Pickled Fish

Cooking Light
6 servings (serving size: 2 ounces fish)


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1 cup water
1 cup dry white wine
1/2 cup white wine vinegar
1 tablespoon finely chopped seeded jalapeño pepper
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon dried thyme
5 garlic cloves, thinly sliced
5 black peppercorns
1 whole clove
1 1/4 pounds skinned swordfish fillets, cut crosswise into thin slices
1 tablespoon extra-virgin olive oil
1 medium orange, thinly sliced
1 medium lemon, thinly sliced
3 cups torn iceberg lettuce
Chopped fresh fennel fronds (optional)


Combine the first 11 ingredients in a large saucepan, and bring to a boil. Add swordfish; reduce heat, and simmer for 5 minutes. Spoon mixture into a shallow dish, and cool. Stir in olive oil; cover and chill at least 24 hours. Remove swordfish from marinade with a slotted spoon, discarding marinade.

Arrange orange and lemon slices on a lettuce-lined platter. Top with swordfish, and garnish with fennel fronds, if desired.

Created date

March 1998

Nutritional Information

Calories 148
Caloriesfromfat 31 %
Fat 5.1 g
Satfat 1.4 g
Monofat 3.2 g
Polyfat 1.2 g
Protein 19.8 g
Carbohydrate 7.2 g
Fiber 1.5 g
Cholesterol 37 mg
Iron 1.6 mg
Sodium 290 mg
Calcium 46 mg