| 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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