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Grilled Mahi Mahi with Escabeche Sauce
Chef Fabiola's signature escabeche sauce is a flavor bomb of acidic punch with red onions, yellow and red peppers, garlic, and oregano, all cooked with vinegar and olive oil. It gives the simply grilled Mahi Mahi a magically zesty flavor that is perfectly complemented by the creaminess of the potato mash. Absolutely delicious!
Nutritional facts
Protein
36g
Carbs
29g
Calories
530
Fat
32g
Ingredients
Purple Potato, Canola and Olive Oil Blend, Bay Leaf, Yellow Bell Pepper, Butter, Extra Virgin Olive Oil, Oregano, Red Onion, Canned Roasted Red Peppers, Red Wine Vinegar, Asparagus, Black Pepper, Cilantro, Garlic, Onion, Kosher Salt, Mahi Mahi, White Vinegar, Black Pepper, Lime, Lemon Juice, Crushed Red Pepper, Canola Oil, Canned Piquillo Peppers, Italian Parsley
Reviews
4.5
Based on 200 reviews
Veryyyyy large potion, and omg the taste. I sure thought it looked bland so I gave it away and had to watch someone rave about how good it was, I tasted it and regretted that I didn’t keep it. It was a perfect restaurant quality meal
J Christopher Randall · 08/11/24
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About Fabiola Rivera
Fabiola Rivera attended the Jose Santana International School of Hospitality & Culinary Arts in Puerto Rico. Fabiola has worked as a private chef in Dorado Beach, a Ritz Carlton Reserve for more than three years and started her own baby food and kids meal company called Farm to Baby. Fabiola’s mission and vision is to serve excellent quality food providing all the nutrients and great taste in each plate.
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