Grilled Swordfish Escabeche
Description
This delightful twist on the traditional escabeche brings together the robust flavors of South America and the satisfying texture of grilled swordfish. The fish is marinated in a zesty mixture of lime juice, salt, and water, infusing it with a refreshing taste before it is grilled to perfection. Topped with a sweetly spicy sauce made from red wine vinegar, a medley of spices including oregano, allspice, cumin, coriander, cloves, and cinnamon, along with garlic and sugar, this dish is a feast for both the eyes and the palate. Though it may not follow the classic method of escabeche, the result is nothing short of delicious.
Cook Time
- Prep Time: 1 hour 15 minutes (includes marinating)
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
Recipe Category
- South American
Keywords
- Summer
- Easy
- < 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Swordfish steaks | 2 pieces |
| Lime juice | 1/4 cup |
| Water | 1 1/2 cups |
| Salt | 1 tablespoon |
| Dried oregano | 1 teaspoon |
| Bay leaves | 2 leaves |
| Allspice | 1/4 teaspoon |
| Black pepper | 1/2 teaspoon |
| Cumin | 1/2 teaspoon |
| Ground cloves | 1/4 teaspoon |
| Ground cinnamon | 1/4 teaspoon |
| Garlic (minced) | 1 clove |
| Sugar | 1 tablespoon |
| Red wine vinegar | 1/4 cup |
| Water | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 185.9 |
| Total Fat | 5.8 g |
| Saturated Fat | 1.6 g |
| Cholesterol | 53 mg |
| Sodium | 1293.5 mg |
| Carbohydrates | 5.7 g |
| Fiber | 0.9 g |
| Sugars | 1.6 g |
| Protein | 27.4 g |
Instructions
-
Marinate the Swordfish:
Begin by combining the marinade ingredients—lime juice, water, salt, dried oregano, and bay leaves—in a large plastic zipper bag. Add the swordfish steaks, ensuring they are well-coated in the marinade. Seal the bag tightly and refrigerate for at least one hour, allowing the flavors to permeate the fish. -
-
Prepare the Sauce:
While the swordfish is marinating, you can prepare the accompanying sauce. In a sauté pan, combine all sauce ingredients—red wine vinegar, water, allspice, black pepper, cumin, ground cloves, ground cinnamon, minced garlic, and sugar. Bring the mixture to a gentle simmer over medium heat. Allow it to cook for about 15 minutes, or until the sauce thickens slightly. It should remain a bit thin, but not watery. Remember to remove the bay leaves from the marinade before serving to avoid any unpleasant bites. -
Prepare the Grill:
As the sauce simmers, preheat your grill to a medium-high temperature, ensuring it’s ready for the swordfish steaks. -
Grill the Swordfish:
Once the marinating time has elapsed, remove the swordfish steaks from the marinade, discarding the marinade to prevent any contamination. Place the swordfish steaks on the preheated grill. Grill the steaks for approximately 5 minutes on each side, or until they are cooked through and have nice grill marks. The internal temperature should reach 145°F for optimal safety. -
Serve:
To serve, arrange the grilled swordfish steaks on a plate and generously top each piece with the prepared sauce. This dish pairs beautifully with a side of fluffy rice and a fruity spinach salad, providing a refreshing contrast to the rich flavors of the swordfish. -
Enjoy:
Savor the delicious combination of marinated and grilled swordfish topped with a vibrant sauce. The balance of spices and the tangy acidity of the vinegar create a memorable dish that’s perfect for summer gatherings or any special occasion.
Final Notes
This Grilled Swordfish Escabeche is not only a treat for your taste buds but also a delightful addition to your culinary repertoire. With its easy preparation and vibrant flavors, it promises to impress your family and friends. Enjoy this dish as a refreshing, light meal that transports you to the sunny shores of South America with every bite!
