This is from Cabana in West Palm Beach. I don't think they put the restaurant recipes on the Bon Appetit website, so here you go. I halved it and still ended up with about four servings. The only trick to this is you need to start early so you can marinate the fish.
Mahi-Mahi with Tomato, Pepper and Caper Sauce
16 garlic cloves, divided
1/2 cup plus 1/4 cup olive oil
6 8-ounce mahi-mahi or black cod fillets
1 large white onion, halved, thinly sliced
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 cup chopped fresh cilantro
1 cup sliced large pimiento-stuffed green olives
4 bay leaves
2 teaspoons dried oregano leaves
1/2 cup dry white wine
1 1/2 cups crushed tomatoes with puree
1 1/2 tablespoons drained capers from jar.
Puree 10 garlic cloves in mini processor; transfer to glass baking dish. Add 1/2 cup oil, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper to garlic; whisk marinate to blend. Add fish to marinade, cover, and chill two hours, turning fish occasionally. (I just did this in a plastic bag instead of a dish. I actually forgot to mix up the marinade and just threw it all in the bag and tossed it around for a minute.)
Heat large nonstick skillet over medium-high heat. Add fish to skillet with marinade still clinging. Cook until golden and just opaque in center, about 5 minutes per side.