Broiled Mahi-Mahi With Capers and Fresh Tomato Sauce
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4boneless mahi-mahi fillets, about 6 ounces each, or any similar fish fillets like halibut or swordfish
- Salt and freshly ground pepper to taste
- 4teaspoons chopped fresh thyme leaves or 1 tablespoon dried
- 4tablespoons olive oil
- 4tablespoons finely chopped shallots
- ⅓cup drained capers
- 4ripe plum tomatoes, cored and cut into small cubes
- 1teaspoon finely chopped garlic
- 1tablespoon red wine vinegar
- 4tablespoons finely chopped basil or parsley
Nutritional analysis per serving (4 servings)
519 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 77 grams protein; 1196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven broiler to high.
- Step 2
Place the mahi-mahi fillets in an ovenproof flat dish. Sprinkle with salt and pepper and the thyme and 2 tablespoons of the olive oil. Set aside and cover with plastic wrap. Let stand in a cool place for 15 minutes.
- Step 3
Meanwhile, heat the remaining olive oil in a saucepan over medium-high heat. Add the shallots and the capers. Cook until wilted. Add the tomatoes, salt, pepper and the garlic. Cook, stirring, for 3 minutes. Add the vinegar, cook briefly and blend well. Remove from the heat and keep warm.
- Step 4
Place the mahi-mahi fillets under the broiler about 4 inches from the source of heat. Cook about 3 minutes. Carefully flip the fillets and cook for 3 minutes more or until the fish is cooked through. Do not overcook.
- Step 5
Transfer the fish to a warm serving plate and spoon equal portions of the tomato sauce over them. Sprinkle with basil and serve immediately.
Private Notes
Comments
The recipe calls for “4 teaspoons chopped fresh thyme leaves or 1 tablespoon dried”. I thought the conversion ratio of fresh to dried is 3 to 1; i.e., 4t fresh would be equivalent to 1 1/3 t dried. 1T dried would be too much?
The sauce seemed lacking so I fell back on Julia Childs and added some unsalted butter to it. That seemed to be the finishing touch. My husband asked me to be sure to "save" the recipe - the ultimate thumbs up.
This was delicious. I was a bit skeptical on the amount of capers, but made it exactly as written. I tasted the sauce before the vinegar for salt, and felt like it was perfection, then I added the vinegar, and it made it even better!! The fish was done perfectly. I served it with some fresh french bread, and spread any sauce that fell off on the bread. This is definitely a keeper. So quick and easy!!
This sauce is fantastic and would be great on pasta asa vegetarian disk. I cooked exactly as written except I cooked using the broil feature of my air fryer instead of the oven. It took a little longer (5ish minutes per side) and I tested for doneness with an instant read thermometer. It’s a beautiful presentation and big flavor payout for the minimal effort. Will definitely make this again.
Substitutions due to what I had in the house when I decided to make this for dinner. Onions for shallots, cherry tomatoes for plum, dried thyme and dried basil for fresh herbs. Added basil, cooked spaghetti and a little but of water to the sauce. Served broiled mahi-mahi over a pile of spaghetti with generous sprinkle of grated Parmesan. Nom nom nom
Really great recipe! The fish came out perfectly cooked. I added some chili pepper flakes for an extra kick and cooked some pasta to eat with the sauce as well. (Thickened the sauce with some pasta water.)
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