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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

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.

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Flank steak tacos with corn, avocado and coriander

Fast summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast seafood recipes

recipes

Flathead with crushed peas

Fast summer dinners

recipes

Pumpkin pilaf with ricotta and pepitas

Six fast noodle recipes

recipes

Lamb with orzo and olives

Prawns with black beans, chorizo and chipotle

recipes

conversion tool