Swordfish Skewers with Escoveitch Tartar Sauce

Ingredients

  • 24 cherry tomatoes
  • 0.5 cup(s) rice vinegar
  • 0.5 cup(s) finely chopped flat-leaf parsley
  • pinch(s) of sugar
  • Vegetable oil
  • 2 pound(s) skinless swordfish steaks
  • 1 Scotch bonnet or habanero chile
  • + 9 more ingredients
    • Salt and freshly ground pepper
    • 0.5 small onion
    • 1 carrot
    • 0.5 teaspoon(s) finely grated lemon zest
    • 1 bay leaf
    • 7 allspice berries
    • 1 tablespoon(s) fresh lemon juice
    • 1 small chayote—halved lengthwise
    • 1 cup(s) mayonnaise

In a small saucepan, combine the Scotch bonnet half with the onion, allspice, bay leaf, vinegar and sugar and bring to a boil. Remove from the heat, cover and let stand for 30 minutes. Strain the vinegar into a medium bowl and let cool. Meanwhile, bring a medium saucepan of salted water to a boil...

View full recipe at Food & Wine

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