Pesto Crusted Mahi Mahi with Blistered Tomatoes and Lemon Butter Sauce

Recently, mahi mahi was on sale. As I haven’t cooked much of this fish before, we decided to use an overabundance of home grown basil, make pesto, and go from there. The results were outstanding! I’ve divided the recipe into 3 parts to make it easier to follow. Each part is fairly simple so don’t ignore this recipe because it looks overwhelming! Add or subtract parts as desired. Just a note, you’ll need to make or buy pesto for this recipe. Try the recipe for Simple Basil Pesto. Leftover pesto? Freeze it or top a bowl of pasta! Yum! Barb L.

Serves: 4


For the Fish:

4-6oz portions (total of ¾ pound) of mahi mahi or other firm white fish

½ cup basil pesto such as Simple Basil Pesto

1 cup Panko breadcrumbs

Salt and Pepper to taste

For the Blistered Tomatoes:

1 Tbsp Flying Olive Basil, Gremolata, Garlic, or a Single Varietal of Choice

1 whole clove of peeled garlic

2 cups cherry tomatoes

Salt and Pepper to taste

Cooking spray

For the Sauce:

1-2 tsp Flying Olive Basil, Gremolata, Garlic, or a Single Varietal of Choice

2 tsp minced shallots

2-3 tsp freshly squeezed lemon juice (start with 2 and taste as you go)

¼- ½ tsp lemon zest, taste as you go

Salt and Pepper to taste

¼ cup Flying Olive Butter or a Single Varietal of Choice or a Combination of EVOO of Choice OR ½ cup of Butter (1 stick) sliced into 8-10 pats)

Lemon wedges for garnish or to squeeze over fish


For the Fish:

Preheat the oven to 375 degrees F.

In a medium bowl, stir the pesto and Panko breadcrumbs. Mix together until they form a thick paste. Taste and add salt and pepper, as desired. On a large baking sheet covered in aluminum foil, spray a little cooking spray. Place the mahi mahi portions on the sheet. Spread the pesto mixture evenly among all four fish portions. Use your fingers to press or pat the pesto mixture into the fish to form an even crust.

Bake the mahi mahi for 12-15 minutes, until cooked through, depending on the thickness of the fillets. Fish should measure 145 degrees F with an instant read thermometer.

For the Blistered Tomatoes:

While the fish is cooking, heat the Flying Olive Extra Virgin of Choice in a cast iron or regular skillet. When the oil shimmers, add the tomatoes and the whole garlic clove and let the tomatoes cook, undisturbed for 2-3 minutes. The tomatoes will pop and sizzle. Careful, the juice is hot! Cover the skillet halfway, if desired.

Season the tomatoes with salt and pepper. When the tomatoes start to blister, stir them-again being careful-so that the other side can start to blister as well. Cook an additional 2-3 minutes without stirring, or until the tomatoes are soft and have charred and blistered on all sides.

Set aside until fish is ready.

For the Sauce:

Heat the Flying Olive Butter EVOO in a different medium-sized skillet over medium heat. When the oil begins to shimmer, add the shallot and sauté for 30 seconds to 1 minute, just until the shallot has softened. Whisk the lemon juice, lemon zest, salt, and pepper into the shallots. Remove the sauce from the heat and let it cool 1-2 minutes (or 2-3 if using real butter). Whisk in the Flying Olive Butter Extra Virgin EVOO, drizzling it as you add it in. If using butter, add it one pat at a time until all the butter is incorporated. Serve immediately.

To serve:

Drizzle a bit of sauce on the bottom of a plate or bowl. Place the fish on top of the sauce. Top with the blistered tomatoes. Add a wedge of lemon to each plate, squeezing it on the fish, if desired.

Inspired by a recipe on the website

Submitted by Barb L.