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Grilled Mahi-Mahi with Escabeche Sauce

Kate Sears
Prep time 15 mins
Cook time 16 mins
Yield Makes 4 servings
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

How to Make It

  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.