Mahi Mahi: Tis the Season

What to do with the finest fish as our culinary thoughts turn to spring.


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Grilled Mahi-Mahi with Escabeche Sauce

I’ve actually made a dish like this for years, and it’s freaking delicious no matter what type of fish I’ve used, whether it’s Mahi, Tuna, Swordfish or even Mackerel. I’ve served this hot off the grill, but it’s even better after a few hours—that time allows the sauce to soak into the fish and really permeate each bite with flavor.

With a high acid marinade, this type of recipe demands a high acid wine, yet one that is deeply flavored and able to handle the rich layering of flavors the sauce contributes to the dish. While there are several suitable options available for use here, I fall back on two, Fiano di Avellino from Italy and Grüner Veltliner from Austria. Both tend to be bright, juicy wines with moderate amounts of fruit, but tons of savoriness that stands up to the olives, onions, capers and peppers in this dish. Try Terradora’s Fiano or Brundlmayer’s Grüner Veltliner Kamptal Terrassen for a spectacular pairing. 


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  • I am from the Big Island a fisherman and a wine lover. As you know Mahi mahi is the Hawaiian name for Dolphin fish and is a staple over here. However a better fish ; arguably the best in the world is Ono...Wahoo from those outside Hawaii. It is a lot better fish all around and with the Cilantro Chutney...fantastic. Add in the Monkey Bay Sav. Blanc and you have a meal and a half.

    May 25, 2013 at 11:13 PM

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