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  • Writer's pictureCarlos Sarmiento

Coriander & capers baked Mahi-Mahi with lemon-basil pasta

Updated: Aug 25, 2020

A succulent, full-flavored, light Italian summer meal that can be made quicker than you think.

(Photo: Carlos Sarmiento)

Ever have those days where time is of the essence and you just cannot come up with a good idea for dinner (or lunch)?

Believe it or not, I actually experience this a lot. Luckily, these new dishes will give you a quick and easy resolution, and may I say, quite a savory one too!

In keeping with my love for Italian cuisine, these dishes are an ode to those beautiful Italian coastal towns where one could enjoy the most freshest of fish and locally grown produce to create a memorable culinary experience.

(Photo: Erwin Doorn)

The stars of these dishes are Mediterranean staple ingredients: lemons, olive oil, basil and cracked pepper...however, I am also introducing another superb (and highly nutritious) addition to the mix; the tantalizing pickled flower bud...capers.

(Photo: Elena Joland)

You may call these ingredients basic l, but I assure you they not only elevate any dish, they also will provide you with a plethora of health benefits.

Lemons contain a high amount of vitamin C, and soluble fiber that helps with weight loss and reduces the risk of heart disease, anemia, kidney stones, and digestive issues.

Olive oil also contains vitamins and antioxidants which helps fight inflammation and reduces blood pressure.

Capers are another excellent source of vitamins and antioxidants with antibacterial properties that promote smooth circulation.

What do all of these ingredient have in common? They all contribute to reducing the risk of cancer.

(Photo: Roberta Sorge)

Menu: Coriander and capers baked Mahi-Mahi with lemon-basil pasta.

Wine pairing: Sauvignon Blanc, Spanish Albariño or Italian Pinot Grigio

This dish serves 4. Andiamo a cucinare! Let’s get cooking!

(Photo: Carlos Sarmiento)



4 lean fillets of Mahi-Mahi (can be substituted with sea bass, founder, haddock or branzino)

8 teaspoons of ground coriander

2 tablespoons of capers (removed from brine)

1 medium-sized shallot, finely chopped

Sea Salt & freshly ground black pepper

1/4 cup of extra virgin olive oil

4 teaspoons of lemon zest

Fish recommendation:

Wild Fork Foods - Mahi-Mahi Fillets


1/2 a box of spaghetti

2/3 cup olive oil

3 garlic cloves, chopped in thick pieces

1 cup grated Grana-Padano Cheese (Parmigiano-Reggiano can also be used)

Fresh lemon juice from 3 lemons

Salt and freshly ground black pepper

1 tablespoon lemon zest

1/3 cup chopped fresh basil leaves

Pasta recommendation:

1/2 box of Barilla Collezione spaghetti


For fish:

Preheat oven to 350 degrees F.

Place fish fillets on an oven-proof deep dish or pyrex.

Season both sides of each fillet with salt, cracked pepper and 1 teaspoon of coriander.

Lighty drizzle and coat each fillet with olive oil.

Spoon evenly capers and shallots on baking dish and on top of fillets. Top each fillet with 1 teaspoon of lemon zest.

Bake for 15 minutes at 350 degrees F, then broil on high for 5 minutes or until fish begins to turn golden on top.

For pasta:

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.

Meanwhile, whisk the oil, garlic, cheese, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten (you will most likely have leftover pasta water which you can discard once you have the pasta to your preferred consistency). Season with salt and pepper.

Lemon zest and chopped basil will be used for edible garnishing (see below).

Serve it up!

Arrange on each plate by neatly placing one large coil serving of the pasta. Tip: using a large meat fork twirl one serving inside of a soup ladle to get the perfect twist. Then, gently place it onto the plate.

Garnish by arranging a few fresh basil leaves on top and by the side of the pasta. Sprinkle some fresh lemon zest on top and dust with some grated cheese.

Next, place a Mahi-Mahi fillet closely by the pasta and spoon capers, shallots and some olive oil from the baking dish to the top of the fish.

Serve immediately.

(Photo: Carlos Sarmiento)

Wine pairing For a flaky and lean type of fish such as Mahi-Mahi, it is best to pair it with a refreshing and zesty white wine such as a Sauvignon Blanc, a Spanish Albariño or an Italian Pinot Grigio to balance the delicate flavors of the fish.

A tavola tutti! Buon apettito. Mangia!

To the table everyone! Enjoy! Eat!

Salute! (Cheers) 🍷

(Photo: Randy Benson)

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1 Comment

Flor Gomez
Flor Gomez
Aug 15, 2020

Yum 😋

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