Grilled Swordfish with Tomato and Caper Sauce
Pez Espada Asada con Salsa de Jitomate y AlcaparrasAlong the Pacific Coast and Baja regions of Mexico, locally-caught swordfish is prepared in just about every way. For this recipe, the fish can be grilled over coals or on a stovetop grill pan. The accompanying sauce can be made while the fish marinates.
Equipment
- large glass baking dish
Ingrediënten
Makes 4 servings
- 4 swordfish steaks
- ¼ cup dry white wine
- 1 tablespoon fresh lime juice
- 1 teaspoon Maggi seasoning extract or Worcestershire sauce
- 1 medium garlic clove mashed
- 1 tablespoon olive oil plus extra to brush on the fish
- 1 teaspoon unsalted butter
- ¼ medium white onion chopped
- 2 medium tomatoes peeled and finely chopped
- 2 teaspoons drained small capers
- 1 serrano chile minced with seeds
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- Put the swordfish in a large glass baking dish.
- Mix the wine, lime juice, Maggi, and garlic in a small bowl and pour over the fish.
- Turn the fish to coat with the marinade.
- Cover and refrigerate about 1 hour.
- Meanwhile, heat the oil and butter in a medium skillet over medium heat and cook the onion until it starts to brown, about 4 minutes.
- Add the tomatoes, and cook, stirring, until most of the juices evaporate.
- Add the capers, serrano chile, cilantro, ¼ teaspoon of the salt, and pepper.
- Cook 1 minute.
- Set aside.
- Prepare an outdoor grill, or preheat a grill pan.
- Sprinkle lightly with the remaining salt, and brush with olive oil.
- When the grill is ready, or the pan is heated, grill the fish about 4 minutes on each side or until it is lightly browned on the outside, opaque inside, and just barely flakes when tested with a fork.
- To serve, reheat the sauce and spoon over the grilled fish.
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