Go Back
+ servings

Mahi Mahi with Caper Salsa Verde

Light, fresh, flavorful Caper Salsa Verde adorns this Mahi-Mahi fish filets. Delightfully light with amazing combination of flavors!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Servings: 2
Author: Kristi


  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 1 1/2 teaspoons capers drained
  • 2 teaspoons minced shallots
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon grated lemon rind
  • 1/8 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.