BEATING THE BIRDS TO THE LOQUATS

 

Loquats are not quite ripe.

The fruits on the loquat tree have turned from green to yellow. They’re not quite ripe, though. They need to be as orange as an apricot to be really sweet. Besides the color of their skins, I’ll know they’re ripe because the birds will beat me to them! 

Loquats (Eriobotry japonica) are called nísperos in Spanish. The egg-shaped fruit ripens in the spring, much earlier than apricots. The trees grow in subtropical climes along the south and east coastlines of Spain. Loquats grown in Alicante province have a protected quality denomination, Nísperos de Callosa d’en Sarrià.

Loquats are easy to peel—just cut off the stem end and strip back the skin. In the center are dark, knobby seeds (from one to five, but averaging three). Once ripe, the fruit is sweet, somewhat like a spicy pear in taste. The flesh is firm but juicy.

The loquats I picked early are juicy but more sour than sweet. They are just right in a sprightly spring salad. The combination of fruit with smoked ham (or smoked turkey) plus cheese will work just as well once the fruit is fully ripe. Use more or less lemon juice/honey in the vinaigrette to balance the flavors.

Sliced loquats, diced ham, and cheese make a sprightly spring salad.

Spring Salad with Loquats and Spinach

Ensalada de Primavera con Nísperos y Espinacas

Peel loquats, remove seeds. 

2-3 servings.

2-3 loquats (5 ounces)

4 tablespoons lemon juice

½ teaspoon Dijon mustard

½ -1 teaspoon honey

½ teaspoon salt

3 tablespoons extra virgin olive oil

2 teaspoons chopped fresh tarragon or basil

1 cup (3 ½ ounces) diced smoked ham

½ cup (2 ounces) diced mozzarella or fresh goat cheese

¼ cup slivered red bell pepper

1 ½ cups baby spinach leaves

Chopped pistachios

Chopped green onion

Peel the loquats. Cut them in half and remove the black seeds. Slice them into a bowl. Sprinkle them with 1 tablespoon of the lemon juice.

In a small bowl combine the mustard, honey, salt, and 3 tablespoons of lemon juice. Whisk in the oil and the chopped herbs. 

Add the ham, cheese, and red pepper to the sliced loquats. Add half of the dressing and mix well. (The salad can be prepared up to this point and left to macerate 1 or 2 hours.)

When ready to serve the salad, place the spinach in another bowl and toss with remaining dressing. 

Divide the spinach between two or three salad plates. Spoon the loquat-ham-cheese onto the spinach. Scatter with pistachios and chopped onion.

More loquat lore: Loquat Mousse.

CAUSE FOR CELEBRATION

 What’s the occasion? I received a gorgeous gift this week—a 3 ½-pound chuletón, rib steak, of Retinto beef. No occasion, except to celebrate fine food.

Thick-cut, bone-in rib steak of Retinto beef. Cause for celebration.

Retinto cattle are an autochthonous breed native to southwestern Spain, ranging from Extremadura in the north to the beaches of Cádiz in the south. Literally the beach. The cows are sometimes seen meandering on the sands at the edge of the Roman ruins of Baelo Claudia at Bolonia (near Tarifa, Cádiz). 

My son Ben, who surfs along this coast, remembered that I had long been wanting to try this esteemed beef and brought me the steak. He also fired up the grill and cooked the meat to perfection—lightly charred on the outside, rare in the center.

No recipe needed! Sear the meat on both sides. Flip again and grill a few minutes longer. Douse the flare-ups. Serve the fine meat rare.

Carve the meat off the bone, then slice it thickly perpendicular to the bone.

Sprinkle with coarse salt. No sauce needed. Well, maybe a dab of this piquant Gilda sauce.

Although meat of this quality requires neither sauce nor sides, I produced a “Gilda” steak sauce (recipe below), mushroom sauté, and patatas fritas, olive oil fries, to accompany the meat. 

Chopped piparra peppers, olives, and anchovies.

For the sauce, I started with the ingredients of the Basque tapa, the Gilda, and turned them into a piquant sauce. The Gilda, invented in San Sebastian, consists of olives, anchovies and pickled green chilies (guindillas or piparras) speared on toothpicks. The tapa was supposedly invented in the early 1950s to immortalize Rita Hayworth in the film of the same name—Hayworth being “hot,” “salty,” “smooth.” 

Piparra green chilies from the Basque country are mildly-hot, not crazy-hot, similar to Italian peperoncini. The addition of Sherry to the sauce is a nod to the region where Retinto cattle are raised, near where Sherry is produced.

Good with steak, the sauce would also go nicely with a burger or grilled lamb chops. 

Gilda Sauce with Green Chilies

Salsa La Gilda 

¼ cup (packed) coarsely chopped parsley

2 cloves garlic

½ cup drained piparra peppers (3 ounces)

½ cup drained pitted Manzanilla olives (3 ounces)

1 ounce canned anchovies in olive oil (about 6)

2 tablespoons extra virgin olive oil

2 tablespoons mayonnaise

1 teaspoon dry Sherry

Pinch of oregano

Freshly ground black pepper

Place the parsley and peeled garlics in a mini-processor and chop finely. Remove stems from the peppers and cut them in half. Place in the processor with the olives and anchovies. Process until chopped. Add the oil, mayonnaise, Sherry, oregano, and pepper. Process until finely chopped. 

