Roasted Mahimahi with Olives, Capers and Lemon
Mahimahi is a wild ocean fish that is harvested young, so mercury is not a concern. Here, it’s topped with a zesty olive-caper-lemon mixture. Serve olive oil-mashed potatoes and wilted greens alongside.
- Extra-virgin olive oil for brushing, plus 1 Tbs.
- 2 mahimahi fillets, each 6 to 7 oz. (185 to 220 g)
- Coarse kosher salt and freshly ground pepper, to taste
- 1/3 cup (2 oz./60 g) chopped pitted Kalamata olives
- 1 shallot, minced
- 1 1/2 Tbs. capers
- 1 tsp. grated lemon zest
- 1 1/2 Tbs. fresh lemon juice
Preheat an oven to 425°F (220°C). Brush a small glass baking dish with olive oil.
Season the fish fillets on both sides with salt and pepper, place in the prepared dish and brush on both sides with olive oil.
In a small bowl, combine the olives, shallot, capers, lemon zest, lemon juice and the 1 Tbs. olive oil. Spoon the mixture over the fish. Roast until the fish is just cooked through, about 12 minutes.
Divide the fish and topping between warmed plates, spooning any drippings over the top. Serve immediately. Serves 2.
Quick Tips: This dish is easy yet elegant enough for a dinner party. You can double or triple it, using a roasting pan or two to accommodate all the fillets in a single layer. For convenience when entertaining, the olive topping can be made ahead and refrigerated. Keep olives and capers on hand to spruce up simple pasta sauces and sautéed vegetables.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).