Servings: 4 person
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  • 24 ounces Mahi steaks (so 4 six ounce steaks)
  • 1 tablespoon olive oil
  • 1 each shallot minced
  • 12 ounces cherry tomatoes halved
  • ½ cup sour cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons capers rinsed
  • 1 teaspoon dried tarragon
  • 12 each fingerling potatoes sliced lengthwise (if you cannot find fingerling potatoes, baby new potatoes will substitute)
  • 24 spears asparagus medium size, 5-7” long
  • 2 tablespoons olive oil


  • Heat oven to 400.
  • Cover 2 sheet pans with foil. Place potatoes on one sheet, asparagus on the other. Toss each with 1 tablespoon of olive oil. Season with salt and pepper.
  • Place sheet pans into the oven. Cook for 25 minutes (potatoes should be fork tender, asparagus should be tender but still crisp.
  • Meanwhile, pat fish dry with paper towels and season with salt and pepper.
  • Heat 1 tbs olive oil in a large (nonstick if you have it) pan over medium-high heat, until shimmering. Cook fish until golden brown, about 5 minutes per side. Transfer fish to platter and tent loosely with foil.
  • Add shallot to now-empty skillet and cook until softened, about 2-3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in sour cream, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and pepper to taste.
  • Top fish with sauce, sprinkle with tarragon, and serve with potatoes and asparagus.


Calories: 470 kcal | Carbohydrates: 40 g