From espetones to pinchitos, kebabs to brochettes, satay to kefta, foods cooked on skewers are favorite fare right around the world. They may have been invented for easy cooking over a wood fire, but brochettes are especially adaptable to pan-grilling in the kitchen. This makes them perfect for winter when the gas barbecue on the patio has been stored for the season.
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| Marinated swordfish grills on a plancha. |
Plancha means “metal plate.” (The same word is used for an “iron” for pressing clothing.) The kitchen plancha is a griddle or cast-iron grill pan that sets over the stovetop burner. It can be reversible, ridged on one side, flat on the other. Modern versions are electric and have no-stick surfaces.
How to grill on a plancha: Place the plancha over high heat until very hot, about 4 minutes. Sprinkle with coarse salt (same procedure whether using a flat or ridged grill pan). Place food to be grilled on the plancha. Keep the heat on high to get a good sear on the food. Don’t move it around. Turn the food when the bottom is browned.
Be sure to turn on the extractor fan to draw out the smoke from grilling. If you don’t have a plancha, substitute a large cast iron skillet. Use any type of skewer that fits the grill surface—metal or bamboo. Bamboo skewers are usually soaked in water before use to prevent their scorching.
Skewered and grilled foods usually benefit from a marinade. They may or may not be served with a sauce. Those espetones—whole sardines threaded on skewers and grilled at the beach—for instance, need only a squeeze of lemon.
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| Easy meal--skewered swordfish, side dish of cous cous. The cous cous can be served hot or cold, like a tabouleh salad. |
Swordfish Brochettes
Brochetas de Pez Espada
If swordfish is not available, any “meaty,” solid-fleshed fish can be substituted. Possibilities are monkfish (rape); dogfish shark (cazón), tuna (atún or bonito) or salmon.
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| Garlic, parsley, lemon and cumin for marinade. |
Makes 7 or 8 brochettes.
1 ¼ pounds swordfish fillets or steaks
½ teaspoon salt
¼ cup chopped parsley
3 cloves chopped garlic
3 tablespoons olive oil
3 tablespoons fresh lemon juice
Freshly ground black pepper
¼ teaspoon cumin
Onions cut in wedges stem to root
Lemon wedges to serve
Coarse salt (for grill-pan)
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| Quick marinade adds flavor. |
Remove skin and center bone from swordfish. Cut the fish into 1-inch cubes. Sprinkle it with salt.
In a bowl combine 1 teaspoon salt, parsley, garlic, oil, lemon juice, pepper, and cumin. Add the swordfish cubes and mix gently. Cover and marinate, refrigerated, at least 1 hour or up to 3 hours.
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| Thread fish on bamboo skewers. |
Remove swordfish from the marinade, saving the marinade. Thread 3 or 4 cubes of fish on skewers, alternating with onion wedges.
Heat a grill-pan. Brush the brochettes with some of the remaining marinade. If using a grill, stick a lemon wedge on a fork to wipe the grill rack to prevent the fish from sticking. If using a grill-pan, sprinkle it with coarse salt. Grill until fish is lightly browned on one side. Brush with any remaining marinade and turn the brochettes. Grill until done on reverse side. Serve accompanied by lemon.
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| Lamb kebabs grilling on a plancha. |
I've got a large cast iron plancha which is great on a barbecue and on a gas hob, but an Argentinian chef in Barcelona introduced me to small electric planchas that plug into a wall socket and they have fantastic heat control - much better than an induction hob! Great Brocheta recipe!
ReplyDeleteMad Dog: I've been seeing those electric planchas on cooking shows. They look terrific.
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