Wash the fish steaks and pat dry with
kitchen towels. Rub with pepper on both
sides, but do not salt as it would draw
out the juices. Marinate for an hour in
the wine and vinegar.
Meanwhile, peel the garlic cloves, cut in
half and remove any green shoots in the
centre that can taste bitter. Cut each half
in four, so you end up with 16 slivers.
Heat a heavy ridged griddle pan on the
hob. Remove the fish from the marinade,
pat dry and make 4 well distributed small
incisions in each steak with a sharp knife.
Wrap a mint leaf round a garlic sliver and
insert one into each of the incisions.
Brush one side of each fish steak with
olive oil, place oiled side down on the
griddle, turn down the heat and cook for 3
minutes. Brush the second side with oil
while it is on the griddle, then turn the fish
over. Turn the heat up for one minute only,
then turn it down again and cook the
second side for another minute or two.
When the fish is cooked it should be moist
inside, with white flesh that flakes easily.
Take the fish off the heat and season
both sides, drizzle with olive oil, scatter
with the herbs and serve with the lemons
to squeeze over.