Mahimahi Escabeche

Mahimahi EscabecheRecipe
James Carrier
Makes 8 to 10 servings


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1 pound mahimahi or opah, cut into 4 or 5 equal pieces
1 1/2 tablespoons olive oil
1 red onion (about 8 oz.), peeled, halved, and slivered lengthwise
1 cup cider vinegar
1 tablespoon whole allspice
1 teaspoon black peppercorns
1 dried bay leaf
1 clove garlic, peeled and slightly crushed with the side of a large knife
1/2 teaspoon salt
1/2 teaspoon sugar


1. Rinse mahimahi and pat dry. Heat 1/2 tablespoon oil in a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, add fish and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut to test), 8 to 10 minutes total. Transfer to a shallow 2- to 3-quart glass or ceramic dish.

2. In the same pan, heat remaining tablespoon oil over medium-high heat; add onion and stir until limp and browned, about 8 minutes. Spoon onion over fish.

3. In pan, combine vinegar, allspice, peppercorns, bay leaf, garlic, salt, sugar, and 1 1/4 cups water; bring to a boil over high heat. Remove from heat and pour over fish and onion. Let stand until cooled to room temperature, about 15 minutes, then cover and chill at least 8 hours or up to 1 day.

4. Let come to room temperature. To serve, lift fish from liquid and arrange on a platter. Arrange onion slices on fish. Discard liquid.

Created date

August 2004

Nutritional Information

Calories 67
Caloriesfromfat 33 %
Protein 8.7 g
Fat 2.4 g
Satfat 0.4 g
Carbohydrate 2.4 g
Fiber 0.3 g
Sodium 72 mg
Cholesterol 33 mg