Fish in Escabeche Sauce

Name: Fish in Escabeche Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Spanish
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

Recipe GLPRa60247b121c3e1

Spanish

Main Course

45 min

841 cal

Servings: 6

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.25

Escabeche is a classic Spanish preparation that delivers big flavor without fussiness, and swordfish at Harris Teeter or Food Lion runs $12–16 per pound but feeds six generously, keeping the per-serving cost around $4–5. The stated 45 minutes is honest for pan-frying and simmering, though you'll want an extra ten for the aromatics to soften and meld. This is a same-night dish at its best—the vinegar bite fades if it sits overnight—so plan to serve it warm or barely room-temperature the evening you cook it. Bell pepper, onion, and garlic are staples at every Charlotte chain, and white vinegar costs pennies, making this a solid weeknight catch with no special stops required.