Tuesday, July 19, 2011

Swordfish Brochettes, Spanish Style

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One of my favorite ways of preparing fish in the summer is on the grill.  If the fish is very fresh, all you need is a small amount of olive oil and some lemon and garlic.  As a variation, I sometimes cut the swordfish in medium pieces and cook it kebabs style with tomatoes, zucchini, onions and whatever else is in season.

In the recipe below, the swordfish is grilled in the Spanish style and served with a sauce called "alino" that is poured over the fish after it is grilled.  As an alternative, you could cook the steaks "a la plancha"  in a very hot plate in the oven.   You can substitute monkfish, halibut, grouper or any other firm-fleshed fish for the swordfish.

I have eaten fish in most parts of the world but I can tell you, without reservation, that the best fish I have ever eaten has been in Spain. I don't know if it's the variety of fish, the quality or the cooking method but it is "sans pareil". This is an approximation of what you will get when you order swordfish at a Spanish restaurant.

As a caveat, make sure what you are buying.  I purchased some swordfish a few months ago that came from Nicaragua and although it smelled fine, it tasted terrible.  Swordfish has been fished almost to extinction and I have even heard wild stories of substitution, including shark.   When I was young, I remember my mother bringing home big swordfish steaks.  Have you noticed their size today? If you want real swordfish, order it at a good restaurant or purchase it at reputable fish market where you will spend extra but at least you will get the real deal.

Serves 3-4


- 600 g (1 lb. 5 oz.) Swordfish

- 2 tbsp. olive oil

- 1 tomato

- 1 onion

- 1 green pepper

- Salt

Sauce for the grilled fish

- 3 cloves of garlic, minced

- 4 tbsp. chopped parsley

- 150 ml (10 tbsp.) extra virgin olive oil

- Juice of 1 large lemon

- 1/2 tsp. salt


1.Cut the swordfish into cubes; place in a bowl with the olive oil and some salt.

2.Cut the tomato, onion and pepper into eighths and add to the swordfish. Marinate for 30 minutes.

3.Place the swordfish onto skewers, alternating with the vegetable pieces.

4.Heat a grill, brush with olive oil and grill the brochettes, turning occasionally until the fish is cooked, about 8 minutes.

5.Combine all the ingredients for the sauce, pour over the grilled fish and serve immediately

Recipe adapted from Worldwide Gourmet
Photo, Cooking Light

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