AT A GLANCE
|01||Combine ¼ cup olive oil and dried herbs in a flat glass or ceramic dish, add mahi mahi and turn to coat, then cover and refrigerate for 20 minutes.|
|02||For baby vegetable escabeche, snap off tough outer leaves from artichokes and trim one-third from tops. Peel and trim stems, then place in a bowl of water with juice of 1 lemon.|
|03||Cook beetroot in a saucepan of simmering water for 10 minutes or until tender, drain, cool slightly, then peel.|
|04||Place artichokes in a saucepan with enough water to cover, then bring to the boil and cook for 5 minutes or until tender when pierced with a knife.|
|05||Heat ¼ cup olive oil in a frying pan, add garlic and cook over medium heat until fragrant. Add chilli, herbs, spices and 2 tsp salt, or to taste and stir for 1 minute or until fragrant. Add fennel, onions and carrots and cook for 3 minutes, then add cooked artichokes and beetroot, remaining olive oil, vinegar and wine and simmer for 5 minutes or until vegetables are tender.|
|06||Season fish to taste with sea salt and freshly ground black pepper, then char-grill or barbecue for 4-5 minutes on each side or until just tender. Serve fish immediately with escabeche vegetables and broth.|
THE EXPLOSION OF SLIGHTLY SOUR TASTES IN THIS DISH CALL FOR AN EQUALLY EXPLOSIVE YOUNG WINE SUCH AS A MARLBOROUGH SAUVIGNON BLANC.