Grilled Mahi-Mahi with Escabeche Sauce

Name: Grilled Mahi-Mahi with Escabeche Sauce
Prep time: 31 min
Cook time: 31 min
Total time: 31 min
Yield: 4
Cuisine: Global
Ingredients: 6 pitted black olives, sliced; 59 milliliters brine from olives; 3 Tbsps capers; 907 grams mahi-mahi or similar fish; 1 Tbsp chopped flat-leaf parsley; 2 garlic cloves, sliced thinly; 6 pitted green olives, sliced; 1 medium green pepper, sliced thinly; 3 Tbsps extra-virgin olive oil; 1 teaspoons freshly ground pepper; 1 small red onion, sliced thinly; 1 medium red pepper, sliced thinly; 1 teaspoons salt; 3 Tbsps sherry vinegar; 118 milliliters tomato juice

Grilled Mahi-Mahi with Escabeche Sauce is a gluten free, dairy free, and primal main course. One serving contains 366 calories, 47g of protein, and 16g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 31 minutes. If you have pepper, onion, sherry vinegar, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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

Equipment you will use

Bowl

Season fish on both sides with salt and pepper. Coat a grill tray with cooking spray, and place on grill rack.

Ingredients you will need

Salt And Pepper

Cooking Spray

Fish

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Grill

Heat, covered with grill lid, over hot coals (400-50

Equipment you will use

Grill

for 10 minutes.

Place fish on tray, and grill over medium-high heat 8 minutes on each side.

Ingredients you will need

Fish

Equipment you will use

Grill

Serve fish hot, topped with cold or room-temperature sauce.

Ingredients you will need

Sauce

Fish

Equipment

Bowl

Grill

Ingredients

Servings:

pitted black olives, sliced 59milliliters

brine from olives 3Tbsps

capers 907grams

mahi-mahi or similar fish 1Tbsp

chopped flat-leaf parsley 2

garlic cloves, sliced thinly 6

pitted green olives, sliced 1medium

green pepper, sliced thinly 3Tbsps

extra-virgin olive oil 1teaspoons

freshly ground pepper 1small

red onion, sliced thinly 1medium

red pepper, sliced thinly 1teaspoons

salt 3Tbsps

sherry vinegar 118milliliters

tomato juice

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.