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Pickled Fish

Yield 6 servings (serving size: 2 ounces fish)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

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