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.
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
How to Make It
Stir together first 12 ingredients in a bowl, and refrigerate until needed.
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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