Swordfish Steaks with Yucatecan Garlic-Spice Marinade

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 5 mins

Grilled fish with a garlicky-spicy marinade.

Swordfish Steaks in Yucatecan Garlic-Spice Marinade
Mark Boughton Photography / styling by Teresa Blackburn

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.


12 cloves garlic
1/3 cup vegetable or olive oil
6 tablespoons vinegar
1 pinch ground cloves
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 pounds swordfish steaks
4 small 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).



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