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 (pictured below).
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. 
Just look at those beautiful, fresh ingredients. I love it!
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.
Enjoy!
- 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
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In a small bowl, combine the capers, shallots, oil, garlic, lemon zest and lemon juice.
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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.
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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.
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Cover with plastic wrap an marinate for 30 minutes in the refrigerator.
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Preheat the oven to 450 degrees F.
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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.
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Serve!
Colette says
Gorgeous! I want to eat my monitor. xo
valentina says
Don’t do that! Jut make dinner. 😉
David says
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 says
Harrumph. Mark said “no” for Christmas (he wants beef) but said “yes” for Boxing Dau!! Yay!
valentina says
What time shall I show up? 😉
David 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
Deb 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!
valentina says
Thanks, Deb. Hope you can take time out to enjoy! XO
Alanna says
Yum! Fish definitely says comfort food, to me. This recipe is right up my alley 🙂
valentina says
Thanks so much, Alanna. Enjoy and happy holiday’s!
Anissa says
Can this recipe work with other fish?
valentina says
Hi Anissa, yes it would also be great with Tilapia, Flounder, Cod, Sea Bass… Hope you try it. 🙂
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!!
valentina says
Thakns, Jessica — yes would be delicious with chicken and meat. YUM! 🙂