Pickled Fish

Name: Pickled Fish
Ingredients: 1 cup water; 1 cup dry white wine; 1/2 cup white wine vinegar; 1 tablespoon finely chopped seeded jalapeno 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)

17 ingredients

2 steps

Ingredients

1 cup water
1 cup dry white wine
1/2 cup white wine vinegar
1 tablespoon finely chopped seeded jalapeno 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)

Directions

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.