MY DELICIOUS MAHI-MAHI and SHRIMP ESCABECHE with YELLOW RICE

​You can never go wrong with seafood, especially fish. Since I was born and raised in an island, I learned early on in my life to eat all kinds of seafood coming fresh from the ocean. Shrimps are really tasty but fish is delicious, nutritious and super healthy.
 
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $18.50 or $4.63 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 4
 
Ingredients for the Fish-Shrimp Escabeche ($15.45)
3 filets cut in 3 parts = 12 pieces ($6.00)
12 large shrimp ($4.50)
1 ½ tbsp. Adobo (.15)
1 tsp. olive oil to season the seafood (.30)
¼ cup olive oil for the Escabeche sauce ($1.25)
1 onion sliced (.40)
7 garlic cloves, minced (.30)
1 tbsp. red wine vinegar (.15)
½ tsp. Cumin (.15)
1 tbsp. Pepper corns (.15)
3 Bay leaves (.15)
1 small jar of drained roasted red peppers ($1.55)
2 tbsp. Goya olives (.40)
 
Ingredients for the Yellow Rice ($3.05)
2 cups or parboiled rice ($2.00)
4 cups of water (0)
1 tbsp. of Adobo (.25)
1 tbsp. olive oil (.30)
2 Sazón envelopes (.50)
 
Directions
Season the fish and shrimp with 1 tbsp. Adobo, and 1 tsp. olive oil.
Slice the onion and garlic, set aside.
To cook the yellow rice, boil 4 cups of water, 1 tbsp. of Adobo, 1 tbsp. olive oil and
2 Sazón envelopes. When the water is boiling, add the 2 cups or parboiled rice. Bring to another boil, reduce the heat to low and cover. Cook for 20 minutes.
While the rice cooks, prepare the adobo sauce by adding to a pan in medium heat ¼ cup olive oil. When hot, add the sliced onion and garlic and cook until translucent.
Then add Vinegar, Cumin, Pepper corns, Bay leaves, roasted red peppers and Goya olives. Bring the heat to low and cook for about 10 minutes.
Sauté the fish until golden and shrimp until pink. Then add to the Escabeche sauce and let it rest there for about 30 minutes to absorb the flavors.
Serve and enjoy.