Pesce in Agrodolce Con Limoncello E Peperoncino

Cristina Roncoli Stevens, Chief Tester, Yvelise Liqueur Laboratory

Sweet and Sour Mahi Mahi with Limoncello-Pepper Sauce

Directions

For the Marinade:

1 tablespoon Yvelise Limoncello
1/2 cup olive oil
2 cloves garlic
4 bay leaves
1 small jalapeno pepper chopped up and seeded
Zest of 1 lemon
1 teaspoon black pepper
2 pieces mahi-mahi or another firm white fish (1 lb total)
Optional: a handful of shrimp

For the Sauce:

1/4 cup Yvelise Limoncello
2 tablespoons olive oil
1 teaspoon anchovy paste or 2 flat anchovy fillets
1 clove garlic, pressed
1 red or orange bell pepper
4-6 small sweet peppers or banana peppers (the more color, the better), chpped
1-2 jalapeno peppers
half an onion, quartered and sliced
A handful of black olives (with pit)
3 tablespoons capers
A pinch of oregano
2 tablespoons red or white wine vinegar
1 small box of cherry tomatoes cut in half
Salt (taste first! The anchovy paste is already very salty)
Cilantro to garnish
White wine (dry), as needed
Hot pepper powder, as needed

Combine the marinade ingredients and pour into a plastic bag. Add the fish and refrigerate for a few hours or up to overnight.

Optional: add a handful of shrimp

For the sauce, heat the olive oil in a skillet over medium-high heat. Add the anchovy paste or fillets and stir to combine and dissolve. Add the garlic, peppers, and the onion and cook for 8-10 minutes to soften. Add the olives, capers, oregano and stir. Splash with vinegar and limoncello and stir again. Add the tomatoes and simmer to thicken, 10 minutes more. Add salt, to taste. Keep moist (but not soupy) by adding white wine as needed

Heat another skillet over medium-high heat. Remove the fish from the plastic bag, shaking off the excess marinade. Cook the fish for 4-5 minutes on each side, until golden and crispy.

Serve over rice, pasta and/or crusty bread.

Pesce in Agrodolce Con Limoncello E Peperoncino

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