This Swordfish Escabeche offers a delightful balance of rich, meaty fish and bright, acidic flavors. The swordfish steaks are first cured in lime juice and salt, then seared to a golden crust before being simmered in a complex sauce of toasted spices, red wine vinegar, and garlic. The result is a tender, flavorful main course that is equally impressive served warm or at room temperature. Perfect for summer gatherings or a sophisticated weeknight dinner, this dish showcases the versatility of swordfish with its robust ability to stand up to bold spices and tangy marinades.
Swordfish Escabeche
Description
This Swordfish Escabeche offers a delightful balance of rich, meaty fish and bright, acidic flavors. The swordfish steaks are first cured in lime juice and salt, then seared to a golden crust before being simmered in a complex sauce of toasted spices, red wine vinegar, and garlic. The result is a tender, flavorful main course that is equally impressive served warm or at room temperature. Perfect for summer gatherings or a sophisticated weeknight dinner, this dish showcases the versatility of swordfish with its robust ability to stand up to bold spices and tangy marinades.Ingredients
Directions
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Combine lime juice, water, and salt in a shallow dish to create the marinade.
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Place the swordfish steaks in the marinade, ensuring they are submerged, and refrigerate for 1 hour.
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While the fish marinates, toast the oregano in a dry pan over medium heat until fragrant and lightly smoking, taking care not to burn it.
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In a separate small pan, sauté the whole garlic clove in a minimal amount of olive oil until lightly browned, then remove from heat and set aside.
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In a mortar or spice grinder, combine the toasted oregano, bay leaves, allspice, peppercorns, cumin seeds, clove, cinnamon stick, remaining garlic clove, and sugar.
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Grind the spice mixture thoroughly into a coarse powder, then stir in the toasted garlic.
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Transfer the ground spice mixture to a saucepan and add 3/4 cup water, 1/2 cup red wine vinegar, and olive oil.
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Simmer the sauce for 15 minutes to infuse the flavors, then set aside.
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Remove the swordfish from the marinade, discard the skin, and cut the fish into bite-sized cubes.
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Pat the swordfish cubes dry with paper towels.
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Heat olive oil in a large sauté pan over medium-high heat.
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Sear the swordfish cubes in the hot oil until they develop a light golden crust on all sides.
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Transfer the seared swordfish to a serving platter and cover to keep warm.
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Pour out excess oil from the pan, leaving the fond, and deglaze with 1/4 cup red wine vinegar, scraping up any browned bits.
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Add the prepared herb and vinegar sauce to the pan and bring to a boil.
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Adjust the consistency of the sauce by adding a splash of water if it becomes too thick.
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Spoon the hot sauce evenly over the swordfish cubes.
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Garnish with thin rings of sweet onion and sliced red chilies.
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Serve at room temperature.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 69.0kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.5g3%
- Cholesterol 29.0mg10%
- Sodium 27.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 11.5g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Toast the oregano carefully; it should just release its aroma. If it begins to smoke heavily, it may turn bitter.
Escabeche tastes even better the next day as the flavors meld. Store covered in the refrigerator for up to 3 days.
If swordfish is unavailable, firm white fish like halibut or mahi-mahi can be substituted.
