Seared mahi-mahi with zesty tomato sauce

SmartPoints® value per serving
Total Time
12 min
5 min
7 min
Full of bright color and contrasting flavors, this dish comes to the table in under 15 minutes making it a ringer for weeknights. The fresh, mild and slightly sweet flavor of mahi-mahi, also known as dorado, is complemented by the delectable umami of the tomato-anchovy sauce. Make sure to buy fillets with skin, which will keep the fish from falling apart as it cooks, then peel off the skin before serving. If mahi-mahi is not available, ask your fishmonger for swordfish which has a similar texture when cooked. Roast a pan of halved baby potatoes while you cook this dish for a completed meal or amp the veggies with some wilted kale or spinach.


Olive oil

2½ tsp

Uncooked scallion(s)

1 medium, sliced

Garlic clove(s)

1 medium clove(s), minced

Uncooked anchovies

2 item(s), 1/2 tablespoon anchovy paste

Fresh tomato(es)

2 medium, seeded and chopped

Red-wine vinegar

2 Tbsp

Fresh parsley

1 Tbsp, chopped, flat leaf

Uncooked Mahi mahi fillet(s)

4 fillet(s), (6 ounce) skin-on

Sea salt

1 tsp

Black pepper

½ tsp, coarsely ground


  1. Heat 1 1/2 teaspoons of the oil in a small skillet over medium heat. Add the scallion and garlic and cook, stirring, until the scallion is softened. Stir in the anchovy paste and tomatoes. Increase the heat slightly and cook until thickened, about 4 minutes. Stir in the vinegar and parsley and cook 1 minute longer.
  2. Rub both sides of the mahi mahi fillets with the remaining 1 teaspoon of oil. Season the skinless sides with the salt and pepper. Heat a nonstick skillet over medium-high heat. Put the fillets in the pan, skin-side up, and sear until browned, about 2 minutes. Turn them over and sear the other side until browned, about 2 minutes longer. Cover, reduce the heat to medium, and cook until the fish is just opaque in the center, about 3 minutes. Peel off the skin and serve the fillets drizzled with the tomato sauce.