Ingredients
- 6 fresh swordfish steaks (7 or 8 ounces each)
- ½ cup flour
- Salt to taste
- ¼ teaspoon fresh ground pepper
- ½ cup olive oil
- 12 large cloves garlic, thinly sliced
- 1 medium carrot, peeled and sliced thin
- 1 medium onion, peeled and sliced thin
- 1 ½ cups white wine vinegar
- 1 bay leaf
- 2 sprigs parsley
- ½ teaspoon red pepper flakes
- 1 cup water
- Parsley sprigs and thin lemon slices for garnish
- Nutritional Information
Nutritional analysis per serving (6 servings)
560 calories; 33 grams fat; 6 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 46 grams protein; 149 milligrams cholesterol; 380 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
Dining and Cooking