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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mahimahi Escabeche

Source: dLife

A chilled fish casserole topped with onions and spices.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	68.3

Total Carbs	1.4 g

Dietary Fiber	0.2 g

Sugars	0.6 g

Total Fat	2.4 g

Saturated Fat	0.4 g

Unsaturated Fat	0.3 g

Potassium	401.0 mg

Protein	9.6 g

Sodium	162.0 mg

Dietary Exchanges 2.4 Fat, 0.2 Vegetables, 0.0 Other Carbs, 1.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb mahi mahi fillets 1.5
1 1/2 tbsp olive oil 1.0
1 each red onion 1.0
1 cup cider vinegar 0.5
0 1/2 oz whole allspice 1.0
1 tsp black peppercorns 1.0
1 each bay leaves 1.0
1 each medium garlic cloves 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp sugar

Directions

Wash and dry mahimahi. Pour 1/2 tablespoon oil in a large skillet. Heat over medium-high heat. Lay fish in oil and cook 4 to 5 minutes per side, flipping one time; fish should be golden on both sides, but still moist looking in the middle. Move to a shallow dish.
Using the same skillet, heat the rest of the oil over medium-high heat. Cook onions until golden, about 8 minutes. Pour onion overtop of fish.
In same skillet, mix together vinegar, allspice, peppercorns, bay leaf, garlic, salt, sugar, and 1 1/4 cups water; let boil. Take off of heat and spoon overtop of fish. Let rest until cooled; wrap in plastic wrap and refrigerate at least 8 hours or up to 1 day.
When ready to serve, remove from refrigerator and bring to room temperature. Serve using a slotted spoon.