Grilled Swordfish Escabeche

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 40mins
Ingredients:
16
Serves:
2
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes