Ingredients
Oil
- 1 cup vegetable oil
- ¼ cup annatto seeds
- 3 cloves garlic
- 1 bay leaf
- 1 dried ancho chile (stemmed and seeded)
Swordfish
- 2 lb swordfish (trimmed and cut into 1/2 inch cubes)
- 2 tsp kosher salt
- 1 stalk lemongrass
- 4 cloves garlic
- 2 tsp ginger (minced)
- 4 tbsp lime juice
- 2 tbsp red wine vinegar
- ¼ tsp fresh ground black pepper
Directions
Oil
Step 1
Warm the vegetable oil in a small saucepan over medium high heat with the annatto seeds, garlic, bay leaf and ancho chile. When it begins to bubble, turn off the heat and allow the mixture to steep for at least 45 minutes.
Step 2
Strain the oil through a fine mesh strainer and let cool. Store in an air-tight container. The annatto oil can be kept in the refrigerator for three weeks.
Swordfish
Step 1
In a large mixing bowl, season the swordfish with salt and let sit for 30 minutes. In a separate bowl, combine a ¼ cup of the flavored oil with the next six ingredients. Add the swordfish and toss to coat evenly. Cover and marinate for at least a ½ hour, up to 2 hours. Thread the swordfish onto small bamboo skewers before grilling.
Step 2
Grill swordfish skewers over a very hot grill. To keep the ends of the skewers from burning, place a strip of foil on the grill and arrange skewers so that ends are over the foil and not directly over the coals. Grill on both sides until lightly charred and cooked through, 2 minutes per side.
Step 3
*Annatto seeds can commonly be found in grocery stores with a large selection of Latino ingredients.
