Puerto Rican FoodMahi-Mahi Fillet with Warm Sweet Pepper Escabeche and Mashed Sweet Potato with Crispy Onion
An original Puerto Rican recipe featuring seared mahi-mahi fillets finished in the oven, topped with a warm escabeche of sweet peppers, onion, and vinegar, served over smooth mashed sweet potato with garlic and butter. Finished with crispy onion and cilantro, it is a homey yet elegant dish full of island flavor.
Ingredients
- 4 filetes, 680 g 680 g mahi-mahi fillets (skinless, of approx. 170 g/6 oz each uno)
- 700 g sweet potato (pelada and cut diced)
- 1 grande, 220 g 220 g yellow onion (mitad en plumas finas for the escabeche and mitad in strips finas for frying)
- 6, 90 g 90 g sweet ají peppers (without semillas and in strips)
- 5 dientes, 20 g 20 g garlic (3 cloves for the batata and 2 for the pescado and escabeche)
- 15 g fresh cilantro (chopped)
- 80 ml apple cider vinegar (for the escabeche)
- 60 ml olive oil (divided entre the pescado, escabeche and onion)
- 30 g butter (for the majado)
- 120 ml milk (for suavizar the majado)
- 120 ml chicken or vegetable broth (for cocer and ajustar the majado)
- 2 g dried oregano (divided)
- 1 g ground cumin (for the pescado)
- 2 g sweet paprika (for the pescado)
- 20 g all-purpose flour (for enharinar lightly the onion)
- 8 g salt (or to taste, divided)
- 2 g black pepper (divided)
- 4 g brown sugar (for balancear the escabeche)
- 1, 30 ml de jugo 30 ml lime (juice fresh)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F.
- 2
Place the sweet potato in a medium pot with enough water to cover and 1/2 teaspoon salt. Cook over medium-high heat for 15 to 18 minutes, until very tender.
- 3
While the sweet potato cooks, season the mahi-mahi fillets with 1 tablespoon olive oil, cumin, sweet paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 grated garlic clove. Add the lime juice and let rest for 10 minutes.
- 4
Toss the onion strips meant for frying with the all-purpose flour and a pinch of salt. Heat 2 tablespoons olive oil in a small skillet over medium heat. Fry the onion for 5 to 7 minutes, stirring often, until golden and crisp. Remove and drain on paper towels.
- 5
In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced onion and cook for 3 minutes. Stir in the sweet ají peppers and 1 chopped garlic clove; cook 2 minutes more.
- 6
Add the apple cider vinegar, brown sugar, remaining 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook the escabeche over low heat for 4 to 5 minutes, until the onion softens but still keeps some texture. Keep warm.
- 7
Drain the sweet potato and return it to the pot. Add the butter, milk, broth, 3 mashed or grated garlic cloves, 1/4 teaspoon salt, and a little black pepper. Mash until smooth but still rustic. Add a little more hot broth if needed. Keep warm.
- 8
Heat an oven-safe skillet with the remaining 1 tablespoon olive oil over medium-high heat. Sear the mahi-mahi fillets for 2 minutes per side.
- 9
Transfer the skillet to the oven and bake the fish for 4 to 6 minutes at 220 °C / 425 °F, until cooked through and easily flaked with a fork.
- 10
To serve, place a portion of mashed sweet potato on each plate. Set a mahi-mahi fillet on top, spoon over the warm sweet pepper escabeche, and finish with crispy onion and chopped fresh cilantro.
Chef tips
If you can find fresh Puerto Rican ají dulce peppers, use them for the most authentic flavor. The escabeche should be bright with gentle acidity, not harsh. Pat the fish dry before searing for better color.
Substitutions
You can substitute mahi-mahi with red snapper, grouper, or fresh cod. Sweet potato can be replaced with taro root or malanga for an earthier mash. If you prefer not to fry the onion, bake it at 200 °C / 400 °F with a little oil until golden.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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