Menu

Swordfish Steaks with Yucatecan Garlic-Spice Marinade

Swordfish Steaks in Yucatecan Garlic-Spice Marinade
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/rick_bayless_final_final.jpg?w=98
  • 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.

Ingredients

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)

Instructions

  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
Follow

Get every new post delivered to your Inbox.

Join 307 other followers