Recipe Oct. 10th: Mahi Mahi Escabeche & PAN SEARED TILAPIA W/ KA - ABC 33/40 - Birmingham News, Weather, Sports


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Mahi Mahi Escabeche



  • (Serves 4 to 6 as a first course)
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 pound skinless mahi mahi, cut into 4 or 6 pieces
  • 1 cup fresh corn kernels
  • 1 medium-sized red bell pepper, thinly sliced
  • 1/2 medium-sized red onion, thinly sliced
  • 1 cup fresh lemon balm, Italian parsley, cilantro, or mint leaves, coarsely chopped, plus additional herb leaves for garnish
  • 3/4 cup sherry wine vinegar
  • 3/4 cup water
  • 1 tablespoon brown, black, or yellow mustard seeds
  • 1 tablespoon peppercorn blend or grains of paradise, coarsely ground
  • Crusty bread



Cook the butter in a heavy saucepan over medium-low heat until the milk solids start to brown on the bottom of the pan and a nutty aroma develops, about 4 minutes. Remove the pan from the heat and let stand for 1 minute. Carefully spoon the foam off the top. Carefully spoon the clear butter into a heavy large skillet, leaving the browned bits behind.

Place the flour on a plate. Heat the butter in the skillet over medium-high heat. Dip the mahi mahi in the flour to coat on both sides. Transfer to the skillet and cook until brown on the first side, about 3 minutes. Turn the fish over, reduce the heat to medium-low, cover the pan and cook until the fish is almost firm to the touch and appears just opaque in the center when cut into with a small sharp knife, about 5 minutes longer. Transfer the fish to a small glass baking dish or bowl; pour any butter in the skillet over the fish. Add the corn, bell pepper, onion and chopped herbs to the dish.

Combine the sherry wine vinegar, water, mustard seeds and ground pepper in a small saucepan and bring to a boil. Pour the mixture over the fish and vegetables. Cover and let stand at room temperature for 1 hour. Divide the fish, vegetables and marinade between 4 or 6 shallow bowls. Garnish with additional fresh herbs. Serve with crusty bread.




Lemon-shallot vinaigrette

  • 1/4 cup fresh lemon juice
  • 2 tablespoons minced shallots
  • 1 teaspoon grated lemon zest
  • 1/2 cup olive oil
  • 1/4 teaspoon sugar
  • Coarse kosher salt and freshly ground black pepper


Fish and Kale

  • 1 1/2 pounds tilapia fillets
  • 2 tablespoons olive oil, plus more as needed
  • 1 lemon, cut in half
  • 1 medium-sized red onion, cut in half and then sliced into very thin strips
  • 2 bunches kale, stems removed, leaves cut into very thin strips (about 6 cups)
  • 2 teaspoons minced fresh oregano, or 3/4 teaspoon dried oregano, plus additional chopped fresh oregano for garnish (optional)
  • 1/4 cup crumbled soft fresh goat cheese



For the Vinaigrette

Combine the lemon juice, shallots and zest in a small bowl. Gradually whisk in the oil. Add the sugar and season to taste with salt and pepper.

For the Fish

Preheat the oven to 200ºF. If the tilapia fillets have two lobes, cut them apart. Sprinkle the fish with salt and pepper on both sides. Heat a large cast iron or non-stick skillet over medium-high heat and pour in enough oil to cover the bottom. Working in batches, add the fish to the skillet without crowding, and cook until just cooked through. (The fish will feel resilient to the touch and be opaque in the center when cut with a small knife.) This will require 2 to 3 minutes per side, depending on thickness. Transfer the cooked fish to a large, rimmed baking sheet and squeeze lemon juice on top. Cover loosely with foil and place in the oven to keep warm. Repeat with the remaining fish.

For the Kale

Add 2 tablespoons of oil to the same skillet, over medium heat. Add the onion and cook until tender, stirring occasionally, about 5 minutes. Add the kale and stir to coat with the oil. Add the oregano and sprinkle with salt and pepper. Cook until the kale has wilted and softened slightly, stirring constantly, about 3 minutes. Remove the skillet from the heat. Add the goat cheese and stir until incorporated. Whisk the vinaigrette to blend, then spoon 2 tablespoons over the kale and toss to blend. Season to taste with salt and pepper.

Divide the kale mixture among four warmed plates. Divide the fish among the plates, arranging atop the kale. Drizzle the fish with vinaigrette, sprinkle with additional fresh oregano and serve immediately.