Grilled Mahi-Mahi with Escabeche Sauce

Adolfo Garcia, RioMar. Adolfo's love of fresh seafood and his Panamanian ancestry are reflected in both the menu at RioMar and this recipe. Escabeche is a traditional Spanish way of preserving game meat with an acidic marinade, which was adapted for the more-available fish all across Latin America. This dish turns the marinade into a sauce, eliminating the need for hours in the fridge.

Prep Time: 15 minutes
Cook Time: 16 minutes
Yield: Makes 4 servings

Ingredients

• 1  medium red pepper, sliced thinly
• 1  medium green pepper, sliced thinly
• 1  small red onion, sliced thinly
• 2  garlic cloves, sliced thinly
• 6  pitted black olives, sliced
• 6  pitted green olives, sliced
• 3  tablespoons  capers
• 1/4  cup  brine from olives
• 1  tablespoon  chopped flat-leaf parsley
• 1/2  cup  tomato juice
• 3  tablespoons  sherry vinegar
• 3  tablespoons  extra-virgin olive oil
• 4  (8-ounce) pieces mahi-mahi or similar fish
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground pepper

Preparation

1. Stir together first 12 ingredients in a bowl, and refrigerate until needed.

2. 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.