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Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners.
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Mahi Mahi with Tomato, Olive, and Caper Sauce

by Ellie Krieger

read reviews (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. Serves 4

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olive oil kosher salt black peppercorns more more

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

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.

Serving Suggestions

Serve with Fluffy White Rice.

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

photo: Scott Phillips

From Fine Cooking 115 , pp. 26-27

December 29, 2011

user reviews

Rate this Recipe

by bellaginger, 1/3/2013Delicious, quick & easy to make! I used black olives and it was quite tasty.

by sunflowershine, 10/28/2012I 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.

by Roadrider18, 1/1/2012Excellent 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!

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