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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup water |
1 cup dry white wine |
1/2 cup white wine vinegar |
1 tablespoon finely chopped seeded jalapeño pepper |
1 teaspoon dried oregano |
1 teaspoon paprika |
1/2 teaspoon salt |
1/8 teaspoon dried thyme |
5 garlic cloves, thinly sliced |
5 black peppercorns |
1 whole clove |
1 1/4 pounds skinned swordfish fillets, cut crosswise into thin slices |
1 tablespoon extra-virgin olive oil |
1 medium orange, thinly sliced |
1 medium lemon, thinly sliced |
3 cups torn iceberg lettuce |
chopped fresh fennel fronds (optional) |
Directions:
1. Combine the first 11 ingredients in a large saucepan, and bring to a boil. Add swordfish; reduce heat, and simmer for 5 minutes. Spoon mixture into a shallow dish, and cool. Stir in olive oil; cover and chill at least 24 hours. Remove swordfish from marinade with a slotted spoon, discarding marinade.
2. Arrange orange and lemon slices on a lettuce-lined platter. Top with swordfish, and garnish with fennel fronds, if desired.
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