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.