Pez Espada Asada con Salsa de Jitomate y AlcaparrasAlong the Pacific Coast and Baja regions of Mexico, locally-caught swordfish is prepared in just about every way. For this recipe, the fish can be grilled over coals or on a stovetop grill pan. The accompanying sauce can be made while the fish marinates.
Mix the wine, lime juice, Maggi, and garlic in a small bowl and pour over the fish.
Turn the fish to coat with the marinade.
Cover and refrigerate about 1 hour.
Meanwhile, heat the oil and butter in a medium skillet over medium heat and cook the onion until it starts to brown, about 4 minutes.
Add the tomatoes, and cook, stirring, until most of the juices evaporate.
Add the capers, serrano chile, cilantro, ¼ teaspoon of the salt, and pepper.
Cook 1 minute.
Set aside.
Prepare an outdoor grill, or preheat a grill pan.
Sprinkle lightly with the remaining salt, and brush with olive oil.
When the grill is ready, or the pan is heated, grill the fish about 4 minutes on each side or until it is lightly browned on the outside, opaque inside, and just barely flakes when tested with a fork.
To serve, reheat the sauce and spoon over the grilled fish.