Grilled Mahi-Mahi with Escabeche Sauce

Grilled Mahi-Mahi with Escabeche Sauce
Photo by Kate Sears

Ingredients

  • 6 pitted green olives, sliced
  • 3 tablespoons capers
  • ½ teaspoon salt
  • 3 tablespoons sherry vinegar
  • 1 tablespoon chopped flat-leaf parsley
  • ¼ cup brine from olives
  • 3 tablespoons extra-virgin olive oil
  • + 8 more ingredients
    • 1 medium red pepper, sliced thinly
    • ½ teaspoon freshly ground pepper
    • 1 medium green pepper, sliced thinly
    • 4 (8-ounce) pieces mahi-mahi or similar fish
    • 6 pitted black olives, sliced
    • 2 garlic cloves, sliced thinly
    • ½ cup tomato juice
    • 1 small red onion, sliced thinly

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 (400°-500°) for 10 minutes. Place fish on tray, and grill o...

View full recipe at My Recipes

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