How about a fast, easy, and amazing weeknight recipe ready in <2o minutes?
The salsa you see on the top of this delicate fish filet is amazing. Light, fresh and flavorful. And, even better? It can be used with any white fish!
The salty capers, paired with the tang of the lemon rind, and the bite of the shallots – phenomenal flavor loaded with just a few, simple ingredients. When added to a delicate and flaky white fish – in this case – Mahi Mahi, this recipe quickly has become one of our very favorites.
I’m not going to lie…I piled on bucket-load of salsa on top of that filet right after this photo shoot – it was just that good.
Fast, quick, easy to prepare – this is perfect for a weeknight meal. On busy weeknights, there’s not much I like better than easy recipes that move me, and this one is a real keeper. It’s now officially part of my food family.
The amount of salsa in this recipe is perfect for two filets. If you alter the recipe for a larger family, please be sure to alter the salsa too – you don’t want to miss the complex and delightfully light and fresh flavors it adds to this delicate and decadent filet!
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- 1½ teaspoons capers, drained
- 2 teaspoons minced shallots
- ¼ teaspoon Dijon mustard
- ¼ teaspoon grated lemon rind
- ⅛ teaspoon anchovy paste
- 1 teaspoon extra-virgin olive oil
- 2 (6-ounce) skinless mahi-mahi filets
- granulated salt, to taste
- ground black pepper, to taste
- Combine 1 tablespoon oil, ground black pepper, parsley, and next 6 ingredients (through anchovy paste) in a small bowl. Toss well and set aside.
- Heat a large non-stick skillet over medium-high heat. Add 1 teaspoon extra-virgin olive oil to the pan and swirl to coat. Sprinkle fish fillets evenly with salt and remaining black pepper. Add fish fillets to pan and cook 4 minutes on each side or until desired degree of doneness.
- Serve fish and top with salsa verde.
Recipe adapted from Cooking Light @ Halibut with Caper Verde.