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Mahi Mahi Escabeche
This traditional Mediterranean preparation is very much at home in the Caribbean. Spanish for pickled, escabeche is also sometimes called escovitch (or caveached in Jamaica). Originally conceived as a cooking technique as well as a preserving method, this dish can be chilled and served the following day. In this version, the tangerine adds a light citrus note that enhances the sweet and sour tones of the capers and raisins.

Serves 4
  • 1 pound fingerling potatoes
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 6-ounce Dolphin steaks, 1 ½-inches thick
  • 1 large orange, zested, and segmented
  • 2 tablespoons all-purpose flour
  • 4 cloves garlic, thinly sliced
  • 1 cup celery, peeled and thinly sliced
  • 1/3 cup capers
  • 1/3 cup raisins
  • 1/3 cup small, green Spanish olives
  • 2 tablespoons white wine vinegar
  • ¼ cup fresh mint, chiffonade
  • 1/3 cup pine nuts, toasted
Preheat the oven to 350 degrees. Cut any large fingerling potatoes in half. Arrange the potatoes on a cooking sheet, season with salt and pepper and drizzle with 1 tablespoon of olive oil. Place in oven and bake for 15 minutes until golden brown.

Season the mahi-mahi with salt, pepper, orange zest and dust with flour. In a large skillet over moderate high heat, heat the olive oil. Add the mahi-mahi and cook until nicely browned about 2-3 minutes on each side. Remove the fish from the pan.

In the same pan, add the garlic and celery and cook about 2 minutes until golden. Add the capers, raisins and olives, stirring until lightly glazed. Return the mahi-mahi to the pan and add the vinegar, cover and cook for 1 minute. Finish with the orange segments.

Spoon the celery-olive mixture into the center of each plate along with any remaining pan juices. Arrange the fingerling potatoes on the plate and place the mahi-mahi on top of this vegetable mixture. Sprinkle with fresh mint and garnish with pine nuts before serving.
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