Seared Mahi-Mahi with Caponata
(Mahi scottato e caponata)

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!


  • 1 Panamei Mahi-Mahi portions, thawed
  • 1 medium Eggplant, peeled and cut in rounds
  • 1 large Zucchini, sliced lengthwise 
  • ½ cup Kalamata Olives, pitted and cut
  • 1 Tbsp Capers
  • 2 Tomatoes, diced
  • Basil leaves, chopped
  • ½ cup Italian Dressing
  • Olive Oil
  • Salt and Pepper to taste

Seared Mahi-Mahi with Caponata


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.

Buon Appetito!


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