Ingredients
- 2 swordfish
- 2 bay leaves
- 2 allspice
- 1 garlic clove
- 1 garlic
- 1 clove
- 1 cinnamon
- 350 ml water
- 180 ml vinegar
- 180 ml water
- 120 ml wine vinegar (red)
- 60 ml juice
- 60 ml oil
- 3 gr salt
- 2 gr sugar
- 1 gr cumin seeds
- 1 gr peppercorns
- 1 gr oregano
- 2 slices chilies
- 1/2 slices onion
Assembly: ========= Meanwhile, remove the steaks from the marinade, take off their skins, cube, then pat dry. Heat another saute pan, then add olive oil. Put the swordfish into the pan and saute until it has a light, golden crust. Reserve the swordfish on a serving dish. Pour the oil from the pan and deglaze the pan with quarter cup red wine vinegar. Add herb and vinegar sauce to deglazed pan and bring to a boil. Add a touch of water if sauce becomes too thick. Spoon sauce over fish and garnish with sweet onions and red chilies. Serve at room temperature.