Pickled Fish

Name: Pickled Fish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 5 black peppercorns; 0 teaspoons dried thyme; 237 milliliters dry white wine; 5 garlic cloves, thinly sliced; 710 milliliters torn iceberg lettuce; 1 Tbsp finely chopped seeded jalapeño pepper; 1 medium lemon, thinly sliced; 1 Tbsp extra-virgin olive oil; 1 medium orange, thinly sliced; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 teaspoons salt; 567 grams skinned swordfish fillets, cut crosswise into thin slices; 237 milliliters water; 118 milliliters white wine vinegar

You can never have too many main course recipes, so give Pickled Fish a try. One serving contains 220 calories, 20g of protein, and 9g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have oregano, olive oil, wine, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Combine the first 11 ingredients in a large saucepan, and bring to a boil.

Equipment you will use

Sauce Pan

Add swordfish; reduce heat, and simmer for 5 minutes. Spoon mixture into a shallow dish, and cool. Stir in olive oil; cover and chill at least 24 hours.

Ingredients you will need

Olive Oil

Swordfish

Remove swordfish from marinade with a slotted spoon, discarding marinade.

Ingredients you will need

Swordfish

Marinade

Equipment you will use

Slotted Spoon

Arrange orange and lemon slices on a lettuce-lined platter. Top with swordfish, and garnish with fennel fronds, if desired.

Ingredients you will need

Swordfish

Lettuce

Fennel

Orange

Lemon

Equipment

Sauce Pan

Slotted Spoon

Ingredients

Servings:

black peppercorns 0teaspoons

dried thyme 237milliliters

dry white wine 5

garlic cloves, thinly sliced 710milliliters

torn iceberg lettuce 1Tbsp

finely chopped seeded jalapeño pepper 1medium

lemon, thinly sliced 1Tbsp

extra-virgin olive oil 1medium

orange, thinly sliced 1teaspoon

dried oregano 1teaspoon

paprika 1teaspoons

salt 567grams

skinned swordfish fillets, cut crosswise into thin slices 237milliliters

water 118milliliters

white wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.