Linguine with Mahi Mahi, Fresh Tomatoes, and Capers

This is a dish I had at a restaurant in Verona called Al Capitan that serves fish and seafood exclusively. There is no menu; instead the young and talented chef/owner comes around to each table to explain the days offerings. In the original version the fish used was mackerel, but in Italy mackerel is more delicate than what one usually finds in the States, so I substituted mahi mahi, which is a milder yet savory fish. Very fresh bluefish would also be a good choice.