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Pickled Fish

1 c Water
1 c Dry white wine
1/2 c White wine vinegar
1 tb Finely chopped seeded jalapeno pepper
1 ts Dried oregano
1 ts Paprika
1/2 ts Salt
1/8 ts Dried thyme
5 Garlic cloves -- thinly sliced
5 Black peppercorns
1 Whole clove
1 1/4 lb Skinned swordfish fillets cut crosswise into thin slices
1 tb Extra-virgin olive oil
1 md Orange -- thinly sliced
1 md Lemon -- thinly sliced
3 c Torn iceberg lettuce
Chopped fresh fennel fronds optional

Combine the first 11 ingredients in a large saucepan, and bring to a boil. Add swordfish; reduce heat, and simmer for 5 minutes. Spoon mixture into a shallow dish, and cool. Stir in olive oil; cover and chill at least 24 hours. Remove swordfish from ma

Arrange orange and lemon slices on a lettuce-lined platter. Top with swordfish, and garnish with fennel fronds, if desired.

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