Grilled Swordfish Escabeche
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
-
Swordfish and Marinade
- 2 swordfish steaks, 3/4 to 1-inch thick,with skins removed
- 59.14 ml lime juice
- 354.88 ml water
- 4.92 ml salt
-
Sauce
- 4.92 ml dried oregano
- 2 bay leaves
- 1.23 ml allspice
- 2.46 ml black pepper
- 2.46 ml cumin
- 1.23 ml coriander
- 1.23 ml ground cloves
- 1.23 ml ground cinnamon
- 1 clove garlic, minced
- 2.46 ml sugar
- 118.29 ml red wine vinegar
- 177.44 ml water
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!
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RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois