Baked Mahi Mahi with Tomato Relish

Zack made this entire meal by himself. Michelle was allowed to take pictures, but after a while, it drove her crazy not being able to help and abandoned the picture taking and went to a different area of the house. This was, however, quite possibly the most delicious piece of fish we've ever cooked (and by we, we mean Zack).


The entire meal was Baked Mahi Mahi with Tomato "Relish" over a bed of rainbow chard with baked carrots. We're going to split the chard and carrots into separate blogs. It would be a little cumbersome to put it all into one post.

Here's what you need:

For the Fish:

2 Mahi Mahi steaks

2 Tbsp Unsalted butter

1 cup White wine

Salt & pepper

For the "relish":

4 vine tomatoes
2 cloves garlic

1 Tbsp capers

1/2 lemon zest

1/2 lemon juice
salt & pepper


Here's what you do:
Start the relish by mincing up the garlic.

Quickly run a knife through the capers.

Seed and dicing the tomatoes.

In a medium sauce pan, add about a 1/2 tablespoon of olive oil, and then the garlic and capers.

Let the capers and garlic cook for just a minute or two, then add the tomato.

Give everything a good stir and let it cook down.

Season with salt and pepper as needed.

At the very end, season with the zest of half a lemon and lemon juice. Taste to see if it needs more seasoning.

For the fish, preheat your oven to 350 degrees.


Place the fillets in a glass baking dish and season with salt and pepper.

Melt 2 tablespoons of butter.

Add the white wine to the measuring cup.

Pour that into the baking dish..

Bake for 20-30 minutes, or until fish is flaky and still juicy.

Rainbow chard recipe and carrot recipe coming soon!


Enjoy!