FAST FOOD
Grilled mahi mahi with baby vegetable escabeche

Grilled mahi mahi with baby vegetable escabeche

Serves 4



¾ cup   olive oil
1 tbsp   mixed dried herbs such as fennel, thyme, dill and crumbled dry bay leaf
4   120gm pieces of mahi mahi or other firm white-fleshed fish fillets
Baby vegetable escabeche
8   baby artichokes
2   lemons
8   baby golden beetroot or beetroot, trimmed
4   cloves of garlic, lightly bruised
1   fresh green jalapeño chilli, seeded and cut into thin strips
2   fresh bay leaves
3   sprigs of dried oregano
3   sprigs of thyme
¼ tsp   black peppercorns
¼ tsp   coriander seeds
8   bulbs of baby fennel, trimmed
180 gm   pearl onions
12   baby carrots (about 1 bunch), trimmed and peeled
½ cup   red or white wine vinegar
250 ml   dry white wine


1 Combine ¼ cup olive oil and dried herbs in a flat glass or ceramic dish, add mahi mahi and turn to coat, then cover and refrigerate for 20 minutes.
2 For baby vegetable escabeche, snap off tough outer leaves from artichokes and trim one-third from tops. Peel and trim stems, then place in a bowl of water with juice of 1 lemon.
3 Cook beetroot in a saucepan of simmering water for 10 minutes or until tender, drain, cool slightly, then peel.
4 Place artichokes in a saucepan with enough water to cover, then bring to the boil and cook for 5 minutes or until tender when pierced with a knife.
5 Heat ¼ cup olive oil in a frying pan, add garlic and cook over medium heat until fragrant. Add chilli, herbs, spices and 2 tsp salt, or to taste and stir for 1 minute or until fragrant. Add fennel, onions and carrots and cook for 3 minutes, then add cooked artichokes and beetroot, remaining olive oil, vinegar and wine and simmer for 5 minutes or until vegetables are tender.
6 Season fish to taste with sea salt and freshly ground black pepper, then char-grill or barbecue for 4-5 minutes on each side or until just tender. Serve fish immediately with escabeche vegetables and broth.


Drink Suggestion The explosion of slightly sour tastes in this dish call for an equally explosive young wine such as a Marlborough sauvignon blanc.

RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris


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