Grilled Mahi-Mahi with Caponata

Grilled Mahi-Mahi with Caponata

Grilled or roasted Mahi-Mahi topped with caponata, is the perfect fish for any occasion. The mild flavor of the Mahi, goes so well with the olive caponata


  • 12-14 ounces Mahi-Mahi skin removed
  • 1 medium eggplant peeled, grilled, small dice
  • 1 small zucchini sliced longway, grilled , 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

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