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Grilled Mahi-Mahi With Escabeche

By Chef Michael

July 19, 2018

Prep Time

20 mins

Grill Time

10 mins

Total Time

30 mins

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.

Ingredients

Servings

1

6oz Mahi-Mahi Filets

Kosher Salt

Fresh Cracked Black Pepper

Smoked Paprika

 Cumin

Canola Oil Spray

0.2

cups

White Wine Vinegar

0.1

cups

Extra Virgin Olive Oil

0.2

Red Onion sliced

0.2

Large Carrot julienned

0.2

Jalapeño julienned

0.2

Red Bell Pepper julienned

0.2

tbsp

Chopped Fresh Oregano

0.2

Bunch Green Onions

Directions

Step 1

Place the vegetables in a large mixing bowl.

Step 2

Add the white wine vinegar, oregano, and olive oil. Season to taste with salt and pepper. Mix well.

Step 3

Let marinate for at least two hours at room temperature.

Step 4

Pre-heat the grill to medium-high heat, about 600 degrees at the GrillGrate surface.

Step 5

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.

Step 6

Once the grill is properly heated, lay the filets on the grill and close the lid.

Step 7

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.

Step 8

Flip each filet over

Step 9

Place the green onions on the grill and shut the grill lid.

Step 10

After three to four minutes, remove fish from grill. Continue grilling the green onions until you see some charring. Remove onions from grill.

Step 11

Plate with the escabeche and garnish with green onions.

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