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1
Place the fish in a noncorrosive bowl and pour over the wine, turning the steaks so that each of them is wet.
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2
Cover the bowl tightly with plastic wrap and permit the fish to rest in the wine for 1 hour, turning it several times.
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3
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.
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4
Remove the pan from the flame, cover it, and permit the oil to absorb the seasonings while the fish rests in the wine.
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5
Build a wood fire.
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6
Remove the fish from its bath, drying it on absorbent paper towels.
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7
Strain the oil and massage both sides of the fish with 1/2 cup of it.
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8
Sprinkle sea salt and freshly cracked pepper over the steaks.
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9
Pound the branches of bay or rosemary with a mallet to release their fragrant oils.
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10
Lay the steaks on a grill over red/white-hot embers and cover them with the pounded branches.
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11
Char the steaks for 45 seconds to 1 minute30 seconds will be sufficient if your fire is hot enoughremoving the branches, turning the steaks, replacing the branches, and charring their other sides.
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12
Rewarm the remaining 1/2 cup of oil and pour it over a large, shallow plate.
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13
Lay the charred steaks in the oil so their hot flesh can absorb it.
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14
Present the steaks then, still warm, or left to cool a bit if your hunger can abide the wait.
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15
You need only honest bread and wine and the warmth of the fire.
