Swordfish has a dense texture that has a tendency to go dry when it’s cooked. For this reason, one of the best ways to prepare it is to cut it into cubes, then marinate and cook the cubes as brochettes. In this case, the fish is browned briefly and then marinated for up to several days. It holds up beautifully in the marinade, soaking up all the mouthwatering juices and transforming itself into irresistibly tender morsels. Most recipes for this dish call for plain white vinegar; instead, use the best sherry vinegar you can find.

Ingredients

• 4 tablespoons vegetable ­oil
• 2 pounds swordfish fillet, cut into 1­-­inch ­cubes
• 1 tablespoon coarse sea salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all­-­purpose ­flour
• 1 medium red bell pepper, ­diced
• 1 green bell pepper, ­diced
• 1 medium red onion, ­diced
• 8 bay leaves (fresh if ­possible)
• 1 teaspoon chopped fresh ginger
• 1 teaspoon ­paprika
• 1 tablespoon mixed peppercorns (or ­white)
• 2 tablespoons minced pickled (or fresh) hot chili ­peppers
• 1 cup green olives, ­pitted
• 1/2 cup capers, ­drained
• 2 cups extra ­virgin olive ­oil
• 1 cup sherry ­vinegar

Instructions

1. Heat the oil in a large skillet over medium flame. Season the fish cubes with the tablespoon of salt and the teaspoon of pepper. Dredge them in the flour, and shake off the excess flour. Add to the skillet and sauté until golden brown on all sides, turning them over constantly, 1 minute on each side, until lightly browned.

2. Transfer the fish cubes to an ovenproof glass dish or glass storage container.

3. Add the peppers and onions to the skillet and sauté for 3 minutes, or until soft. Then add all the remaining ingredients, plus salt and pepper to taste, mix well, and then remove to a glass dish. (Add more oil and vinegar, in equal parts, if necessary to cover the solid ­ingredients.)

4. Allow the escabeche to cool, then cover and refrigerate it for at least 8 hours and up to 4 days. Serve at room temperature with toothpicks for easy pickup.

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Salt-Crusted Wild Striped Bass
Shrimp Appetizer

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