Grilled Mahi Mahi with Onions and Capers

Serves 2 | Prep: 5 minutes | Cook: 10 minutes


  • 3/4 lb mahi mahi, skin on, halved
  • 3 tablespoons olive oil, divided
  • kosher salt
  • freshly ground black pepper
  • 1 medium yellow onion, thinly sliced
  • 1/4 cup water
  • 2 tablespoons unsalted butter
  • 1/4 cup capers (about 1 ounce)
  • 1/2 lemon, sliced in wedges
  • 1/2 cup chopped cilantro


  1. Preheat the grill to medium high heat.
  2. Using 1 tablespoon of olive oil, brush the fish on both side with the oil and season generously with salt and pepper.
  3. Place the fish skin side down on the grill and cook, covered, for about 8-10 minutes.
  4. While the fish cooks, heat the remaining olive oil in a pan over medium heat.
  5. Add the onion, season with a little salt and cook, stirring occasionally, until the onions have wilted, about 5 minutes.
  6. Stir in the water and cook for another minute more.
  7. Add the butter, capers and lemon slices. Stir as the butter melts, then set aside, keeping warm.
  8. Place the mahi mahi on a serving plate, top with the onion and caper sauce and garnish with cilantro.
  9. Serve immediately with any remaining sauce on the side.


This recipe can also be prepared in the broiler or pan seared on the stove.

To broil: Preheat broiler. Place fish skin side down on a broiler pan and broil for about 8-10 minutes.

To pan-sear: Preheat a lightly oiled skillet on medium-high heat. Place fish skin side down and cook for about 5 minutes. Flip and cook for about another 5 minutes more.

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