Swordfish Escovitch

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Swordfish steaks - cut serving portions
1		Red bell pepper
1		Orange or green bell pepper
1		Cucumber - halved lengthwise
1/2 cup	118ml	White wine vinegar
1/2 cup	118ml	Dry sherry
3/4 teaspoon	3.8ml	Salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper
8		Quarter-size slices ginger
1 tablespoon	15ml	Allspice berries
1 tablespoon	15ml	Minced fresh thyme
		(or 1 tspn dry thyme)
1 teaspoon	5ml	Minced fresh chile pepper - (to 1 1/2 tspns)
		(or 1/2 to 1 tspn dried red pepper flakes)
12		Queen-size Spanish olives - sliced
		(or other large green olives)
1/2 cup	31g / 1.1oz	Flour
1 tablespoon	15ml	Olive oil - plus
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Onion - peeled, halved (medium)
		Lengthwise, very thinly sliced crosswise
1 tablespoon	15ml	Minced or pressed garlic

Recipe Instructions

Seafood Alternatives: mackerel, mahi-mahi, tuna, snapper, grouper

Rinse the swordfish with cold water and pat dry with paper towels. Set aside.

Cut the bell peppers in half lengthwise; remove the stem and seeds. Set the peppers cut-side up and slice crosswise very thinly. Peel four thin strips of skin from the cucumber using a vegetable peeler or channel cutter; remove and discard the seeds. Cut the cucumber on the diagonal into 1/8-inch-thick slices.

In a small glass bowl, combine the vinegar, sherry, 1/2 teaspoon each of salt and pepper, ginger, allspice, thyme, chiles and olives. Mix the flour and remaining 1/4 teaspoon each of salt and pepper on a dinner plate. In a large frying pan, heat 1 tablespoon of the oil over medium heat.

Just before cooking, lightly coat the swordfish on both sides with the seasoned flour, patting to remove excess. Saute until golden brown, 4 minutes, shaking the pan to prevent sticking. Turn and continue cooking until barely opaque, 2 minutes longer; the hot vinaigrette will finish cooking the fish. Place the swordfish in a shallow serving dish. If your frying pan is small, cook the swordfish in two batches. Scrape the pan and wipe dry with paper towels.

In the same frying pan, heat the remaining teaspoon oil over medium-high heat. Add the onion and saute, partly covered, until lightly colored and softened, about 3 minutes, stirring. Reduce the heat to medium-low, pour the vinegar mixture over the vegetables, cover and cook until softened, about 5 minutes, shaking the pan occasionally. Pour the marinade and vegetables over the fish and cover; refrigerate overnight.

Serve at room temperature or warmed; discard the ginger before serving and remind guests that allspice berries are too tart to eat.

This recipe yields 4 to 8 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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