipe I will keep on hand. SUPER fast, easy, and great flavor. I was really happy with how it came out.

  • Roadrider18 | 01/01/2012

    Excellent dish. I substituted halibut and used fresh vine ripe tomatoes (minus seeds). I also used Paesano olives which added a bit of sour flavor, yet, contrasted nicely with the sweetness of the fish. We ate all of the sauce between 2 servings. That good!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks