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Swordfish with Mediterranean Spices




Source of Recipe


Cook's Magazine April 1990






Recipe Introduction


Marinated in white wine vinegar and a mélange of spices, these bite-size swordfish pieces can be served as an appetizer or a main course. Or, to save time, you can marinate the swordfish in lemon juice with chopped garlic, instead of the mixture given here. You also can substitute any firm-fleshed fish, such as shark or tuna, for the swordfish.
Servings: 4
Preparation Time: 1 hour 30 minutes








List of Ingredients



• 1/2 cup white wine vinegar
  
• 1/2 teaspoon paprika
  
• 1/2 teaspoon dried red pepper flakes
  
• 1/2 teaspoon oregano
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon thyme
  
• 3 medium cloves garlic, minced
  
• 1 bay leaf
  
• Salt
  
• 1 1/2 pounds swordfish, cut in 1" pieces
  
• 3 quarts olive oil, for frying
  
• 1/2 cup white flour
  






Instructions



1. TO PREPARE: Mix first 8 ingredients plus 1/2 teaspoon salt in a medium nonreactive bowl. Add swordfish pieces; toss to coat. Cover and let stand at room temperature at least 1 hour. (Can be marinated up to 3 hours.
   
2. TO COOK: Heat oven to 200ºF. Heat oil in a Dutch oven or electric deep fryer to 365ºF. Transfer swordfish from marinade to a sieve. Drain swordfish; discard marinade. Pat swordfish pieces dry with paper towels, then dredge in flour.
   
   
   
3. Working in batches to avoid overcrowding, fry swordfish until golden brown, 2 to 3 minutes. Drain swordfish pieces on paper towel; transfer to a heatproof platter and keep them warm in the oven until ready to serve. (Can be kept warm in the oven up to 1/2 hour.)
   
   






Final Comments


Seadog's Food For Thought:
God and the Tailor.
Don’t judge a man by the clothes he wears; God made one and the tailor the other.