STREAMING NOW: Taste in Translation

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Though not a true escabeche (cooked first, then marinated and served cold ...), nevertheless this is a delicious variation on a Mark Miller recipe: Swordfish is marinated in lime juice, salt and water, then grilled and topped with a sweetly spicy blend of red wine vinegar, oregano, allspice, cumin, coriander, cloves, cinnamon, garlic and sugar. Mmmmm! Prep time includes marinating swordfish steaks.”
READY IN:
1hr 40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine marinade ingredients in a large plastic zipper bag; add swordfish steaks and refrigerate at least one hour.
  2. Prepare sauce: combine all sauce ingredients together in a saute pan and simmer together 15 minutes, or until sauce is slightly thickened (it should remain a little thin, just not watery).
  3. REMEMBER TO REMOVE THE BAY LEAF BEFORE SERVING.
  4. Meanwhile, prepare your grill.
  5. Remove swordfish steaks from marinade (discarding marinade) and grill about 5 minutes on both sides.
  6. To serve, top with sauce.
  7. This is good with rice and a fruity spinach salad!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: