Swordfish

Do you ever find yourself flipping through a cookbook just because you're bored? Sometimes nothing catches your eye, other times a recipe will jump out at you screaming "COOK ME!".
This is what happened yesterday. Flipping through one of Paul's cook books, Regional Foods of Southern Italy by Marlena De Blasi, I came across a simple dish - Pesce Spada di Bagnara (swordfish in the style of Bagnara).
It sounded interesting, marinating the steaks in red wine, bathing it in a chili & Bay oil, & cooking it over charcoal. I thought I'd give it a try. Living in an apartment I don't have access to a charcoal fire so the pan had to do.
The portions here are one third of what was in the cookbook, with the method changed to allow for the lack of a charcoal fire.


Ingredients
1x 400g or 2x 200g swordfish steaks
2/3 cup red wine (I used Pinot Noir)
1/3 cup olive oil
3 bay leaves crushed
1/4 tsp dried chili
Salt
Black Pepper
Rosemary sprigs

Method
Place the fish into a non-corrosive bowl & add the wine.
Cover the bowl & let the fish marinate for an hour or so, turning it occasionally.
Meanwhile, in a small saucepan heat the oil till its almost simmering, then remove from the heat & add the bay leaves & chili.
Cover and let it cool & infuse.
Remove the fish from the wine & discard the wine.
Pat dry the fish with paper towel.
Pour half the cooled oil over the fish & massage the oil into the flesh.
Season well on both sides with salt & pepper.
Heat a heavy based fry pan.
Bruise the rosemary sprigs to release the oils.
place the fish into the fry pan and lay the rosemary sprigs on top.
Cook the steaks for no more than a minute, then remove the rosemary, turn the fish & replace the rosemary on top.
On a plate pour the remaining oil.
Remove the fish from the pan & place onto the plate, allowing it to absorb the oil.
Can be served immediately or allowed to cool.