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
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