Swordfish Steaks with 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.
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
- 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.
- Pour marinade over fish and marinate 2 to 4 hours.
- 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
