Mahi Mahi with Caponata Sauce - a traditional Sicilian recipe!
Course
Main
Cuisine
Italian
Prep Time30minutes
Cook Time30minutes
Total Time1hour
Servings3to 4
AuthorManuela Zangara
Ingredients
Mahi Mahi
500gms– 1.1 lbs. Mahi Mahicleaned
1sliceof onion
1tbspparsley
2-3bay leaves
½tsppeppercorn
Salt
Water
Caponata Sauce
½onionchopped
2 ½tbspcelerychopped
10green olivespitted
1 ½tbspcapersrinsed
300ml– 10 oz. tomato concentrate
3tbspvinegar
½tbspsugar
2tbspextra virgin olive oil
Instructions
Mahi Mahi
Put the bay leaf, pepper corns, slice of onion and salt in a pot.
Now fill the pot with water and add the Mahi Mahi.
Put the pot on a medium fire and cook uncovered till the water starts boiling, then lower the flame and keep simmering until the fish has cooked through.
Drain it and keep it to cool down. Then clean it and keep aside.
Caponata Sauce
Blanch the chopped celery in salty boiling water.
Chop the onion, put it in a frying pan and cover it with 1/2 glass of water and cook it until the water dries up.
Then add 3 tbsp of extra virgin olive oil and sauté the onions in it for a minute or two. Add the tomato concentrate, capers, olives and blanched celery with a little of its reserved cooking water and cook the sauce for 5 minutes.
Dissolve the sugar in the vinegar and add it to the sauce.
Cook it for a few minutes on a medium-high flame, then put the fire off and let it cool down.
Then cover the cooked Mahi Mahi with it. Serve at room temperature.