Grilled Swordfish Escabeche

• Swordfish and Marinade
• 2 swordfish steaks, 3/4 to 1-inch thick,with skins removed
• 1/4 cup lime juice
• 1 1/2 cups water
• 1 teaspoon salt
• Sauce
• 1 teaspoon dried oregano
• 2 bay leaves
• 1/4 teaspoon allspice
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1 clove garlic, minced
• 1/2 teaspoon sugar
• 1/2 cup red wine vinegar
• 3/4 cup water

1. Combine marinade ingredients in a large plastic zipper bag; add swordfish steaks and refrigerate at least one hour.
2. Prepare sauce: combine all sauce ingredients together in a saute pan and simmer together 15 minutes, or until sauce is slightly thickened (it should remain a little thin, just not watery).
3. REMEMBER TO REMOVE THE BAY LEAF BEFORE SERVING.
4. Meanwhile, prepare your grill.
5. Remove swordfish steaks from marinade (discarding marinade) and grill about 5 minutes on both sides.
6. To serve, top with sauce.
7. This is good with rice and a fruity spinach salad!

swordfish, swordfish, lime juice, water, salt, sauce, oregano, bay leaves, allspice, black pepper, cumin, coriander, ground cloves, ground cinnamon, clove garlic, sugar, red wine vinegar, water

Taken from www.food.com/recipe/grilled-swordfish-escabeche-89235 (may not work)