Abby Hocking / Food & Wine
Active Time
25 MIN
Total Time
4 HR 25 MIN
Yield
Serves : 4 tapas

Swordfish marinated in a combination of olive oil, vinegar, garlic and paprika takes on superb tangy flavor. Chef José Andrés coats the fish in flour, then fries it until crisp, creating an addictive little tapas snack. Slideshow: More Swordfish Recipes

How to Make It

Step 1    

On a cutting board, smash the garlic 
with a pinch of salt and use the flat side of 
a chef’s knife to create a smooth paste. Transfer to a large bowl and stir in the 1/4 cup of olive oil, the vinegar, paprika, cumin, 
bay leaves, 1 teaspoon of salt and 2 tablespoons of water. Add the fish and toss 
to coat. Refrigerate covered for at least 
4 hours or up to 10 hours.

Step 2    

In a large cast-iron skillet, heat 1 inch 
of olive oil to 350°. Spread the flour in 
a shallow bowl. Remove the fish from the marinade and coat it in the flour, using 
your fingers to press the flour into the fish. Working in 2 batches, fry the fish, turning 
a few times, until golden brown and cooked through, about 5 minutes per batch. Transfer the fish to a paper towel–lined baking sheet and season with salt. Transfer to a platter and serve immediately.


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