Pesce Spada di Bagnara

1. 1

   Place the fish in a noncorrosive bowl and pour over the wine, turning the steaks so that each of them is wet.

2. 2

   Cover the bowl tightly with plastic wrap and permit the fish to rest in the wine for 1 hour, turning it several times.

3. 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.

4. 4

   Remove the pan from the flame, cover it, and permit the oil to absorb the seasonings while the fish rests in the wine.

5. 5

   Build a wood fire.

6. 6

   Remove the fish from its bath, drying it on absorbent paper towels.

7. 7

   Strain the oil and massage both sides of the fish with 1/2 cup of it.

8. 8

   Sprinkle sea salt and freshly cracked pepper over the steaks.

9. 9

   Pound the branches of bay or rosemary with a mallet to release their fragrant oils.

10. 10

    Lay the steaks on a grill over red/white-hot embers and cover them with the pounded branches.

11. 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.

12. 12

    Rewarm the remaining 1/2 cup of oil and pour it over a large, shallow plate.

13. 13

    Lay the charred steaks in the oil so their hot flesh can absorb it.

14. 14

    Present the steaks then, still warm, or left to cool a bit if your hunger can abide the wait.

15. 15

    You need only honest bread and wine and the warmth of the fire.

* Per serving · 4 servings · Values may vary.