Kate Sears
Prep Time
15 Mins
Cook Time
16 Mins
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.

How to Make It

Step 1

Stir together first 12 ingredients in a bowl, and refrigerate until needed.

Step 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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Ratings & Reviews

1455MS's Review

August 28, 2009

Tikigiki's Review

July 30, 2012
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's Review

December 13, 2012
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.