The secret weapon of this mahi-mahi dish is the escabeche. In many Latin American and Mexican kitchens, escabeche refers to marinating fish or another protein in an acidic mixture.
6oz Mahi-Mahi Filets
Fresh Cracked Black Pepper
Canola Oil Spray
White Wine Vinegar
Extra Virgin Olive Oil
Red Onion sliced
Large Carrot julienned
Red Bell Pepper julienned
Chopped Fresh Oregano
Bunch Green Onions
Place the vegetables in a large mixing bowl.
Add the white wine vinegar, oregano, and olive oil. Season to taste with salt and pepper. Mix well.
Let marinate for at least two hours at room temperature.
Pre-heat the grill to medium-high heat, about 600 degrees at the GrillGrate surface.
Spray the top side of the mahi-mahi filets and cover with mixture of salt, pepper, smoked paprika, and cumin. Flip over and repeat on other side.
Once the grill is properly heated, lay the filets on the grill and close the lid.
Wait three to four minutes and lift each filet with the GrateTool and turn 90 degrees and place back on the grill for another two minutes.
Flip each filet over
Place the green onions on the grill and shut the grill lid.
After three to four minutes, remove fish from grill. Continue grilling the green onions until you see some charring. Remove onions from grill.