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Grilled mahi mahi with baby vegetable escabeche


You'll need

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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Cook beetroot in a saucepan of simmering water for 10 minutes or until tender, drain, cool slightly, then peel.
  • 04
  • 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.
  • 05
  • 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.
  • 06
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

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

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