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.
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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!
Sue says
I love seafood, and am thankful to find recipes that help deliver more flavor variety. This one fits the bill – thank you!
Andréa Janssen says
What a delicious recipe with such a lot of great flavors.
Estelle Forrest says
What a beautiful plate of food! So fresh and vibrant
Emily Flint says
I love mahi-mahi but have never tried it grilled. I can’t wait to make this recipe!
Jane Kennedy says
Caponata looks delish! I’m mostly vegetarian but will get a piece of fish & try this. I can tell it will be wonderful!
Dorothy says
Just whipped this up- WOWWEEE!!!-that is savory, tasty good !! Such a nice change from “sweet” on fish. Love it.
Chef Dennis Littley says
I’m very happy to hear you enjoyed my recipe Dorothy, thanks for the great review!
Sara says
This looks lovely. I am new to grilling but your directions are so easy to follow that I am going to give it a go. Thanks for sharing the recipe. Glad I found your site, you have a lot of tempting seafood recipes!
Jessica (Swanky Recipes) says
I am away from home visiting family for 5 weeks and I’ve been so sad that I’ve left my kitchen behind. It’s so hard to cook my favorite recipes for the family since my kitchen tools are at home and I’ve made brats way more than I’d like to say. I like that this dish doesn’t require any special tools to make. I can even get my mom to help out and serve a fresh garden salad with this mahi mahi.
Kelly Anthony says
I love eating fish in the summer because it is so light. This grilled mahi mahi with caponata looks like the perfect meal for a hot summer day.
Heather says
This looks like an amazing dish. Can’t wait to try this one myself!
Analida Braeger says
very nice presentation ! Mahi mahi is such a great delicate fish. I have never had caponata so i will have to try it this way
Sharon says
Mahi Mahi is one of my favorite types of fish to make. I love the toppings on this too.
Anna says
I have never tried mahi-mahi or caponata before, but this dish looks and sounds incredible, and I’m definitely going to be putting this on my list of things to try! Love how fresh and healthy this is!
Veena Azmanov says
I love such healthy and tasty option. I am drooling with the thought of it. One of my favorite.
Shannon Gurnee says
I love fish and haven’t had Mahi-Mahi in such a long time! This looks like a delicious recipe.