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Grilled Mahi-Mahi with Escabeche Sauce

 
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Light and tasty. A quick and easy way to prepare a delicious fish dish.

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 14065% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 487mg 20%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 4g
Vitamin A 25% Vitamin C 124%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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