This recipe is a modification of an old Savueur one. It is incredibly delicate when done right with none of the toughness that comes with overcooked Swordfish.
This dish is served at room temp or colder.
|(2) 1/2 lb Swordfish steaks, 1/2 inch thick|
|4 cloves garlic minced or microplaned|
|4 cloves garlic smashed|
|2 fresh bay leaves|
|1 cup extra virgin olive oil|
|1 large greed bell pepper, seeded and cut into 1/4 inch rings|
|1 onion, cut into rings|
|2 cups distilled white vinegar|