Grilled Mahi-Mahi with Escabeche Sauce
Light and tasty. A quick and easy way to prepare a delicious fish dish.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
sweet red bell peppers
sliced thinly |
|
| 1 | medium |
green bell peppers
sliced thinly |
|
| 1 | small |
red onion
sliced thinly |
|
| 2 | cloves |
garlic
sliced thinly |
|
| 6 | each |
black olives
pitted, sliced |
*
|
| 6 | each |
green olives
pitted, sliced |
*
|
| 3 | tablespoons | capers |
|
| ¼ | cup |
olives
brine |
*
|
| 1 | tablespoon |
parsley leaves
chopped flat-leaf |
|
| ½ | cup | tomato juice |
|
| 3 | tablespoons | sherry vinegar | |
| 3 | tablespoons | olive oil, extra-virgin |
|
| 4 | slices |
mahi mahi fillets
or similar fish |
* |
| ½ | teaspoon | salt |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free
Directions
Stir together first 12 ingredients in a bowl, and refrigerate until needed.
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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