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Mahimahi Escabeche
Source: dLife

A chilled fish casserole topped with onions and spices.

Prep Time: 8 hours
Cook Time: 20 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Vegetables , 1 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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1 lb  mahi mahi fillets
1 1/2 tbsp  olive oil
1 each  red onion
1 cup  cider vinegar
0 1/2 oz  whole allspice
1 tsp  black peppercorns
1 each  bay leaves
1 each  medium garlic cloves
0 1/2 tsp  salt
0 1/2 tsp  sugar
  1. 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.
  2. 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.
  3. 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.
  4. When ready to serve, remove from refrigerator and bring to room temperature. Serve using a slotted spoon.

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