Mahi-Mahi with Tomatoes, Capers & Olives

Mahi-Mahi with Tomatoes, Capers & Olives

Mahi-Mahi with Tomatoes, Capers & Olives Recipe
Prep time
Cook time
Total time
Serves: 4
  • 2 tsp. organic capers
  • 1 c. chopped organic onion
  • 2 tsp. fresh organic oregano, chopped
  • 24 oz. wild-caught mahi mahi
  • 1 Tbsp. organic, cold-pressed avocado oil
  • 1 c. organic white wine
  • 16 small organic Kalamata olives, quartered
  • 1 tsp. organic orange zest
  • 1 16-oz. cans organic tomatoes in juice
  1. Heat oil in large, safe skillet over medium-high heat.
  2. Add onion. Sauté until translucent about 2 minutes.
  3. Add wine. Boil until reduced to ¾ cup, about 3 minutes.
  4. Add tomatoes with juice. Bring to boil. Sprinkle fish with salt and pepper.
  5. Add fish to skillet over tomato mixture. Reduce heat to low, cover, and simmer until fish is cooked through, about 9 minutes.
  6. Using slotted spatula, transfer fish to plate and cover to keep warm.
  7. Mix olives, capers, half of the oregano, and orange peel into sauce in skillet.
  8. Increase heat to high and boil until is reduced and thickened, about 5 minutes.
  9. Place 1 fish fillet on each plate. Pour sauce over fish, sprinkle with remaining oregano, and serve.

Nutrient Information Per Batch

993.39 kcal Calories, 367.13 mg Calcium, 41.04 g Carbohydrate, 490.56 mg Cholesterol, 24.82 g Total Fat, 9.99 g Fiber, 15.19 mg Iron, 287.97 mg Magnesium 4006.29 mg Potassium, 130.45 g Protein,247.27 mcg Selenium, 1790.13 mg Sodium, 18.78 g Sugars, 4.35 mg Zinc, 3.77g Saturated fat, 0 trans Fat, 14.61 g Monounsaturated fats, 3.81 g Polyunsaturated fats, 2089.4 IU Vitamin A, 3.47 mg Vitamin B6, 4.03 mcg Vitamin B12, 58.39 mg Vitamin C, 0 IU Vitamin D, 4.33 Vitamin E, 28.35 mcg Vitamin K, 108.46 mcg Folate,0.43 mg Vitamin B1(Thiamin),44.72 mg Vitamin B3(Niacin),0.79 mg Vitamin B2(Riboflavin), 12562.2 mcg Lycopene, 658.88 mcg Lutein and Zeaxanthin, 0.3 g ALA, 0.13 g EPA, 0.59 gDHA,1120.31 mg Phosphorous, 0.9 mg Manganese, 0 mcg Alpha carotene, 518.72 mcg Beta carotene, 5.52 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Seeds
  • No Corn
  • No Yeast
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry
  • No Tubers
  • No Grains
  • No Legumes
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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