Greek Mahi Mahi


  • 4 – 8 oz Mahi Mahi fillets
  • 1/2 small onion, finely diced
  • 1 can artichoke hearts in water, drained, quartered + tough outer leaves removed
  • 6 Kalamata olives, pitted + chopped
  • 1 TBS capers, drained + rinsed under cold water (to remove excess salt)
  • 1 – 14.5 oz can diced fire-roasted tomatoes (we used Whole Foods 365 brand)
  • 2 small garlic cloves, pealed + minced
  • 1 lemon, zested + then quartered
  • 4 TBS fresh flat-leaf parsley, chopped + more for garnish
  • 1 tsp dried oregano
  • 2 TBS + 1 tsp extra virgin olive oil (EVOO)


In a small pot, heat 2 TBS EVOO over medium heat. Add onions and saute for 3-4 minutes until soft, add garlic and saute for 30 seconds until fragrant. Stir in olives, capers and artichoke hearts and saute for 3 minutes. Add can of tomatoes and 4 TBS flat leaf parsley, stir well to combine then bring to a low boil. Once boiling, reduce heat and simmer over medium low for 15 minutes, stirring occasionally.

Spray an indoor grill with cooking spray (we used an electric grill but you can do this on an outdoor grill). Heat to medium high (level 4 of 5) then reduce to medium (level 3 of 5) once smoking. While grill heats, drizzle 1/4 tsp EVOO over each side of fish and rub into fish with your fingers, then season with salt + freshly ground pepper on both sides. With skin side down on a plate, sprinkle 1/4 tsp dried oregano on top of each fillet along with the zest of one lemon (reserving lemon for later).

Transfer fish to grill and grill skin side down for 5 minutes. (Do not lift fish until 5 minutes or else it may stick to grill! ) Flip fish and cook on other side for 5 minutes. During last minute of grilling, turn each fillet 180 degrees to create perfect “X” grill marks. (Mahi Mahi fillets usually vary in thicknesses, if you have a thicker cut, you may need to keep it on grill a minute or so more, but remove those that are thinner so they don’t overcook and get dry.)

To plate: 1/4 of the artichoke mixture topped with one Mahi Mahi fillet, squeeze from reserved lemon + freshly torn parsley over the top.

Side option: serve with thin French green beans (haricots verts). Bring a small pot of water to a boil while grilling fish, add one bag of pre-cleaned French green beans and boil for 3 minutes, drain and serve seasoned with a little salt.

Servings: 4

Hands-on time: 30 minutes

Total cooking time: 30 minutes

Nutrition per serving (without beans): Calories: 328 / Total Fat: 11.2g / Saturated Fat: 1.5g / Trans Fat: 0 / Total Carbs: 8.1g / Protein: 44g / Dietary Fiber: 3.7g / Sugar: 2.5g

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