Total Time
1hr 40mins
Prep 1 hr 15 mins
Cook 25 mins

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 Nutrition

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!