How to cook Cuban Grilled Fish Steaks with Vinaigrette
- 4 swordfish (kingfish or snapper) steaks (about 6 to 8 ounces each and 1/2 inch thick)
- salt and freshly ground black pepper to taste
- Juice of 1 lime
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 tablespoon brine-packed Spanish capers, drained (for garnish)
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 cup olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon finely chopped fresh parsley
- On a nonreactive platter, season the swordfish steaks with salt, pepper, and the lime juice, rub them with olive oil and garlic, and allow them to marinate at room temperature for at least 1 hour.
- If grilling, prepare a charcoal or wood fire. If broiling, preheat the broiler.
- Combine the vinaigrette ingredients in small bowl and set aside.
- If grilling, cook on an oiled rack over a charcoal or wood fire 5 to 7 minutes on each side, brushing each side with the marinade before grilling.
- If broiling, place the swordfish steaks in a pan lined with lightly oiled aluminum foil and broil 3 to 4 inches from the heat source for 5 to 7 minutes on each side, brushing each side with the marinade before broiling it.
- Transfer the fish steaks to a heated platter and pour the vinaigrette over them.
- Sprinkle with capers and serve immediately.
- Dish may be accompanied by some asparagus too.
The Cuban Grilled Fish Steaks with Vinaigrette recipe very easy to prepare and so good!
The Cuban name for this recipe is Pescado a la Parilla con Salsa Vinagreta
This recipe for Cuban Grilled Fish Steaks with Vinaigrette serves/makes: 4
The Cuban Grilled Fish Steaks with Vinaigrette recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Swordfish
Preparation Method: Broiled/Grilled