RESTAURANT STYLE GRILLED MAHI-MAHI WITH CAPONATA

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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.

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WHAT INGREDIENTS DO I NEED TO MAKE GRILLED MAHI-MAHI WITH CAPONATA?

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– Mahi-Mahi – Medium eggplant – Small zucchini – Pitted olives – Medium tomato – Basil – Vinegar – Sugar – Red pepper flakes – Sea salt – Extra virgin olive oil

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The first step is prepping is slicing the zucchini into long slices. Peel the eggplant and cut it into rounds or planks about one-half an inch thick.

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

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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.

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After letting the vegetables cool, dicing them into small chunks. Slice or rough chop the olives and mix them all together in a bowl.

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In a small bowl, mix the dressing ingredients for the caponata together. Then add the dressing to the olive/vegetable mixture and mix well.

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HOW DO I GRILL MAHI-MAHI?

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

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You can use your outdoor grill or a grill pan to cook the Mahi-Mahi. Cook for  5-7 minutes per side.

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Serve and enjoy!

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