Serves 6
45 min
Fish in Escabeche Sauce
Recipe GLPRa60247b121c3e1
A classic Mediterranean dish featuring seared swordfish steaks topped with a tangy, aromatic sauce of sautéed peppers, onions, garlic, vinegar, and bay leaves. The escabeche sauce is both bright and savory, making this a refreshing yet satisfying main course that can be served warm or at room temperature.
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Ingredients
6 swordfish steaks (8 oz. each), cut ½ inch thick
to taste kosher salt
to taste freshly ground black pepper
2 cups all-purpose flour
1 cup extra-virgin olive oil, divided
4 bay leaves
2 large green bell peppers, stemmed, seeded, and cut into ¼-inch-thick rings
1 large yellow onion, cut into ¼-inch-thick rings
12 cloves garlic, minced
2 cups distilled white vinegar
Directions
Pat the swordfish steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Spread the flour on a shallow plate or dish. Dredge each seasoned swordfish steak in flour, coating both sides evenly, and tap off any excess.
Heat ½ cup of the olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the floured swordfish steaks in the pan in a single layer (work in batches if needed to avoid crowding).
Cook the swordfish for about 5–6 minutes per side, until the fish reaches an internal temperature of 145°F and the exterior is golden and crispy. Transfer the cooked steaks to a serving platter and set aside.
In the same skillet, add the remaining ½ cup of olive oil over medium heat. Add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant.
Add the green bell pepper rings and yellow onion rings to the skillet. Sauté for 8–10 minutes, stirring occasionally, until the vegetables begin to soften but still maintain some texture.
Pour the distilled white vinegar into the skillet and add the bay leaves. Stir well to combine, then simmer for about 5 minutes to allow the flavors to meld.
Taste the escabeche sauce and adjust the seasoning with additional salt and pepper if desired. Pour the warm sauce and all of its vegetables over the swordfish steaks on the platter.
Serve the fish immediately while warm, or allow it to cool to room temperature for a refreshing, make-ahead meal. Spoon extra sauce from the platter over each serving.
