Mahi Mahi with Tomato, Olive, and Caper Sauce

Mahi Mahi with Tomato, Olive, and Caper Sauce
Photo by Scott Phillips


  • 1 small yellow onion, cut into small dice
  • 1 Tbs. capers, rinsed and drained
  • 4 1-inch-thick skinless mahi mahi fillets (about 6 oz. each)
  • ½ cup pitted green olives, rinsed, drained, and coarsely chopped
  • 1 medium clove garlic, minced
  • ¼ cup chopped fresh flat-leaf parsley
  • ¾ cup dry white wine
  • + 4 more ingredients
    • 2 Tbs. extra-virgin olive oil
    • 1 tsp. dried oregano
    • 1 14.5-oz. can no-salt-added diced tomatoes
    • Kosher salt and freshly ground black pepper

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Season the fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, turning once, until the fish is just opaque throughout, 3 to 5 minutes per side. Transfer to a plate and keep warm. Heat the remaining 1 Tbs. oi...

View full recipe at Fine Cooking


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