Grilled Swordfish Escabeche - cooking recipe

Ingredients

Swordfish and Marinade
2 swordfish steaks, 3/4 to 1-inch thick,with skins removed
1/4 cup lime juice
1 1/2 cups water
1 teaspoon salt
Sauce
1 teaspoon dried oregano
2 bay leaves
1/4 teaspoon allspice
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 clove garlic, minced
1/2 teaspoon sugar
1/2 cup red wine vinegar
3/4 cup water

Preparation

Combine marinade ingredients in a large plastic zipper bag; add swordfish steaks and refrigerate at least one hour.
Prepare sauce: combine all sauce ingredients together in a saute pan and simmer together 15 minutes, or until sauce is slightly thickened (it should remain a little thin, just not watery).
REMEMBER TO REMOVE THE BAY LEAF BEFORE SERVING.
Meanwhile, prepare your grill.
Remove swordfish steaks from marinade (discarding marinade) and grill about 5 minutes on both sides.
To serve, top with sauce.
This is good with rice and a fruity spinach salad!