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    Ask Chef Dennis » Recipes » Main Meals » Seafood Recipes » Restaurant Style Grilled Mahi-Mahi with Caponata

    Restaurant Style Grilled Mahi-Mahi with Caponata

    Published: Mar 16, 2021 · Modified: Jun 23, 2022 by Chef Dennis Littley · 73 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.96 from 50 votes
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    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.

    grilled mahi mahi with caponata on a white plate

    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?

    overhead view of ingredients to make grilled mahi-mahi with caponata on a cutting board

    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?

    peeled and sliced eggplant and sliced zucchini

    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.

    eggplant and zucchini slices brushed with olive oiul and seasoned with salt and pepper

    After slicing, brush both sides of the eggplant and zucchini with olive oil and season well with sea salt and black pepper.

    eggplant and zucchini grilled using a grill pan

    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

    diced vegetables and chopped olives in a glass bowl

    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.

    finished caponata in 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?

    mahi-mahi filet oiled and seasoned with salt and pepper

    Start by brushing the mahi-mahi with olive oil, then season with sea salt and black pepper.

    mahi-mahi in a grill pan with one side grilled with grill marks

    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.

    close up of grilled mahi-mahi with caponata

    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

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    close up of grilled mahi-mahi with caponata
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    4.96 from 50 votes

    Grilled Mahi-Mahi with Caponata

    Caponata is a delicious topping for grilled mahi-mahi or any of your favorite grilled fish.  It’s easy to make and will add a lot of flavor to the fish
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Entree
    Cuisine: Italian
    Servings: 2
    Calories: 321kcal
    Author: Chef Dennis Littley

    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 tbsp sugar
    • ⅛ tsp crushed red pepper flakes
    • ½ tsp sea salt
    • 1 tablespoon extra virgin olive oil
    US Customary – Metric
    Prevent your screen from going dark

    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!

    Notes

    *Eggplant, and zucchini can be roasted if grilling is not an option
    ** (if roasting, place mahi-mahi in a baking dish with a little water in the pan and roast at 350 degrees for 15-17 minutes.

    Nutrition

    Calories: 321kcal | Carbohydrates: 9g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 1287mg | Potassium: 1016mg | Fiber: 1g | Sugar: 8g | Vitamin A: 790IU | Vitamin C: 12.7mg | Calcium: 57mg | Iron: 2.6mg
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Ramona

      March 21, 2021 at 6:43 am

      5 stars
      Absolutely delicous recipe, I’ll make it again and again. Thank you for sharing!

      Reply
    2. Sunrita

      March 20, 2021 at 9:02 am

      5 stars
      Such a fabulous dish. Full of flavours and so healthy. Ev eryone loved it!

      Reply
    3. Anosa Malanga

      March 20, 2021 at 7:47 am

      I’d love to try making this recipe too! Good thing it will work on oven too! My sister will definitely love this too!

      Reply
    4. Kim Guzman

      March 19, 2021 at 10:16 pm

      5 stars
      Looks great! I can’t wait to try it.

      Reply
    5. Mama Maggie's Kitchen

      March 19, 2021 at 8:47 pm

      5 stars
      It was incredibly good. Sooo yummy!

      Reply
    6. Rosemary

      March 19, 2021 at 4:36 pm

      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.

      Reply
    7. Kita Bryant

      March 19, 2021 at 12:46 pm

      5 stars
      Tuna is my favorite fish. This looks cooked to perfection.

      Reply
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