LIFESTYLE

Good Friday Recipe: Pickled Swordfish
This fish recipe is traditionally served slightly chilled or at room temperature but is just as delicious warm.
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Ingredients:

1 ½ - 2 pounds swordfish or any firm fish
Salt and pepper
½ lemon, juiced
1 cup all purpose flour
1 cup extra virgin olive oil
3  sweet onions, sliced
1 red bell pepper
4-5 cloves garlic, minced
6 bay leaves
½ teaspoon peppercorns
½ teaspoon sweet paprika
¼ teaspoon oregano
½ teaspoon cumin seeds
1 teaspoon capers, coarsely chopped
1 cup apple cider vinegar
1 dozen olives, coarsely chopped
3 green plantains
1 cup vegetable oil for frying plantains

(Elizabeth Carrion)

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Step 1:

Lightly season fish with salt, pepper and juice of half a lemon.  

(Elizabeth Carrion)

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Step 2:

Coat with flour and fry fish in olive oil until brown and cooked through (about 5 minutes per side). Place in deep baking dish and set aside.

(Elizabeth Carrion)

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Step 3:

Add sliced onions, peppers and garlic to the hot oil in which the fish was fried and sauté for a few minutes until onions are translucent.

(Elizabeth Carrion)

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Step 4:

Then add the remaining ingredients, (except plantains) and sauté for additional 5 minutes.

(Elizabeth Carrion)

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Step 5:

Let cool and pour over fish. Cover tightly, refrigerate and let marinate for at least 2 hours or overnight.

(Elizabeth Carrion)

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Step 6:

An hour before serving, take fish out of the cold and set on counter.  Prepare plantains for frying.

(Elizabeth Carrion)

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Step 7:

Cut into 6 to 8 even pieces and fry, turning once until golden.  Drain on paper towels.

(Elizabeth Carrion)

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Step 8:

After it has cooled enough for handling, smash plantains with a tostonera or on a cutting board with the bottom of a glass or small plate.

(Elizabeth Carrion)

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Step 9:

Dip all plantain pieces in fish marinade and transfer to paper towels.

(Elizabeth Carrion)

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Step 10:

Then fry again. Turning once until it has acquired a deeper gold. Be careful not to overcook.

 

(Elizabeth Carrion)

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Step 11:

Cut fish into chunks and divide into four plates. Discard bay leaves. Pour the marinade mixture on top of fish. Great with a side of tostones!

(Elizabeth Carrion)

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Health Tip:

For an added health benefit, try grilling or baking instead of frying.

(Elizabeth Carrion)

Good Friday Recipe: Pickled Swordfish

This fish recipe is traditionally served slightly chilled or at room temperature but is just as delicious warm.

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