Grilled Mahi-Mahi with Portobello Mushrooms, Artichokes, Black Olives, and Spicy Tomato Sauce

Erik Blauberg

Culinary Passport Food & Wine Journeys and Restaurant Specialist

The sweet and tangy essence of a spicy Provençal-style sauce is an outstanding complement to the richly textured mahi-mahi. If you have difficulty finding mahi-mahi, swordfish or tuna will work well in its place.


  • 4 skinless, boneless fillets of fresh mahi-mahi, 4-ounces each
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • 1 large portobello mushroom cap, cut in large dice (about 1 cup)
  • 3/4 cup diced freshly cooked or canned artichoke hearts and bottoms (about 3 to 4)
  • 3/4 cup peeled, seeded, and diced plum tomatoes (about 3)
  • 1/4 cup finely diced shallots (about 2)
  • 1/4 cup halved black olives
  • 1 tablespoon peeled and diced green apples
  • Juice of 1/2 lime
  • 1/4 teaspoon finely chopped orange zest
  • 1/4 teaspoon finely chopped marjoram
  • 1 medium-size white onion, thinly sliced
  • 1 tablespoon dried coriander seed
  • 4 cups white wine
  • 1 tablespoon minced jalapeño pepper
  • 1/2 cup tomato paste
  • 4 cups water


Begin by heating the grill. Brush the mahi-mahi fillets with 2 tablespoons of the olive oil, and season with salt and pepper. Place on the hot grill, cooking them for 2 or 3 minutes and marking the fillets with attractive grill marks, turn, then cook for approximately 4 minutes more, or until done. Remove the fillets from the heat.

Set a medium-size sauté pan over medium-high heat. Coat the bottom of the pan with 1 tablespoon of the olive oil. Add the portobello mushrooms, artichokes, tomatoes, shallots, black olives, and apples, and sweat for 3 or 4 minutes. Add the lime juice, orange zest, and marjoram, and season with salt and pepper to taste. Keep the vegetables warm. Heat a small sauté pan over medium-high heat, add the remaining tablespoon of the olive oil, and sauté the onions until soft and translucent. Add the coriander seed and cook for 2 minutes until you can smell the spice. Add the white wine and cook for 2 more minutes. Add jalapeño pepper and the tomato paste, mixing until they are well combined. Add the water to the mixture, bring to a boil, and reduce to a simmer for 15 minutes.

To serve, arrange a bed of vegetables on each plate. Lay the fish on top of the vegetable mélange, and spoon the tomato sauce over the fillets.


4 servings