| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish, Pickled | 6 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1 | c | Dry white wine |
| 1/2 | c | White wine vinegar |
| 1 | tb | Finely chopped seeded |
| Jalapeno pepper | ||
| 1 | ts | Dried oregano |
| 1 | ts | Paprika |
| 1/2 | ts | Salt |
| 1/8 | ts | Dried thyme |
| 5 | Garlic cloves — thinly | |
| Sliced | ||
| 5 | Black peppercorns | |
| 1 | Whole clove | |
| 1 1/4 | lb | Skinned swordfish fillets |
| Cut crosswise into thin | ||
| Slices | ||
| 1 | tb | Extra-virgin olive oil |
| 1 | md | Orange — thinly sliced |
| 1 | md | Lemon — thinly sliced |
| 3 | c | Torn iceberg lettuce |
| Chopped fresh fennel fronds | ||
| Optional |
INSTRUCTIONS
Combine the first 11 ingredients in a large saucepan, and bring to a boil. Add swordfish; reduce heat, and simmer for 5 minutes. Spoon mixture into a shallow dish, and cool. Stir in olive oil; cover and chill at least 24 hours. Remove swordfish from ma Arrange orange and lemon slices on a lettuce-lined platter. Top with swordfish, and garnish with fennel fronds, if desired. Calories 148 (31% from fat); fat 5.1g (sat 1.4g, mono 3.2g, poly 1.2g); protein 19.8g; carbohydrate 7.2g; fiber 1.5g; cholesterol 37mg; iron 1.6mg; sodium 290mg; calcium 46mg. WW-3 points. Recipe By: Cooking Light March 1998 Busted by Gail Shermeyer <4paws@netrax.net> Posted to MM-Recipes Digest V4 #15 by Chef Paul H. Lustbader, on May 24, 99
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