Grilled Mahi-Mahi With Escabeche
July 19, 2018
Share
PrintPrep Time
20 mins
Grill Time
10 mins
Total Time
30 mins
Categories
Ingredients
Servings
1
6oz Mahi-Mahi Filets
Kosher Salt
Fresh Cracked Black Pepper
Smoked Paprika
Cumin
Canola Oil Spray
0.2
cups
White Wine Vinegar
0.1
cups
Extra Virgin Olive Oil
0.2
Red Onion sliced
0.2
Large Carrot julienned
0.2
Jalapeño julienned
0.2
Red Bell Pepper julienned
0.2
tbsp
Chopped Fresh Oregano
0.2
Bunch Green Onions
Directions
Step 1
Place the vegetables in a large mixing bowl.
Step 2
Add the white wine vinegar, oregano, and olive oil. Season to taste with salt and pepper. Mix well.
Step 3
Let marinate for at least two hours at room temperature.
Step 4
Pre-heat the grill to medium-high heat, about 600 degrees at the GrillGrate surface.
Step 5
Spray the top side of the mahi-mahi filets and cover with mixture of salt, pepper, smoked paprika, and cumin. Flip over and repeat on other side.
Step 6
Once the grill is properly heated, lay the filets on the grill and close the lid.
Step 7
Wait three to four minutes and lift each filet with the GrateTool and turn 90 degrees and place back on the grill for another two minutes.
Step 8
Flip each filet over
Step 9
Place the green onions on the grill and shut the grill lid.
Step 10
After three to four minutes, remove fish from grill. Continue grilling the green onions until you see some charring. Remove onions from grill.
Step 11