Grilled Mahi-Mahi with Caponata

This restaurant-style dish combines perfectly grilled Mahi-Mahi with a flavorful and hearty caponata. The Mahi-Mahi fillets are seasoned simply with salt, pepper, and olive oil, then grilled to perfection. The caponata, a traditional Sicilian dish, adds layers of flavor with its combination of eggplant, zucchini, bell pepper, and tomatoes, all simmered in a tangy-sweet sauce. Serve this dish for a delicious seafood meal that's sure to impress!

Ingredients:

• 4 Mahi-Mahi fillets
• Salt and pepper to taste
• 2 tablespoons olive oil
• For the caponata:
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 eggplant, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 can 14 oz diced tomatoes
• 2 tablespoons red wine vinegar
• 2 tablespoons capers
• 1 tablespoon sugar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat grill to medium-high heat

Season Mahi-Mahi fillets with salt, pepper, and olive oil

Grill Mahi-Mahi fillets for about 4-5 minutes per side or until cooked through

For the caponata, heat olive oil in a pan over medium heat

Add diced onion and garlic, saut until softened

Add diced eggplant, zucchini, and bell pepper, cook until vegetables are tender

Stir in diced tomatoes, red wine vinegar, capers, sugar, salt, and pepper

Simmer for about 10-15 minutes until flavors meld and caponata thickens

Serve grilled Mahi-Mahi fillets topped with caponata

Garnish with fresh basil leaves

Enjoy!