Grilled Mahi-Mahi with Caponata
Ingredients
The fish
-
14
ounces
Mahi-Mahi, skin removed
The caponata
-
1
medium
eggplant, peeled and grilled, cut into small dice
-
1
small
zucchini, sliced longway then grilled and cut into small dice
-
½
cup
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
- Slice the zucchini into long slices and the eggplant into rounds or planks.
- Brush both sides of the eggplant and zucchini with olive oil, then season with sea salt and black pepper.
- Grill the zucchini and eggplant slices until soft but not mushy.
- Let the vegetables cool, then dice them along with the tomatoes and chop the olives.
- Mix the diced vegetables and olives in a bowl.
- In a small bowl, mix the dressing ingredients and combine with the vegetable mixture.
- Lightly coat the mahi-mahi with olive oil and season with sea salt and black pepper.
- Grill the mahi-mahi for 5-7 minutes per side until cooked through.
- Serve the grilled mahi-mahi topped with caponata.
Nutrition Facts (estimated)
Servings
2
Calories
321
Total fat
13g
Total carbohydrates
9g
Total protein
37g
Sodium
1287mg
Cholesterol
144mg
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