Grilled Mahi-Mahi with Escabeche Sauce
Comments and Reviews 1-3 of 3
1455MS Posted: 08/28/09
Tikigiki Posted: 07/30/12
WTF?WTH? If you want to waste $30 at the market, make me! I taste like a ceviche meets a tongue dispenser. After carefully shaving thin slices of the veggies & olives, you pile on the COLD bowl for what? Too much onion, overpowering olives, may as well have mullet instead of pricey Mahi. IDIOT! Next time. dress up a can of sardines, trading fish. DON'T TRUST REVIEWS ON HERE. WASTE OF MONEY, TIME AND EFFORT.
JasonBurn Posted: 12/13/12
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.