Best Grilled Swordfish Escabeche Recipes

CAJUN-STYLE GRILLED SWORDFISH

Steps:

• Prepare a medium-hot grill.
• Brush the steaks with the oil.
• In a small bowl, combine the remaining ingredients and mix well.
• Coat the steaks evenly on all sides with the spice mixture.
• Grill each steak for 5 minutes on one side, then carefully turn and grill for 5 minutes more or until done.

ANTHONY IBARRONDO'S PESCADO EN ESCABECHE

Steps:

• Rinse swordfish steaks and pat dry.
• Combine flour, salt and fresh ground pepper in a bag. Add steaks, one at a time, and shake to coat. Remove and shake off excess coating.
• Heat oil in large skillet. Add as many steaks as will go in one layer. Cook over medium heat until golden brown, 4 or 5 minutes. Turn once and brown on other side. Repeat for remaining fish. Do not allow oil to burn (it will be used in marinade).
• Remove steaks to glass or enameled dish.
• Add garlic to the skillet and saute until golden. Remove and drain on paper towel.
• Add carrot and onion to skillet and saute over low heat for 10 minutes.
• Add vinegar, bay leaf, parsley, pepper flakes and 1 cup water. Cover and simmer over low heat for 20 minutes. Pour marinade over sword fish. Arrange garlic on top. Cover and refrigerate for 24 hours, turning steaks several times.
• Remove fish from refrigerator 1 hour before serving. Arrange on platter, pour on marinade, and garnish. Serve with a simple salad.

SICILIAN GRILLED SWORDFISH

Steps:

• Light a charcoal grill or preheat a gas or stovetop grill until very hot.
• For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
• When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through. Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it¿s still hot. Sprinkle liberally with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
• When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

GRILLED SHRIMP ESCABECHE

Steps:

• Heat your grill to high.
• Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper.
• Grill the shrimp for 1 to 2 minutes per side or until just cooked through.
• Transfer shrimp to a clean medium bowl.
• Heat 1/3 cup olive oil in a medium saucepan over medium heat.
• When oil is hot, add the onion, garlic, and serrano chiles and cook until soft.
• Add the cumin and mustard seeds, if using, and cook for 1 minute.
• Add the vinegar, bay leaves, a pinch of red pepper flakes, if using, and cilantro and bring to a boil.
• Remove from the heat and immediately pour over the shrimp and stir to coat.
• Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time.
• Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.