Baked Mahi-Mahi with Artichokes, and Capers

Yesterday was an extremely productive day, all around. I will take your on a little water ski fishing journey. What you see here is another dish that I created with Mahi-Mahi, freshly caught by a family friend surfer, who now owns a jet ski, mainly, just to use it for fishing in the ocean, having fun, catching the best, do I need to emphasize...the freshest fish, and he is so gracious to share some with us. I have never heard of jet ski fishing...although there are plenty of jet skiers, in the ocean, here in Palm Beach. I will post this recipe that I once again...seriously, just put together with whatever came into my head, and according to the ingredients and fresh herbs my daughter had at her house.

Baked Mahi-Mahi with Artichokes, and Capers

1 1/2 to 2 lbs. Mahi-Mahi

1 6 oz. jar marinated artichokes

1/2 cup capers (minus 1 teaspoon)

3 Tbsp. extra virgin olive oil
3 cloves of garlic, sliced thin

1/2 Aranja brand or any other sour orange

marinade

1 lime cut in half-use juice of half, slice the

other half in thin slices

1 teaspoon Hungarian paprika

salt and pepper to taste

First line a baking or broiling pan with heavy duty aluminum foil and fold up the sides, like in the photo...this way, the juice will not overflow. Place the fish on the foil, pour the sour orange marinade on top of the fish, the olive oil, salt, pepper and the paprika on top of the fish. Empty the small jar of the artichokes, and pour around the fish (not on top) ...Also use the liquid from the marinade. Add the sliced garlic, sprinkle about 1 teaspoon of capers around it. Bake at 375 preheated oven for about 12 minutes...any longer will turn fish dry. Check for doneness, if needed to cook longer, maybe another 3-5 minutes. It should be nice, and flaky. Top with fresh herb sauce. It's "out of this world" tasty, and unique!

Fresh Herb Sauce

A good handful of mixed fresh herbs chopped

(I used what we had available.)

fresh dill

fresh oregano

fresh basil 

1/4 cup extra virgin olive oil

1/2 cup capers, drained from liquid

(minus 1 teaspoon, which was used for the fish)

salt and pepper to taste

juice of the half lime

Mix all ingredients together, set aside until fish is done, and liberally spoon on top of the fish, as shown in photo. When ready to serve, place fish portion on a large plate, and spoon the artichoke and the sauce it was baked in (topping is already on)...Ready to serve. Serves 2-4, depending on portion size. Delish!