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
- 1⁄4 cup lime juice
- 1 1⁄2 cups water
- 1 teaspoon salt
-
Sauce
- 1 teaspoon dried oregano
- 2 bay leaves
- 1⁄4 teaspoon allspice
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon coriander
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground cinnamon
- 1 clove garlic, minced
- 1⁄2 teaspoon sugar
- 1⁄2 cup red wine vinegar
- 3⁄4 cup 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!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois