How to make Grilled Mahi-Mahi Escovitch | CHEF WINSTON

mahi-mahi

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is a more affordable option while still providing a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for grilling.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Jalapeño offers a milder heat and is often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a budget-friendly substitute that works well in marinades.

Season the mahi-mahi with olive oil and jerk seasoning on both sides.

Preheat a grill pan over medium heat and place the seasoned mahi-mahi on it.

Zest a lime over the mahi-mahi for added flavor.

Transfer the mahi-mahi to a preheated oven set at 350°F to continue cooking.

Prepare the escovitch marinade by combining grapefruit juice, orange juice, vinegar, and lime juice in a bowl.

Julienne carrots, onions, and bell peppers, and add them to the marinade mixture.

Crush 2-3 allspice berries and add them to the marinade for extra flavor.

Smash garlic and add it to the marinade mixture.

Add salt and black pepper to the marinade to taste.

Wrap fresh thyme in twine and add it to the marinade.

Prick two scotch bonnet peppers and add them to the marinade for heat.

Bring the marinade mixture to a boil, then turn off the heat once the vegetables are tender.

Check the mahi-mahi for doneness; it should feel firm and can be checked with a thermometer for 145°F.

Pour the escovitch marinade over the cooked mahi-mahi in a container.

Let the fish marinate for about 4 hours or overnight for best flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens