Up Island Eggs
Swordfish Escabeche
posted Monday, 17 March 2008
Swordfish Escabeche
2 lb swordfish, thick steak
----MARINADE----
1/2 cup juice, lime, fresh
2 cup water
1 1/2 teaspoon salt
----SAUCE----
1 1/2 teaspoon oregano, toasted (see note 1)
2 bay leaves; deveined, if fresh
4 allspice, whole
1 teaspoon peppercorns, black
1 1/2 teaspoon cumin seeds
1 cinnamon, stick
3 large garlic, clove, peeled
1 teaspoon sugar
3 garlic cloves, minced and toasted (see note 2)
----ASSEMBLY----
1 cup vinegar, red wine
1/4 cup oil, olive
1 bunch scallions, thinly sliced
2 chilies, red, in thin rings; or red bell pepper
1 bunch cilantro (fresh), chopped
Note 1: Toast just until the odor of the oregano is noticeable, do not burn. Oregano will begin to smoke lightly when ready.
Note 2: Mince the garlic, and saute it quickly in a very hot pan with as little olive oil as possible. Toast it until it's slightly browned. Removefrom heat and reserve.
Cut swordfish into large cubes. Marinate in lime juice, water, and salt for at least 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 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 fish from the marinade and pat dry. Discard marinade. Heat a saute pan, then add olive oil. Put the swordfish into the pan and saute until it has a light, golden crust and is cooked through. Remove and reserve the swordfish. Pour the oil from the pan and deglaze the pan with 1/3 cup red wine vinegar. Add sauce and bring to a boil and reduce to desired consistency. Add a touch of water if sauce becomes too thick. Taste and adjust seasoning - it may require a bit more sugar or vinegar for balance.
Spoon sauce over fish and garnish with scallions, red chilies (or pepper), and chopped cilantro. Serve at room temperature.
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