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Mahi Mahi with Caponata Sauce

Mahi Mahi with Caponata Sauce Recipe

Light fish, bold vegetables, and a sweet–tangy caponata come together in this Mahi Mahi with Caponata Sauce, bringing a sunny, Mediterranean feel to your table.

Course: Main
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 3 to 4
Author: Manuela Zangara

Ingredients

Mahi Mahi

  • 500 g – 1.1 lbs Mahi Mahi – cleaned
  • 1 slice onion
  • 1 tbsp parsley
  • 2 – 3 bay leaves
  • ½ tsp peppercorns
  • salt
  • water

Caponata Sauce

  • ½ onion – chopped
  • 2 ½ tbsp celery – chopped
  • 10 green olives – pitted
  • 1 ½ tbsp capers – rinsed
  • 300 ml – 10 oz tomato concentrate
  • 3 tbsp vinegar
  • ½ tbsp sugar
  • 2 tbsp extra virgin olive oil

Instructions

Mahi Mahi

  1. Put the bay leaf, peppercorns, a slice of onion, and salt in a pot.
  2. Fill the pot with water and add the Mahi Mahi.
  3. Set the pot over medium heat and cook uncovered until the water starts boiling. Reduce the heat and keep simmering until the fish is fully cooked through.
  4. Drain the fish and let it cool down. Clean it and set it aside.

Caponata Sauce

  1. Blanch the chopped celery in salted boiling water.
  2. Chop the onion, place it in a frying pan, add ½ glass of water, and cook until the water evaporates.
  3. Add 3 tablespoons of extra virgin olive oil and sauté the onion for 1 or 2 minutes. Add the tomato concentrate, capers, olives, and the blanched celery. Pour in a little of the reserved celery cooking water and cook the sauce for 5 minutes.
  4. Dissolve the sugar in the vinegar and stir it into the sauce.
  5. Cook the sauce for a few minutes over medium-high heat, then turn the heat off and let it cool down.
  6. Cover the cooked Mahi Mahi with the cooled sauce. Serve at room temperature.