Photo by Alex Lau, Food Styling by Susie Theodorou, Amy Wilson
We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano. There’s only a kiss of honey in there, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.
- 4 servings
- 1/2 cup plus 2 Tbsp. extra-virgin olive oil, plus more for grill
- 2 Tbsp. pine nuts
- 2 (12-oz.) swordfish steaks, about 1" thick
- Kosher salt, freshly ground pepper
- 1/4 cup red wine vinegar
- 2 Tbsp. drained capers, finely chopped
- 1 Tbsp. finely chopped oregano, plus 2 sprigs for serving
- 1/2 tsp. honey
- 2 large ripe heirloom tomatoes, halved, thickly sliced
- Prepare a grill for medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over medium heat, shaking often, until golden, about 4 minutes. Let cool and set aside for serving.
- Pat swordfish dry and season all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature 15 minutes.
- Meanwhile, whisk vinegar, capers, chopped oregano, honey, and 1/2 cup oil in a small bowl to combine; set marinade aside. Arrange tomatoes on a rimmed platter, overlapping slightly; set aside.
- Rub swordfish all over with remaining 2 Tbsp. oil and grill, undisturbed, until grill marks appear, about 4 minutes. Carefully turn over and cook on second side until fish is opaque all the way through, about 4 minutes. Transfer to reserved platter with tomatoes and top with oregano sprigs. Season with more salt and pepper. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour. To serve, scatter reserved pine nuts over.
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