Steps:
- Place the fish in a noncorrosive bowl and pour over the wine, turning the steaks so that each of them is wet. Cover the bowl tightly with plastic wrap and permit the fish to rest in the wine for 1 hour, turning it several times.
- In a small saucepan over a medium flame, heat the oil nearly to a simmer and add the crushed bay leaves and the chile peppers. Remove the pan from the flame, cover it, and permit the oil to absorb the seasonings while the fish rests in the wine.
- Build a wood fire.
- Remove the fish from its bath, drying it on absorbent paper towels. Strain the oil and massage both sides of the fish with 1/2 cup of it. Sprinkle sea salt and freshly cracked pepper over the steaks. Pound the branches of bay or rosemary with a mallet to release their fragrant oils.
- Lay the steaks on a grill over red/white-hot embers and cover them with the pounded branches. Char the steaks for 45 seconds to 1 minute-30 seconds will be sufficient if your fire is hot enough-removing the branches, turning the steaks, replacing the branches, and charring their other sides.
- Rewarm the remaining 1/2 cup of oil and pour it over a large, shallow plate. Lay the charred steaks in the oil so their hot flesh can absorb it.
- Present the steaks then, still warm, or left to cool a bit if your hunger can abide the wait. You need only honest bread and wine and the warmth of the fire.
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K SJ
[email protected]I've made this recipe several times now and it's always a hit. It's a great weeknight meal that's easy to make and always delicious.
Hill Smith
[email protected]This recipe is a great way to impress your guests. It's elegant and delicious.
Johorul Islame
[email protected]I'm always looking for new ways to cook fish, and this recipe definitely delivered. The fish was cooked perfectly and the sauce was delicious.
MD Abu Nayeem
[email protected]I made this recipe exactly as written and it turned out perfectly. I highly recommend it.
mercy Beauty bea
[email protected]This recipe is a little time-consuming, but it's worth the effort. The fish is so flavorful and the sauce is to die for.
Williams oluomachi
[email protected]I've tried many swordfish recipes, but this one is by far the best. The fish was cooked perfectly and the sauce was divine.
User 9813
[email protected]I'm not a huge fan of fish, but this recipe was so good that I ate every bite.
Cleo S. Kuhlmann
[email protected]This was my first time cooking swordfish and it turned out amazing! I will definitely be making this recipe again.
Tuffour Samuel
[email protected]I made this recipe for a dinner party and everyone loved it. It's definitely a crowd-pleaser.
jesus pena
[email protected]I love the combination of flavors in this dish. The fish, the sauce, and the capers all come together perfectly.
Fahad Tanoli
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit.
Ezra Collinson
[email protected]I wasn't sure how I would like swordfish, but this recipe changed my mind. The fish was so tender and flavorful.
Nikita Trott
[email protected]I love how simple this recipe is. It's perfect for a weeknight meal.
Levon VOLT
[email protected]This dish was easy to make and turned out great! The fish was flaky and flavorful, and the sauce was light and tangy.
Hafizia Asia
[email protected]Wow, this recipe was a hit! The fish was cooked perfectly and the sauce was delicious. I will definitely be making this again.