Mahimahi Escabeche

Name: Mahimahi Escabeche
Ingredients: 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

10 ingredients

4 steps

Ingredients

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

Directions

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.
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.
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.
4

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