Cuban Flavor by Liza Gershman

Author:Liza Gershman
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2017-10-12T16:00:00+00:00

SERVES 6

INGREDIENTS

6 SWORDFISH STEAKS (8 OZ EACH), CUT ½-INCH THICK

12 CLOVES GARLIC, MINCED; DIVIDED

KOSHER SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE

2 CUPS FLOUR

1 CUP EXTRA-VIRGIN OLIVE OIL

4 BAY LEAVES

2 LARGE GREEN BELL PEPPERS, STEMMED, SEEDED, AND CUT INTO ¼-INCH-THICK RINGS

1 LARGE YELLOW ONION, CUT INTO ¼-INCH-THICK RINGS

2 CUPS DISTILLED WHITE VINEGAR

SERVE WITH:

RICE

PREPARATION

Rub the steaks with half the garlic, and thoroughly season with salt and pepper on both sides. Let sit for 20 minutes.

Place flour in a shallow plate, and coat each fish steak, shaking to remove excess flour.

Heat oil in a skillet over medium-high heat until sizzling. Add fish steaks and cook, turning over once, until browned on both sides and cooked through, approximately 5 minutes. Transfer the fish steaks to a serving bowl, and set aside.

Add the remaining garlic to the oil and cook, until golden brown, approximately 1 minute. Add in the bay leaves, peppers, and onion, and cook, until softened, approximately 4 minutes. Add in the vinegar and bring to a boil.

Pour the sauce over the fish steaks and let sit at room temperature for 1 hour before serving with a bed of rice.

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