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 Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 2
Calories: 321 kcal
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
- 1/2 cup of assorted pitted olives small dice
- 1 medium tomato small dice
- 1 tablespoon chopped basil
- 1/4 cup vinegar
- 1 tbsp sugar
- 1/8 tsp crushed red pepper flakes
- 1/2 tsp sea salt
- 1 tablespoon extra virgin olive oil
INSTRUCTIONS
CAPONATA
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coat eggplant and zucchini in olive oil season with sea salt and pepper and grill or roast until barely cooked.
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dice eggplant, zucchini, tomatoes and olives (cut in a small dice)
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mix in a bowl with chopped basil, olive oil, vinegar, sugar, red pepper flakes, and sea salt to taste
MAHI-MAHI
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Lightly coat mahi-mahi with olive oil, and season with sea salt and black pepper.
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Grill mahi-mahi over high heat 7-10 minutes on each side
RECIPE 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 18-20 minutes.