Anthony Ibarrondo's Pescado En Escabeche

Name: Anthony Ibarrondo's Pescado En Escabeche
Total time: 1 d 45 min
Yield: 6 servings
Cuisine: spanish
Ingredients: 6 fresh swordfish steaks (7 or 8 ounces each); 1/2 cup flour; Salt to taste; 1/4 teaspoon fresh ground pepper; 1/2 cup olive oil; 12 large cloves garlic, thinly sliced; 1 medium carrot, peeled and sliced thin; 1 medium onion, peeled and sliced thin; 1 1/2 cups white wine vinegar; 1 bay leaf; 2 sprigs parsley; 1/2 teaspoon red pepper flakes; 1 cup water; Parsley sprigs and thin lemon slices for garnish

By Thomas Morgan

Total Time: 45 minutes, plus 24 hours' refrigeration
Rating: 4(21)
Comments: Read comments

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Ingredients

Yield:6 servings

6fresh swordfish steaks (7 or 8 ounces each)
½cup flour
Salt to taste
¼teaspoon fresh ground pepper
½cup olive oil
12large cloves garlic, thinly sliced
1medium carrot, peeled and sliced thin
1medium onion, peeled and sliced thin
1½cups white wine vinegar
1bay leaf
2sprigs parsley
½teaspoon red pepper flakes
1cup water
Parsley sprigs and thin lemon slices for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Rinse swordfish steaks and pat dry.
Step 2
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.
Step 3
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).
Step 4
Remove steaks to glass or enameled dish.
Step 5
Add garlic to the skillet and saute until golden. Remove and drain on paper towel.
Step 6
Add carrot and onion to skillet and saute over low heat for 10 minutes.
Step 7
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.
Step 8
Remove fish from refrigerator 1 hour before serving. Arrange on platter, pour on marinade, and garnish. Serve with a simple salad.