¾ cup olive oil1 tbspmixed dried herbs such as fennel, thyme, dill and crumbled dry bay leaf4120gm pieces of mahi mahi or other firm white-fleshed fish filletsBaby vegetable escabeche8baby artichokes2lemons8baby golden beetroot or beetroot, trimmed4cloves of garlic, lightly bruised1fresh green jalapeño chilli, seeded and cut into thin strips2fresh bay leaves3sprigs of dried oregano3sprigs of thyme¼ tsp black peppercorns¼ tspcoriander seeds8bulbs of baby fennel, trimmed180 gmpearl onions12baby carrots (about 1 bunch), trimmed and peeled½ cup red or white wine vinegar250 mldry white wine
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.
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.
Cook beetroot in a saucepan of simmering water for 10 minutes or until tender, drain, cool slightly, then peel.
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.
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.
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.