Lemony Tomato Caper Marinated Mahi Mahi Recipe

Lemony Tomato Caper Marinated Mahi Mahi

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.

Lemony Tomato Caper Marinated Mahi MahiIt’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
Cook time
Total time
 
Ingredients
  • ⅓ cup roughly chopped capers
  • ¼ 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
Instructions
  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!
Nutrition Information
Serving size: Serves 4
Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

Comments

        • says

          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

  1. says

    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!

  2. Jessica Guidry says

    I like sautéing the lemon tomato caper goodies (with a splash of white wine) in a pan and serving it on top of/or next to our grilled fish. That way all the flavors have a chance to meld and the fish isn’t sitting in liquid. This is our go-to recipe! I imagine it would be just as fantastic with chicken or steak.
    Adding fresh basil during the summer is always an option 🙂
    Thank you for this awesome recipe!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: