Wine and Garlic Black Scabbard

In Madeira, Wine and Garlic Black Scabbard fish steaks are first marinated, then fried.  However,  you can use large marinated cubes of the fish. (Other firm fish can be substituted if you can not get the black scabbard.) Simply thread the fish cubes onto water soaked wooden skewers and grill over a wood fire. In Madeira, branches of he bay leaf shrub are often used.  Fresh tuna steaks may be substituted.

Serves 4

• Four 1-inch thick fish steaks (about 2 lbs) or cut in large cubes
• 2 teaspoons coarse salt or as needed
• 1/4 teaspoon ground white pepper or to taste
• 2 tablespoons finely chopped parsley
• 2-4  garlic cloves, finely chopped
• 1 large bay leaf, crumbled
• Pinch crushed dried chili pepper
• 3/4 cup olive oil, divided
• 1/4 cup coarsely chopped very ripe tomato
• 1 cup wine vinegar, red or white
• 1/2 cup all-purpose flour or as needed

1. Rinse the fish steaks in ice cold water and pat dry. (Leave as steaks or cut the fish into large cubes.) Place on a clean workspace.
2. Use a mortar pestle to make a loose seasoning paste with the salt, pepper, parsley, garlic, crumbled bay leaf and 1/2 cup olive oil.
3. Rub the seasoning on all sides of the fish and place the fish, in a single layer, in a non-reactive flat ceramic or glass casserole shaped dish or stainless steel pan.
4. Sprinkle the chopped tomato over. Slowly, pour in the wine vinegar, being careful not to “wash” the seasoning off the fish. Use enough wine vinegar to cover the fish completely. With a fork, gently lift up each piece of fish to make sure the wine reaches under them as well.
5. Cover and let stand for 30 to 60 minutes- not more.
6. Drain from the marinade, dust with the flour, shaking off any excess, then pan fry in remaining olive oil, 5 minutes, each side for 1 –inch thick steaks.  Serve the wine and garlic marinated black scabbard or substitute with boiled potatoes with extra chopped garlic, some extra olive oil and vinegar on the side.