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 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| 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 |
|
Ingredients
| 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 |
*
|
| 45 | ml |
capers
|
|
| 59 | ml |
olives
brine |
*
|
| 15 | ml |
parsley leaves
chopped flat-leaf |
|
| 118 | ml |
tomato juice
|
|
| 45 | ml |
sherry vinegar
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 4 | slices |
mahi mahi fillets
or similar fish |
* |
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
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.
