Grilled Mahi-Mahi was always a favorite during my restaurant days. It’s mild-flavored fish that holds up well to just about any type of preparation and flavors you’d like to add.
One of my favorites toppings to serve with Grilled Mahi-Mahi is caponata. Think of it as an Italian Salsa, loaded with flavor and easily adaptable to use your favorite ingredients or what you have on hand.
What Ingredients do I need to make Grilled Mahi-Mahi with Caponata?
Let’s start by gathering the ingredients we need to make Grilled Mahi-Mahi with Caponata. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
Can I Use any other fish with this recipe?
You sure can. Just about any type of fish you enjoy grilling or roasting will go well with caponata. It also goes well with grilled or roasted chicken.
How do I make Caponata?
The first step is prepping is slicing the zucchini into long slices about one-quarter of an inch thick (no peeling necessary). Peel the eggplant and cut it into rounds or planks about one-half an inch thick.
After slicing, brush both sides of the eggplant and zucchini with olive oil and season well with sea salt and black pepper.
Grill the zucchini and eggplant slices on your outdoor grill or grill pan. Grill both sides to get the vegetables somewhat soft without getting mushy.
*You can also roast the vegetables in the oven
This is the grill pan I use -> Le Creuset Grill Pan. If you’d rather not deal with cast iron, this is a good option at about half the price -> Non-Stick Grill Pan
After letting the vegetables cool, dicing them into small chunks (including the tomatoes). Slice or rough chop the olives and mix them all together in a bowl.
In a small bowl mix the dressing ingredients for the caponata together. Then add the dressing to the olive/vegetable mixture and mix well.
Do I have to use all of these ingredients to make caponata?
No you don’t. Traditionally caponata is made with capers, olives and celery. As you can see I have adjusted this recipe to mimic one I had in Rome many years ago.
Think of this basically as vegetable relish. Olives are usually the star, but that doesn’t mean you have to include them, if you don’t like olives. Have fun creating your own version of caponata and serve with fish, chicken or bruschetta toasts.
The dressing can be adapted to your tastes as well, making it as simple as an oil and vinegar dressing or even going with your favorite Italian dressing.
How do I grill Mahi-Mahi?
Start by brushing the mahi-mahi with olive oil, then season with sea salt and black pepper.
You can use your outdoor grill or a grill pan to cook the Mahi-Mahi. Cook for 5-7 minutes per side.
Can I cook Mahi-Mahi in the oven?
I do enjoy grilling fish, but if it gets too cold or just can’t grill, you can easily roast this fish in the oven instead. Just a little olive oil sea salt and black pepper and you’re in business.
15 minutes in the oven at 350 degrees should do it nicely, just don’t forget to add a little water to your pan to keep the Mahi-Mahi from drying out.
Your going to love this Restaurant-Style Grilled Mahi-Mahi with caponata. The flavors are fresh and perfect for a light dinner for the family or a romantic date night dinner,
More Seafood Recipes You’ll Love!
- Poached Mahi-Mahi with Shrimp
- Blackened Mahi-Mahi with a Pineapple Lobster Sauce
- Pan Seared Halibut
- Red Snapper with a Lobster Cream Sauce
Grilled Mahi-Mahi with Caponata
Ingredients
- 14 ounces Mahi-Mahi skin removed
- 1 medium eggplant peeled then grilled cut into small dice
- 1 small zucchini sliced longway then grilled and cut into small dice
- ½ cup of assorted pitted olives small dice
- 1 medium tomato small dice
- 1 tablespoon chopped basil
- ¼ cup vinegar
- 1 tablespoon sugar
- ⅛ teaspoon crushed red pepper flakes
- ½ teaspoon sea salt
- 1 tablespoon extra virgin olive oil
Instructions
Caponata
- The first step is prepping is slicing the zucchini into long slices about one-quarter of an inch thick (no peeling necessary). Peel the eggplant and cut it into rounds or planks about one-half an inch thick
- After slicing, brush both sides of the eggplant and zucchini with olive oil and season well with sea salt and black pepper.
- Grill the zucchini and eggplant slices on your outdoor grill or grill pan. Grill both sides to get the vegetables somewhat soft without getting mushy.*You can also roast the vegetables in the oven
- After letting the vegetables cool, dicing them into small chunks (including the tomatoes). Slice or rough chop the olives and mix them all together in a bowl.
- In a small bowl mix the dressing ingredients for the caponata together. Then add the dressing to the olive/vegetable mixture and mix well
Mahi-Mahi
- Lightly coat mahi-mahi with olive oil, and season with sea salt and black pepper.
- You can use your outdoor grill or a grill pan to cook the Mahi-Mahi. Cook for 5-7 minutes per side.
- Serve with Caponata and your favorite sides and enjoy!
Ramona says
Absolutely delicous recipe, I’ll make it again and again. Thank you for sharing!
Sunrita says
Such a fabulous dish. Full of flavours and so healthy. Ev eryone loved it!
Anosa Malanga says
I’d love to try making this recipe too! Good thing it will work on oven too! My sister will definitely love this too!
Kim Guzman says
Looks great! I can’t wait to try it.
Mama Maggie's Kitchen says
It was incredibly good. Sooo yummy!
Rosemary says
I enjoy mahi mahi when I used to eat out at restaurants, but never thought of making it at home. Now with the pandemic and cooking more, I really do need to make it at home. Thanks for the recipe with all my favorite toppings.
Kita Bryant says
Tuna is my favorite fish. This looks cooked to perfection.