Recipe and photo courtesy of Chef Jamil Pineda, Michael’s on East.
Spanish Point Swordfish Escabeche with Sautéed Peppers, Onions, Green Olives, Capers, Tomatoes & Lime Juice, Served with Crispy Yucca & Sweet Corn Salsa
For the Escabeche Sauce
½ cup Champagne vinegar
½ cup tomato sauce
½ cup tomato ketchup
1 Tablespoon Sriracha
1/3 cup honey
Salt and Pepper to Taste
In a bowl, whisk all the Escabeche sauce ingredients together to incorporate. Taste and adjust seasonings, if desired. Set aside until the dish is ready to be served.
For the Sweet Corn Salsa
3 large ears of corn
1 Tablespoon olive oil
1/4 red onion, diced
2 ripe tomatoes, seeds slightly removed and diced
1 jalapeño pepper, seeded and minced
Juice of one lime
1/3 cup fresh cilantro, chopped
Salt to taste
Remove the husk and strings from the corn. Brush with oil and place the ears of corn on the grill for a little color, approximately 2-3 minutes, rolling to heat all sides.
Once grilled, slice corn off the cob and add to bowl with remaining ingredients and stir. Taste and adjust seasonings as desired, adding more salt or lime juice for added flavor. Set aside until the dish is ready to be plated.
For the Crispy Yucca
2 large Yuccas
1 Tablespoon Olive Oil
½ teaspoon Chili Powder
1 teaspoon Salt
Freshly Ground Black Pepper, to taste
Preheat oven to 450 degrees F. Peel the yuccas with a vegetable peeler to remove waxy skin. Chop in half and then slice each half into fry-shapes (log style).
Place sliced yucca into a large pot and filled with water. Heat on the stovetop until water comes to a boil. Allow to cook in boiling water for 10 minutes. Strain the yucca from water and rinse with cold water.
Place the yucca in a large bowl and top with olive oil. Sprinkle with chili powder, salt and pepper and lightly toss to coat.
Line onto a baking sheet (do not overcrowd) and bake for 15 minutes. Remove from oven and flip yucca fries. Return to oven and cook for an additional 15 minutes. Keep warm until the dish is ready to be plated.
For the Swordfish
3 Swordfish Steaks, Roughly 3/4 Inch Thick
4 oz Olive Oil
1 Tablespoon Garlic, Minced
1 Cup of Julienned Red and Yellow Bell Pepper
2 Tablespoons of Grated Fresh Ginger
1 Tablespoon of Capers
½ Cup of Pitted Whole Spanish Green Olives
1 Large Julienned Red Onion
1 Large Tomato, Seeded and Julienned
2 Fresh Limes, Cut In Half For Garnish
Salt and Fresh Ground Black Pepper
Add 2 oz oil to a large heavy skillet over medium high heat. Add ginger, garlic and onions and sauté for until aromatics are fragrant. Add bell peppers and tomatoes and sauté for two minutes. Add the capers and olives. Pour Escabeche sauce over vegetables. While you prep and cook the fish, let the sauce simmer over medium heat until the sauce is slightly thickened.
While the sauce is simmering, season swordfish steaks with salt and pepper. In a heavy skillet, add the oil and heat over high heat. Add the swordfish to the hot oil and cook 2 minutes on one side until golden brown. Turn the fish, add the Escabeche sauce on top and cook for an additional 2 to 3 minutes until the fish is thoroughly cooked. Serve immediately.
In the middle of a large plate, place a piece of swordfish. Add the Escabeche sauce on top, place the yucca next to the fish, top with corn salsa and serve!