Pickled Fish Recipe

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• 1 medium orange, thinly sliced
• 3 c torn iceberg lettuce
• 1 tsp dried oregano
• 1 medium lemon, thinly sliced
• 1 c water
• 1/2 tsp salt
• 1 c dry white wine
• 5 garlic cloves, thinly sliced
•  Chopped fresh fennel fronds (optional)
• 1 tsp paprika
• 1/8 tsp dried thyme
• 1/2 c white wine vinegar
• 1 tbsp finely sliced seeded jalapeño pepper
• 5 black peppercorns
• 1 1/4 lbs skinned swordfish fillets, cut crosswise into thin slices
• 1 tbsp extra-virgin olive oil
• 1 whole clove

• Step #1 Combine the first 11 ingredients In a large-ish saucepan, & bring to a boil.
• Step #2 Add swordfish; reduce heat, & let simmer for 5 mins.
• Step #3 Spoon mixture into a shallow dish, & cool.
• Step #4 Stir in olive oil; cover & chill at least 24 hrs.
• Step #5 Remove swordfish from marinade with a slotted spoon, discarding marinade.
• Step #6 Arrange orange & lemon slices on a lettuce-lined platter.
• Step #7 Top with swordfish, & garnish with fennel fronds, if desired.
• Enjoy the Pickled Fish recipe

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Side Dishes / Misc

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• fish
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• main
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• shrimp
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• shellfish
• quick
• onion
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