Mahimahi Escabeche

1 pound mahimahi or opah, cut into 4 or 5 equal pieces

1 1/2 tablespoons olive oil

1 red onion (about 8 oz.), peeled, halved, and slivered lengthwise

1 cup cider vinegar

1 tablespoon whole allspice

1 teaspoon black peppercorns

1 dried bay leaf

1 clove garlic, peeled and slightly crushed with the side of a large knife

1/2 teaspoon salt

1/2 teaspoon sugar

Step 1

Rinse mahimahi and pat dry. Heat 1/2 tablespoon oil in a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, add fish and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut to test), 8 to 10 minutes total. Transfer to a shallow 2- to 3-quart glass or ceramic dish.

Step 2

In the same pan, heat remaining tablespoon oil over medium-high heat; add onion and stir until limp and browned, about 8 minutes. Spoon onion over fish.

Step 3

In pan, combine vinegar, allspice, peppercorns, bay leaf, garlic, salt, sugar, and 1 1/4 cups water; bring to a boil over high heat. Remove from heat and pour over fish and onion. Let stand until cooled to room temperature, about 15 minutes, then cover and chill at least 8 hours or up to 1 day.

Step 4

Let come to room temperature. To serve, lift fish from liquid and arrange on a platter. Arrange onion slices on fish. Discard liquid.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 67Calories from Fat 33

% Daily Value *
Total Fat 2.4g4%

Saturated Fat 0.4g2%
Cholesterol 33mg11%
Sodium 72mg3%
Total Carbohydrate 2.4g1%

Dietary Fiber 0.3g2%
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mahimahi Escabeche