The sixth dish of our Panamei’s #FeastoftheSevenFishes 🐟 will take your palate to the Mediterranean island of Sicily; where Caponata, a perfectly balanced mixture of vegetables, seasoned with capers and olives; and then combined with a rich, tangy Italian dressing has its origins.
To make this dish even better… we topped it with two perfectly seasoned and pan seared Mahi-Mahi portions 🐟🤤 Buon Appetito!
Prepare the Caponata: Brush both sides of the eggplant and zucchini slices with olive oil and season with salt and pepper.
Sear* the zucchini and eggplant slices in a pan, over medium-high heat. Cook both sides for a few minutes until soft but not mushy. Remove from pan and set aside to cool.
In the same pan, cook the Mahi portions over medium-high heat for about 5 minutes per side, season with salt and pepper.
Cut the eggplant and zucchini into small chunks, and put them in a bowl with the tomatoes, olives, and capers. Add the Italian dressing and mix, carefully to avoid breaking the vegetables.
Serve the Caponata with the Mahi-Mahi portions on top and enjoy!
*You can also grill or roast the ingredients in the oven.