Swordfish Steaks with Yucatecan Garlic-Spice Marinade

Swordfish Steaks in Yucatecan Garlic-Spice Marinade
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 5 mins

This marinade is also great on chicken, most any find of fish and thin-cut grilled steaks. It's also an outstanding salad dressing on tomatoes or grilled green beans simply by mixing a little of it with oil and vinegar.


12cloves garlic
1/3cup vegetable or olive oil
6tablespoons vinegar
1pinch ground cloves
1/2teaspoon ground black pepper
1/2teaspoon ground cinnamon
1teaspoon dried oregano
1/2teaspoon sugar
1/2teaspoon salt
1 1/2pounds swordfish steaks
4small tomatoes, quartered
Lime wedges (optional)


  1. Drop garlic cloves one by one into running blender or food processor to thoroughly chop. Add oil, vinegar and spices; cover and process until very smooth.
  2. Pour marinade over fish and marinate 2 to 4 hours.
  3. Remove fish from marinade and discard marinade. Grill fish 5 to 8 minutes on each side.

Adapted from Mexican Everyday, by Rick Bayless (W. W. Norton & Company, 2005).

Nutritional Info *per serving

  • Calories 290
  • Fat 16g
  • Sodium 290mg
  • Carbohydrate 5g
  • Fiber 1g
  • Protein 32g
  • Trans Fat 0g
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