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.
Ingredients
- 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)
Instructions
- 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.
- Pour marinade over fish and marinate 2 to 4 hours.
- 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%
