Swordfish Brochettes - Brocheras de Pez EspadaTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: A few minutes
Marinating time: At least 3 hours
Cooking time: 8 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:204.2 kcal
Proteins:11.1 g
Fats:16.9 g
Carbohydrate:2.1 g
Fibers:0.5 g
Sugar:0.9 g
Cholesterol:21.1 mg
Sodium:153.3 mg
Calcium:9.9 mg
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Swordfish with Salmoriglio Sauce
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
600
g
swordfish
30
ml
olive oil
1
tomato
1
onion
1
green alino pepper
salt
*Sauce for the grilled fish
3
cloves of garlic, minced
60
ml
chopped parsley
150
ml
extra virgin olive oil
juice of 1 large lemon
2.5
ml
salt
METHOD
- Cut the swordfish into cubes; place in a bowl with the olive oil and some salt.
- Cut the tomato, onion and pepper into eighths and add to the swordfish. Marinate for 30 minutes.
- Place the swordfish onto skewers, alternating with the vegetable pieces.
- Heat a grill, brush with olive oil and grill the brochettes, turning occasionally until the fish is cooked, about 8 minutes.
- Combine all the ingredients for the sauce, pour over the grilled fish and serve immediately.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
One of the most popular methods for cooking fish in Spain is a la plancha, or on a steel plate. Whole fish such as red mullet, sea bream, sole and sea bass are prepared in this way, with an incision made in the thickest part of the fish. Steaks and fillets from fish such as swordfish, monkfish and grouper are also grilled using this method. The fish is usually served with a sauce called "alino" that is poured over the grilled fish. In this recipe the fish is cut into cubes and placed onto skewers. You could substitute monkfish, conger, dogfish or any other firm-fleshed fish for the swordfish.
