Recipe

Pickled Fish Recipe


Print Recipe

Ingredients
  • 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

Directions
  • 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

Viewing Pickled Fish Receipe