Pickled Fish

• 1 cup water
• 1 cup dry white wine
• 1/2 cup white wine vinegar
• 1 tablespoon finely chopped seeded jalapeno pepper
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon dried thyme
• 5 garlic cloves, thinly sliced
• 5 black peppercorns
• 1 whole clove
• 1 1/4 pounds skinned swordfish fillets, cut crosswise into thin slices
• 1 tablespoon extra-virgin olive oil
• 1 medium orange, thinly sliced
• 1 medium lemon, thinly sliced
• 3 cups torn iceberg lettuce
• Chopped fresh fennel fronds (optional)

1. Combine the first 11 ingredients in a large saucepan, and bring to a boil. 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. Remove swordfish from marinade with a slotted spoon, discarding marinade.
2. Arrange orange and lemon slices on a lettuce-lined platter. Top with swordfish, and garnish with fennel fronds, if desired.

water, white wine, white wine vinegar, pepper, oregano, paprika, salt, thyme, garlic, black peppercorns, clove, swordfish, extravirgin olive oil, orange, lemon, torn iceberg lettuce, fresh fennel

Taken from www.myrecipes.com/recipe/pickled-fish (may not work)