Friends frequently ask my husband and me how it’s possible we aren’t gaining 10 pounds a week, given all the “rich foods” they see on my blog or his Facebook page. It’s a fair question after you’ve seen the Waffled Mac & Cheese or some of the unconventional creations on my Pizza Party page. But we don’t always eat heavy foods, and sometimes our meals just look more decadent than they really are thanks to presentation. That’s important to remember: If a food looks beautiful, it may be more appetizing, but that doesn’t mean it’s decadent. This Mahi Hemingway—a recipe I’ve adapted from a local restaurant—is a good example.
This dish is deceptively easy to make, and its flavor and presentation both rival the restaurant I “borrowed” it from. The restaurant version has a light and elegant white wine, lemon, tomato and caper sauce, served over delicate angel hair pasta and topped with a pan-seared fillet of fresh grouper. I first tasted it more than 15 years ago, and it’s still on the menu for $30. I’m not going to say it isn’t worth it, but I do know you can make it at home (with exactly the same flavors) for a fraction of that price, and it’s easy.
If you have never tasted capers (first of all, where’ve you been?), expect a briny, pickled flavor—kind of like a tangy green olive, but about the size of a green pea. I don’t use much in any recipe because capers pack a lot of flavor. You’ll see capers in Mediterranean cuisine, especially paired with seafood. I also love to chop and add them to condiments for seafood, such as tartar sauce.
The lemon is straightforward citrus, and it’s crucial (as I declare in most of my recipes) that you choose fresh. Bottled lemon juice is full of weird preservatives and has no place in my kitchen, as long as lemon trees are still alive somewhere on the planet.
The remaining ingredients are petite diced tomatoes (fresh is great, but canned works fine), a splash of white wine, about half a medium onion, your favorite long pasta and a couple of pats of butter. I’ll assume you already have extra virgin olive oil, salt and pepper.
I love a recipe that comes together quickly, especially on a busy weeknight, and this one takes only about five minutes to prep. First, cut thin slices of onion, and then dice them small. Cut the lemon in half. Measure out a heaping teaspoon of capers (no need to rinse them). Cut up a roma tomato into small diced bits or use a slotted spoon to scoop about 1/3 cup from a can of petite diced (it’s OK if you also get some of the juice). Put on a pot to boil for your pasta, and salt and pepper the fish.
About the fish
The restaurant version I mentioned is made with grouper, which isn’t always easy to find. I substituted mahi the first time I made it myself and liked it so much I never looked back. Mahi is a firm fish—stronger in flavor than grouper or tilapia, but not as “fishy” as a sea bass or mackerel. Choose any firm-fleshed fish you like. I keep the skin on during cooking because much of the healthy omega-3 fats are very close to the skin. I’ve found that with most fish, the skin is super easy to remove once that side has been cooked, but this is strictly a matter of preference. If you don’t like the skin, ask the fishmonger (I love that word) to remove it for you.
Choosing your pasta
For pretty presentation, choose a “long” pasta—something delicate like spaghetti or angel hair works nicely. Whole grain is an excellent choice, and today, I’m using a new thin spaghetti Les picked up for us. It’s durum wheat (ideal for pasta), and made with spinach, zucchini, broccoli, parsley and kale. We are adding a whole serving of vegetable to our dish, but without extra effort. I’m good with that!
So far, this recipe is ticking all the boxes—healthful, quick, easy. I’m loving it.
Putting it all together
The fish and sauce will cook quickly, so get going with the pasta first. Remember to use plenty of water and salt it generously.
I use the same skillet for the fish and the sauce. Begin over medium heat, sautéing the onion with a little olive oil until it begins to soften. Move the onion to the edges of the pan, and add the mahi fillets, flesh side down. For the best sear, resist the urge to move it around much. After about seven minutes, it will release freely so you can turn the fish and cook the skin side.
Add the tomatoes, capers, lemon juice and white wine to the skillet, give it a gentle shake to mix the ingredients, then cover and allow it to simmer on low heat until the pasta is cooked al dente. Remove from heat. Transfer the fish fillets to a plate and cover to keep them warm. Add a pat of cold butter to the sauce and use a fork to swirl and melt it. This technique creates a silky richness without a lot of extra fat. Immediately drain the pasta and use tongs to give it a quick swish through the sauce to coat it before plating. Spoon some of the sauce over the pasta, then top with the mahi fillet and the remaining sauce. Sprinkle a little fresh, chopped parsley on top and enjoy!
The slides will give you a visual walk-through of how easy this is to make. If you want to save the recipe for later, there’s a button at the end of the post to download and print for your recipe book.
Makes two servings (easy to double; choose a large enough pan)
2 6 oz. fillets fresh mahi or other firm fish
2 servings thin spaghetti or angel hair pasta
1/2 medium sweet or yellow onion, thinly sliced and diced
1/3 cup petite diced tomatoes, strained from can or chopped fresh
1 heaping teaspoon capers
Juice of 1/2 large lemon
1/4 cup dry white wine
1 Tbsp. cold butter
Fresh chopped parsley, for serving
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