Five-Ingredient Swordfish Escabeche

FASTER

GLUTEN-FREE

Makes 4 servings

Many cultures pickle fish—Japanese, Jewish, Scandinavian, and others. But this South American technique leaves the fish firmer, not slimy, with a better texture all around. Escabeche is a cold dish: Once cooked, the fish is put into a sweet-and-sour mixture, then chilled to be served on its own as an appetizer, or on salads, even in tortillas with sour cream and thinly sliced onions. It’s a fantastic summer make-ahead.

Four 4-ounce swordfish steaks

1 teaspoon ground black pepper

2 tablespoons olive oil

One 8-ounce jar Italian giardiniera

One 6-ounce jar marinated artichokes

1. Season the swordfish steaks evenly with pepper.

2. Heat the oil in a large skillet set over medium heat. Add the fish and cook, turning once, until cooked through, about 8 minutes. Transfer the swordfish to a 9-inch square glass or Pyrex baking dish.

3. Pour the contents of the jars of giardiniera and artichoke hearts over the fish. Cover and refrigerate for at least 8 hours or up to 24 hours. Cut the swordfish into cubes or strips before serving with the marinated vegetables.

Test Kitchen Notes

• Giardiniera is an Italian relish of vinegared vegetables, usually a mix of cauliflower, carrots, and other vegetables. Some giardiniera are spicy; others, mild. Use your preference.

• For an easy way to tell if fish is cooked through, see the Test Kitchen Notes at the One-Pan Tuna Skewers recipe here.

• Do not use aluminum bakeware to store the fish. It can react poorly with the marinade.

Voilà! There’s no substitute for freshly ground black pepper. It may seem faster to use the pre-ground stuff, but it’s usually missing the citrus and musk pop of the real thing. There’s no point in saving a few seconds to make a shoddier meal.