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Escabeche of Swordfish
Swordfish has a dense texture and tends to go dry when cooked…

Best way to prepare it is to cut it into cubes and marinate it before cooking…








4 T olive oil
2 lbs swordfish fillets, cut into 1 inch cubes
1 T course sea salt
1 t freshly ground black pepper
½ c all-purpose flour
1 medium red bell pepper, diced
1 green pepper, diced
1 medium red onion, diced
8 bay leaves
1 t chopped fresh ginger
1 t paprika
1 T mixed peppercorns
2 T minced pickled or fresh hot chili peppers
1 c green olives, pitted
½ c capers, drained
2 c EVOO
1 c sherry vinegar

  1. Heat the oil over medium flame.  Season the fish cubes with the salt and pepper, dredge them in flour and shake off excess.  Saute until golden brown on all sides, turning them constantly, 1 minute on each side.
  2. Transfer cubes to a glass dish.
  3. Add peppers, onions to the skillet and sauté for 3 minutes, add remaining ingredients, mix well and remove to glass container.
  4. Allow the mixture to cool and store in refrigerator for 8 hours to 4 days
  5. Serve at room temp with toothpicks for easy pickup...


From Colin Cowie’s Dinner After Dark