Cuban Pickled Swordfish made with Garlic Escabeche Sauce

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DELICIOUS

Description

This recipe is a modification of an old Savueur one. It is incredibly delicate when done right with none of the toughness that comes with overcooked Swordfish.

This dish is served at room temp or colder.

Ingredients

(2) 1/2 lb Swordfish steaks, 1/2 inch thick
4 cloves garlic minced or microplaned
4 cloves garlic smashed
2 fresh bay leaves
1 cup extra virgin olive oil
1 large greed bell pepper, seeded and cut into 1/4 inch rings
1 onion, cut into rings
2 cups distilled white vinegar
* Click to ingredient to choose one

Directions

1
Rub the fish down with the minced garlic on both sides, salt and pepper to taste, and then let sit for 20 minutes to marinate
2
Heat oil in a large skillet on medium high.
3
Add the fish steaks until poached lightly, about 2 minutes a side
4
Using a spatula or spoon remove the fish to a large bowl
5
Add the 4 smashed cloves and cook until browning
6
Then add bay, onions, peppers, and cook until soft. About 4 minutes
7
The add the vinegar and cook about 2 minutes to combine and get up to temp.
8
Then pour it all over the fish in the bowl
9
Let is stand for minimum of an hour, this dish is meant to be served cold or room temp.