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    You are in: Home / Recipes / Grilled Swordfish Escabeche Recipe
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    Grilled Swordfish Escabeche

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    1 hrs 15 mins

    25 mins

    EdsGirlAngie's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Swordfish and Marinade

    Sauce

    Directions:

    1. 1
      Combine marinade ingredients in a large plastic zipper bag; add swordfish steaks and refrigerate at least one hour.
    2. 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. 3
      REMEMBER TO REMOVE THE BAY LEAF BEFORE SERVING.
    4. 4
      Meanwhile, prepare your grill.
    5. 5
      Remove swordfish steaks from marinade (discarding marinade) and grill about 5 minutes on both sides.
    6. 6
      To serve, top with sauce.
    7. 7
      This is good with rice and a fruity spinach salad!

    Ratings & Reviews:

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    Nutritional Facts for Grilled Swordfish Escabeche

    Serving Size: 1 (501 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 185.8
     
    Calories from Fat 51
    27%
    Total Fat 5.7 g
    8%
    Saturated Fat 1.5 g
    7%
    Cholesterol 53.0 mg
    17%
    Sodium 1293.5 mg
    53%
    Total Carbohydrate 5.6 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.6 g
    6%
    Protein 27.4 g
    54%

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