Caponata Mahi Mahi

Lynn Clay


This dish is what Caponata was like in Sicily. It is considered one of Sicily's most famous dishes.

Per review I changed the vinegar to red wine vinegar and reduced the sugar to 1 tsp. 7/4/2019 LL


★★★☆☆ 1 vote

20 Min
30 Min
Stove Top


  • 1 lb
    mahi mahi filets
  • 1 slice
  • 1 Tbsp
  • 3
    bay leaves
  • 1/2 tsp
    black peppercorns, whole
  • ·
  • ·
  • 1/2
    onion, chopped finely
  • 2 Tbsp
    celery, chopped finely
  • 10
    green olives, pitted
  • 1 1/2 Tbsp
  • 10 oz
    tomato paste
  • 3 Tbsp
    red wine vinegar
  • 1 tsp
  • 2 Tbsp
    olive oil, extra virgin

How to Make Caponata Mahi Mahi


  1. Fill a pan with water and add bay leaves, peppercorns, onions, and salt. Add the mahi mahi.
  2. Heat the pan over medium heat until the water starts to boil. Lower the heat and cook until the fish flakes easily.
  3. Drain off the water and let the fish cool.
  4. Put the chopped onion and celery in a shallow pan and add a glass of water. Cook until the water dries up.
  5. Add 3 T olive oil to pan and saute for 2 minutes. Next add the tomato paste, capers, and olives to pan plus 1/4 Cup of water.
  6. Simmer the ingredients in pan for 5 minutes.
  7. Mix vinegar and sugar and add to the sauce. Turn up mixture and cook on medium high for 3-4 minutes.
  8. Turn off the heat and let the ingredients cool.
  9. Serve filets with sauce over it.

Printable Recipe Card

About Caponata Mahi Mahi

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Italian

Show 2 Comments & Reviews

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