Pickled Fish

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

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Nutritional Information

Amount per serving
  • Calories: 148
  • Calories from fat: 31%
  • Fat: 5.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 19.8g
  • Carbohydrate: 7.2g
  • Fiber: 1.5g
  • Cholesterol: 37mg
  • Iron: 1.6mg
  • Sodium: 290mg
  • Calcium: 46mg


  • 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)


  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.
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