Try this Swordfish Escabeche recipe, or contribute your own.
Suggest a better description* Toast just until the odor of the oregano is noticeable, do not burn. Oregano will begin to smoke lightly when ready. ** Mince the garlic, and saute it quickly in a very hot pan with as little olive oil as possible. Toast it until its slightly browned. Remove from heat and reserve. Marinate the steaks in lime juice, water, and salt for 1 hour. Sauce: ====== In a grinder or mortar, put the toasted oregano, bay leaves, allspice, peppercorns, cumin seeds, whole clove, salt, coriander, cinnamon stick, fresh garlic clove, and sugar. Grind thoroughly then add toasted garlic. Put the ground mixture in a saute pan and add 3/4 of a cup of water, 1/2 cup of red wine vinegar, and simmer for 15 minutes. Assembly: ========= Meanwhile, remove the steaks from the marinade, take off their skins, cube, then pat dry. Heat another saute pan, then add olive oil. Put the swordfish into the pan and saute until it has a light, golden crust. Reserve the swordfish on a serving dish. Pour the oil from the pan and deglaze the pan with 1/4 cup red wine vinegar. Add herb and vinegar sauce to deglazed pan and bring to a boil. Add a touch of water if sauce becomes too thick. Spoon sauce over fish and garnish with sweet onions and red chilies. Serve at room temperature. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 298 | ||
Calories from Fat: 251 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.7mg | 1 % | |
Potassium 139.4mg | 4 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 7.9g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 298
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