Mahimahi Escabeche

Name: Mahimahi Escabeche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon black peppercorns; 237 milliliters cider vinegar; 1 dried bay leaf; 1 clove garlic, peeled and slightly crushed with the side of a large knife; 454 grams mahimahi or opah, cut into 4 or 5 equal pieces; 2 Tbsps olive oil; 227 grams red onion (about , peeled, halved, and slivered lengthwise; 1 teaspoons salt; 1 teaspoons sugar; 1 Tbsp whole allspice

Mahimahi Escabeche is From preparation to the plate, this recipe takes roughly 45 minutes. If you have olive oil, cider vinegar, garlic, and a few other ingredients on hand, you can make it.

Instructions

Rinse mahimahi and pat dry.

Ingredients you will need

Mahi Mahi

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.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a shallow 2- to 3-quart glass or ceramic dish.

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.

Ingredients you will need

Onion

Fish

Cooking Oil

Equipment you will use

Frying Pan

In pan, combine vinegar, allspice, peppercorns, bay leaf, garlic, salt, sugar, and 1 1/4 cups water; bring to a boil over high heat.

Ingredients you will need

Peppercorns

Allspice

Bay Leaves

Vinegar

Garlic

Sugar

Water

Salt

Equipment you will use

Frying Pan

Remove from heat and pour over fish and onion.

Ingredients you will need

Onion

Fish

Let stand until cooled to room temperature, about 15 minutes, then cover and chill at least 8 hours or up to 1 day.

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

Ingredients you will need

Onion

Fish

Equipment

Frying Pan

Ingredients

Servings:

1teaspoon

black peppercorns 237milliliters

cider vinegar 1

dried bay leaf 1clove

garlic, peeled and slightly crushed with the side of a large knife 454grams

mahimahi or opah, cut into 4 or 5 equal pieces 2Tbsps

olive oil 227grams

red onion (about , peeled, halved, and slivered lengthwise 1teaspoons

salt 1teaspoons

sugar 1Tbsp

whole allspice

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 Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.