Mahimahi Escabeche

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 33%
  • Protein: 8.7g
  • Fat: 2.4g
  • Saturated fat: 0.4g
  • Carbohydrate: 2.4g
  • Fiber: 0.3g
  • Sodium: 72mg
  • Cholesterol: 33mg


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