I fell in love with this dish at Rio Mar in New Orleans and make the sauce for all kinds of grilled fish (tilapia, snapper, tuna, or mahi mahi). The combination of hot grilled fish and cool, delicious sauce is always refreshing. I prefer a shallot to the red onion. A mandoline makes thin slicing the shallot and peppers a snap.
Grilled Mahi-Mahi with Escabeche Sauce
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
- 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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