Pickled 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)

Preparation

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.