Pickled Mahi-Mahi

July 05, 2016


1. Thinly slice fish into 2-inch pieces. (This process works best if you have a fillet knife—if not, use a very sharp knife.) In a medium glass bowl, combine vinegar and sugar and stir until dissolved. Add fish, onion, ginger, peppercorns, bay leaf, lemons, lemon or lime juice, and salt to the vinegar mixture; stir to combine. Be sure the fish is fully covered—if not, add a bit more vinegar and stir again. Cover and refrigerate 8 hours.

2. Before serving, add a squeeze of lemon or lime juice, parsley, and salt to taste. Serve with crunchy crostini.

Recipe courtesy of www.mydeliciousblog.com


  • 1 pound fresh mahi-mahi fillets
  • 1 cup white vinegar
  • ½ cup granulated sugar
  • ½ sweet onion, thinly sliced
  • 1-inch slice fresh ginger, peeled and chopped
  • 6 whole peppercorns, optional
  • 1 bay leaf
  • A few thin lemon slices
  • 1 tablespoon lemon or lime juice
  • Dash kosher salt
  • Fresh parsley, minced, for serving
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