Mahi Piccata

Every food blogger loves to “spring forward”. Finally we get decent light around a normal family dinner time. We don’t have to make our family dinner at 2pm and then reheat it later on. But of course my first sunny day went to waste, when I didn’t even start on dinner until 7pm. Even though this Mahi Piccata is quick to make, I just couldn’t pull it together in time for a decent daylight shot.  But for the next few months there is hope that one of these days I will get it together.

Mahi Piccata - Supper for a Steal


Piccata is one of my absolute favorite chicken or fish preparations. I love the tang from the lemon and capers, yeah, I could eat those out of the jar. Actually I’m pretty sure I have eaten them out of the jar before. Don’t  judge me.

We love this Kirkland Wild Mahi, our freezer is never without a bag. At around $6.99/lb you can’t beat the price (except free, of course, I love my fisherman friends who give me free fish). Each time we go to Costco one of these bags just happens to land in our cart. It’s hard to turn up when I can make a fancy meal like mahi piccata all from things I have in house.

I may or may not have made it to the grocery store this week. Spoiler alert: I didn’t. We had absolutely no fresh produce in the house except for 1 lemon and half a head of garlic. But I could make this meal. As far as sides, yeah, those came from the freezer – twice baked potatoes I had made up a few months ago and frozen peas and carrots for our veggie. I kind of like my clean out the freezer meals. Otherwise I have great intentions of using all those frozen veggies I buy and then end up throwing them out 3 years down the line when they are beyond help.

Mahi Piccata


Mahi Piccata
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoons olive oil
  • 4 small mahi fillets
  • salt and pepper
  • ¼ cup flour
  • ¼ cup dry white wine
  • 2 lemons, juiced
  • 2 tablespoons capers
  • 2 tablespoons butter
  • chopped fresh parsley, for garnish
  1. Heat olive oil in a large skillet over medium high heat. Dry fish with paper towels, season with salt and pepper and dredge in flour. Shake off extra flour.
  2. Saute 3-4 minutes per side, depending on the thickness of your fish.
  3. Remove fish from pan, add wine and whisk for 1 minute. Add lemon juice, capers, and butter. Whisk to combine sauce. Return fish to pan and simmer in sauce 1-2 minutes to heat through.
  4. Place fish on serving dish and pour sauce on top, garnish with fresh parsley.


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