Swordfish Steaks with Yucatecan Garlic-Spice Marinade

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 5 mins

This marinade is also great on chicken, most any find of fish and thin-cut grilled steaks. It's also an outstanding salad dressing on tomatoes or grilled green beans simply by mixing a little of it with oil and vinegar.


12cloves garlic
1/3cup vegetable or olive oil
6tablespoons vinegar
1pinch ground cloves
1/2teaspoon ground black pepper
1/2teaspoon ground cinnamon
1teaspoon dried oregano
1/2teaspoon sugar
1/2teaspoon salt
1 1/2pounds swordfish steaks
4small tomatoes, quartered
-- Lime wedges (optional)


  1. Drop garlic cloves one by one into running blender or food processor to thoroughly chop. Add oil, vinegar and spices; cover and process until very smooth.
  2. Pour marinade over fish and marinate 2 to 4 hours.
  3. Remove fish from marinade and discard marinade. Grill fish 5 to 8 minutes on each side.

Adapted from Mexican Everyday, by Rick Bayless (W. W. Norton & Company, 2005).

Nutritional Info *per serving

  • Calories 440
  • Glycemic Load 0.36
  • Fat 30g
  • Saturated Fat 5g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 18g
  • Cholesterol 110mg
  • Sodium 440mg
  • Potassium 970mg
  • Carbohydrate 8g
  • Fiber 2g
  • Sugars 3g
  • Protein 35g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 25%
  • Calcium 4%
  • Iron 8%