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 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.
- 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
- In a small bowl, combine the capers, shallots, oil, garlic, lemon zest and lemon juice.
- 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.
- 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.
- Cover with plastic wrap an marinate for 30 minutes in the refrigerator.
- Preheat the oven to 450 degrees F.
- 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.