Grilled Swordfish Escabeche |
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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 2 |
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Though not a true escabeche (cooked first, then marinated and served cold ...), nevertheless this is a delicious variation on a Mark Miller recipe: Swordfish is marinated in lime juice, salt and water, then grilled and topped with a sweetly spicy blend of red wine vinegar, oregano, allspice, cumin, coriander, cloves, cinnamon, garlic and sugar. Mmmmm! Prep time includes marinating swordfish steaks. Ingredients:
2 swordfish steaks, 3/4 to 1-inch thick,with skins removed |
1/4 cup lime juice |
1 1/2 cups water |
1 teaspoon salt |
1 teaspoon dried oregano |
2 bay leaves |
1/4 teaspoon allspice |
1/2 teaspoon black pepper |
1/2 teaspoon cumin |
1/4 teaspoon coriander |
1/4 teaspoon ground cloves |
1/4 teaspoon ground cinnamon |
1 clove garlic, minced |
1/2 teaspoon sugar |
1/2 cup red wine vinegar |
3/4 cup water |
Directions:
1. Combine marinade ingredients in a large plastic zipper bag; add swordfish steaks and refrigerate at least one hour.
2. Prepare sauce: combine all sauce ingredients together in a saute pan and simmer together 15 minutes, or until sauce is slightly thickened (it should remain a little thin, just not watery).
3. REMEMBER TO REMOVE THE BAY LEAF BEFORE SERVING.
4. Meanwhile, prepare your grill.
5. Remove swordfish steaks from marinade (discarding marinade) and grill about 5 minutes on both sides.
6. To serve, top with sauce.
7. This is good with rice and a fruity spinach salad!
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