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1
Toast oregano just until the odor of the oregano is noticeable, do not burn.
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2
Oregano will begin to smoke lightly when ready.
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3
Mince the garlic, and saute it quickly in a very hot pan with as little olive oil as possible.
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4
Toast it until it's slightly browned.
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5
Remove from heat and reserve.
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6
Marinate the steaks in lime juice, water, and salt for 1 hour.
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7
Sauce: In a grinder or mortar, put the toasted oregano, bay leaves, allspice, peppercorns, cumin seeds, whole clove, salt, coriander, cinnamon stick, fresh garlic clove, and sugar.
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8
Grind thoroughly then add toasted garlic.
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9
Put the ground mixture in a saute pan and add 3/4 of a cup of water, 1/2 cup of red wine vinegar, and simmer for 15 minutes.
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10
Assembly: Meanwhile, remove the steaks from the marinade, take off their skins, cube, then pat dry.
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11
Heat another saute pan, then add olive oil.
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12
Put the swordfish into the pan and saute until it has a light, golden crust.
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13
Reserve the swordfish on a serving dish.
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14
Pour the oil from the pan and deglaze the pan with 1/4 cup red wine vinegar.
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15
Add herb and vinegar sauce to deglazed pan and bring to a boil.
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16
Add a touch of water if sauce becomes too thick.
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17
Spoon sauce over fish and garnish with sweet onions and red chilies.
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18
Serve at room temperature.
