Serves 4

While this dish uses fish steaks which are then fried, you can use large marinated cubes of the fish, thread on to water soaked wooden skewers and grill over a wood fire. 

4              1-inch thick swordfish steaks

Coarser salt as needed

Ground white pepper as needed

2              tablespoon finely chopped parsley

4              cloves garlic, finely chopped

1               large bay leaf, crumbled

½             cup coarsely chopped very ripe tomato

1              cup wine vinegar

½             cup all-purpose flour or as needed

½             cup olive oil 

1.  Rinse the fish steaks in ice cold water and pat dry.  Place on a clean workspace.  Using a mortar pestle  make a paste with the salt, pepper,  parsley, garlic,  crumbled bay leaf.  Rub the seasoning paste on all sides of the four steaks. Place the fish steaks, in a single layer, in a non-reactive flat ceramic or glass casserole shaped dish or stainless steel pan.

2.  Sprinkle the chopped tomato over.  Slowly, pour in the wine, being careful not to “wash” the seasoning off the fish steaks.  Use enough wine to cover the fish completely.  With a fork, gently lift up each steak to make sure the wine reaches under them as well. 

3.  Cover and let steak for 30 to 60 minutes- not more.

4.  Drain from the marinade, dust with the flour, shaking off any excess, then pan fry in hot olive oil, 5 minutes , each side for 1 –inch thick steaks.Serve with boiled potatoes with extra chopped garlic,  some extra olive oil and vinegar on the side.