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![pickled_swordfish_Picture1]()
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![pickled_swordfish_step_1]()
Step 1: Lightly season fish with salt, pepper and juice of half a lemon.![pickled_swordfish_step_2]()
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.![pickled_swordfish_step_3]()
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.![pickled_swordfish_step_4]()
Step 4: Then add the remaining ingredients, (except plantains) and sauté for additional 5 minutes.![pickled_swordfish_step_5]()
Step 5: Let cool and pour over fish. Cover tightly, refrigerate and let marinate for at least 2 hours or overnight.![pickled_swordfish_step_6]()
Step 6: An hour before serving, take fish out of the cold and set on counter. Prepare plantains for frying.![pickled_swordfish_step_7]()
Step 7: Cut into 6 to 8 even pieces and fry, turning once until golden. Drain on paper towels.![pickled_swordfish_step_8]()
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.![pickled_swordfish_step_9]()
Step 9: Dip all plantain pieces in fish marinade and transfer to paper towels.![pickled_swordfish_step_10]()
Step 10: Then fry again. Turning once until it has acquired a deeper gold. Be careful not to overcook.![pickled_swordfish_step_11]()
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!![pickled_swordfish_healthy]()
Health Tip: For an added health benefit, try grilling or baking instead of frying.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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- Good Friday Recipe: Pickled Swordfish
