Fish Matecumbe

Prep Time
Cook Time
Ready In

"Diners, Drive-Ins and Dives. I have not included the sit-in-fridge sauce time."

Original recipe yields 8 servings


  • Serving Size: 1 (334.2 g)
  • Calories 585.2
  • Total Fat - 45.6 g
  • Saturated Fat - 8 g
  • Cholesterol - 59 mg
  • Sodium - 443.9 mg
  • Total Carbohydrate - 13 g
  • Dietary Fiber - 4.4 g
  • Sugars - 5.4 g
  • Protein - 34.4 g
  • Calcium - 88.7 mg
  • Iron - 2.5 mg
  • Vitamin C - 43.8 mg
  • Thiamin - 0.2 mg

Step 1

Add the olive oil, capers, basil, shallots, tomatoes, lemon juice, onions, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a medium bowl and stir to thoroughly combine. Refrigerate until ready to use, at least 1 hour and up to overnight.

Step 2

Position an oven rack at least 4 inches but no more than 6 inches from the broiler and preheat the broiler.

Step 3

Place the fish fillets on a baking sheet and season with salt and pepper. Place under the broiler and cook until done on one side; watch carefully, as it may only take a couple minutes depending on the thickness of your fillets and the proximity to the broiler. Remove from the broiler and turn each fillet over.

Step 4

Top each fillet with about 1/2 cup of the sauce. Return to the broiler and cook until the fish is done on the other side and fully cooked through in the middle.

Step 5

If you are unsure about doneness, cut into the center of the fillets; the fish should be opaque (you can cover up the cut with the sauce).

Tips & Variations

No special items needed.



The topping for this fish recipe is really great. I subbed olives for capers (I just don't like capers). It was easy and fast. And I'm temped to use the leftover topping on crackers!

review by:
(7 Dec 2017)


This was a great fish dish. We used mahi and scaled it to two servings. I cut the oil down to a tablespoon, since we are used to eating low fat. All these flavors went very well with the fish.

review by:
(28 May 2017)