Lemony Tomato Caper Marinated Mahi Mahi Recipe

by valentina on December 18, 2013

Post image for Lemony Tomato Caper Marinated Mahi Mahi Recipe

I don’t know about you, but this time of year is so incredibly busy for me, I feel like I’m just going, going, going — and then going some more!

I have to make an effort to slow down, and take time out to enjoy a meal with friends and family.  And there’s no better time then in the heart of comfort food season.

I don’t think fish is the first thing that comes to mind for a comfort food — unless it’s something like Cioppino or Smoky Tomato Fish Stew.

I tend think of fish in lighter dishes and for warmer weather.  So I have to remind myself that, that’s not necessarily true.  And today I’m reminding you, with this super, delicious, easy-to-make Lemony Tomato Caper Marinated Mahi Mahi.  It’s hearty, packed with flavor, all made in one dish, and is perfect for a cool, winter night.

It’s especially good over rice or pasta — I love it on this Roasted Garlic Basil Brown Rice.

Lemony Tomato Caper Marinated Mahi Mahi Recipe

Prep Time: 45 minutes

Cook Time: 15 minutes

Active Work Time: 20 minutes

Serving Size: Serves 4


1/3 cup roughly chopped capers

1/4 cup finely chopped shallots

1-1/2 tablespoons olive oil

1-1/2 teaspoon minced garlic

Zest of 1 small to medium-sized lemon

Juice of 1 small to medium-sized lemon

1-1/2 cups thinly sliced, fresh tomatoes

4 (approximately 5-ounce) wild-caught Mahi Mahi fillets

Sea salt and freshly ground black pepper

  1. In a small bowl, combine the capers, shallots, oil, garlic, lemon zest and lemon juice.
  2. Spread a tablespoon or so of the marinade to the bottom of an (approximately 9 X 9 X 3 -inch) baking dish. Then place about half of the tomato slices in a single layer on top and drizzle a bit more of the marinade over them.
  3. Dredge the fish fillets into the marinade, coating them well and then place them on top of the marinade-drizzled tomato slices. Evenly distribute the remaining marinade over the fish fillets, followed by the remaining tomato slices -- they should completely coat the fish.
  4. Cover with plastic wrap an marinate for 30 minutes in the refrigerator.
  5. Preheat the oven to 450 degrees F.
  6. Remove the plastic, season with salt and pepper, and place in the preheated 450 degree F oven. Bake for just until he fish is cooked through, about 15 minutes.
  7. Serve!

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{ 12 comments… read them below or add one }

Colette December 18, 2013 at 11:23 pm

Gorgeous! I want to eat my monitor. xo


valentina December 19, 2013 at 5:29 am

Don’t do that! Jut make dinner. ;-)


David December 19, 2013 at 1:02 am

What a perfect meal! I have never cooked mahi-mahi – gonna get myself down to Whole Foods because I think this will be Christmas dinner!


David December 22, 2013 at 6:21 pm

Harrumph. Mark said “no” for Christmas (he wants beef) but said “yes” for Boxing Dau!! Yay!


valentina December 23, 2013 at 8:57 pm

What time shall I show up? ;-)


David December 28, 2013 at 4:40 pm

Wow this was so tasty! I have to admit that, since I cannot eat garlic and Mark has a little trouble with raw or undercooked onions, I sautéed the shallots a bit before making the marinade and I also added chopped kalamata olives to make up for the missing garlic. Hope you don’t mind! :) Also, I did photograph it and would love to post on it in the spring, as long as a.) you don’t mind my changes, and b.) I link back to your post/blog? xo


Deb December 19, 2013 at 6:11 pm

Yes to holiday busy! And an even bigger yes to taking time to make a healthy and delicious dinner! A very appealing and flavorful mahi-mahi recipe!


valentina December 20, 2013 at 2:51 pm

Thanks, Deb. Hope you can take time out to enjoy! XO


Alanna December 20, 2013 at 4:44 am

Yum! Fish definitely says comfort food, to me. This recipe is right up my alley :)


valentina December 20, 2013 at 2:50 pm

Thanks so much, Alanna. Enjoy and happy holiday’s!


Anissa December 23, 2013 at 3:10 am

Can this recipe work with other fish?


valentina December 23, 2013 at 6:40 am

Hi Anissa, yes it would also be great with Tilapia, Flounder, Cod, Sea Bass… Hope you try it. :-)


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