Grilled Mahi-Mahi with Escabeche Sauce |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 1 |
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Adolfo Garcia, RioMar. Adolfo's love of fresh seafood and his Panamanian ancestry are reflected in both the menu at RioMar and this recipe. Escabeche is a traditional Spanish way of preserving game meat with an acidic marinade, which was adapted for the more-available fish all across Latin America. This dish turns the marinade into a sauce, eliminating the need for hours in the fridge. Ingredients:
1 medium red pepper, sliced thinly |
1 medium green pepper, sliced thinly |
1 small red onion, sliced thinly |
2 garlic cloves, sliced thinly |
6 pitted black olives, sliced |
6 pitted green olives, sliced |
3 tablespoons capers |
1/4 cup brine from olives |
1 tablespoon chopped flat-leaf parsley |
1/2 cup tomato juice |
3 tablespoons sherry vinegar |
3 tablespoons extra-virgin olive oil |
4 (8-ounce) pieces mahi-mahi or similar fish |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
Directions:
1. Stir together first 12 ingredients in a bowl, and refrigerate until needed.
2. Season fish on both sides with salt and pepper. Coat a grill tray with cooking spray, and place on grill rack. Heat, covered with grill lid, over hot coals (400º-500º) for 10 minutes. Place fish on tray, and grill over medium-high heat 8 minutes on each side. Serve fish hot, topped with cold or room-temperature sauce.
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