Scrape the sauce into a bowl to serve. If preparing in advance, refrigerate the sauce, covered. Bring to room temperature before serving.

For a cookbook (in Spanish): Recipes with Retinto Beef

All about steak and a recipe for chimichurri.

Steak Salad.

Steak Sandwich and Mushroom Ketchup.

SOME LIKE IT HOT

 

Hot almond soup, quick to make with almond milk.

Last summer when I was sweltering I got the cool idea to make ajo blanco—white gazpacho with garlic and almonds—using store-bought almond milk. Never mind shelling a pile of almonds. The mood passed and I never tried it. Today I see that the expiry date on that carton of almond milk is a week away. I certainly don’t want it to go bad.

Transitioning into spring, I still want hot soup for lunch. Why not hot ajo blanco? Sounds weird, but it’s delicious! 

Almond milk is a product that has been around since medieval times. In Europe it cannot be labelled as “milk” (leche). It is labelled bebida de almendras, or "almond drink". The supermarket brand of almond milk that I purchased contains 4.5 percent almonds. The rest is water. It is fortified with vitamins. Almond milk needs to be refrigerated once opened and used within three days.  Almond milk is available both sweetened and unsweetened. For this recipe use unsweetened, unflavored almond milk. 

Chilled ajo blanco, a Málaga specialty, is usually served garnished with sweet muscatel grapes. I've used D.O. Málaga raisins  instead of grapes for the hot version. Málaga raisins need to be seeded. 

The soup is vegan, but can be embellished with chopped serrano ham or diced cooked chicken if desired. Fried sliced almonds and garlic chips make a crunchy garnish. Serve croutons of fried bread to accompany. The soup makes a lovely starter for a dinner party.

You can make the soup in advance, but you will need to blend it again before reheating as it becomes lumpy in cooling. Thin it with water if needed.

To make croutons of fried bread to accompany the soup: Cut 1 or 2 slices of bread into 3/8-inch dice. In a small skillet, heat 2 tablespoons of olive oil and fry the diced bread, turning, until golden on all sides. Skim out and reserve the croutons.

I may yet try making chilled White Gazpacho using almond milk. Summer is right around the corner.

Garnishes make the soup: slivered almonds, garlic chips and sweet Málaga raisins.  A drizzle of extra virgin olive oil. Serve croutons of fried bread to accompany the soup.

The soup is vegan, but you can garnish with chopped ham if you like.

Hot and Savory Almond Soup

Ajo Blanco Caliente

Swap almond milk for almonds.

Serves 4.

4 ounces bread (6 baguette slices) + more if making croutons of fried bread

6 cups unsweetened almond milk

¼ cup Málaga muscatel raisins

3-4 cloves garlic

1/3 cup olive oil + additional to finish

¼ cup sliced almonds

2 teaspoons salt

1 tablespoon Sherry vinegar

Croutons of fried bread

Break or slice the bread into chunks. Place them in a bowl or pan and add 3 cups of the almond milk. Let the bread soak until softened, 15 minutes.

Remove stems and seeds from the raisins and set them aside. (If using raisins that are very dry, soak them in hot water to cover for 5 minutes.)

Coarsely chop 1 or 2 cloves of the garlic and add to the bread. Slice remaining 1 or 2 cloves of garlic crosswise. Heat the oil on medium heat in a small skillet. Add the almonds and sliced garlic. Fry them until golden. Remove the skillet from the heat and skim out the almonds and garlic onto a paper towel. Reserve them to garnish the soup. Let the oil cool.

Use an immersion blender to blend the bread, almond milk, and garlic until very smooth. Blend in 2 cups of the remaining almond milk, salt, and vinegar. With the blender running, slowly add the oil. 

Place the pan on medium-high heat, stirring frequently. When the soup begins to simmer, lower heat to medium-low and cook for 5 minutes, stirring frequently. The soup will thicken as it cooks. Add remaining almond milk (or water) to thin it to desired consistency.

Ladle the hot soup into bowls. Garnish with raisins, fried almonds and garlic. Drizzle a little oil on top. Serve accompanied by croutons.

More recipes for ajo blanco and other versions of almond soup:

Chilled ajo blanco with grapes.

The real deal, White Gazpacho with Grapes. Chilled almond-garlic soup garnished traditionally, with grapes.

Ajo Blanco Sauce with Grilled Chicken and Figs.

Cold Almond Cream (Mazamorra).

White Gazpacho with Pine Nuts.

Black and White Garlic Gazpacho.

Savory Almond Soup.

Sweet Almond Soup.

Almond-Gazpacho Sorbet.

MUSHROOMS TO STUFF

Mushrooms are almost 3 inches across!

Having already enjoyed my annual Holy Week bacalao day, I am finishing the week with vegetarian meals. Today’s was inspired by a lucky find at the market—huge mushrooms. I couldn’t bear to slice them up. These beauties were meant for stuffing.   

The stuffing is chopped spinach mixed with beaten egg that bakes with a cheesy topping. Baking the mushrooms briefly before stuffing allows some of their moisture to cook out so that it doesn’t mix with the raw egg in the stuffing mix. 

Big, meaty mushrooms are perfect for stuffing.

Serve the mushrooms as a starter.

 Stuffed Mushrooms

Champiñones Rellenos

Serve the mushrooms, one per person, as an appetizer or starter, or two or three on a bed of rice for a main dish.

5-6 large (2 ½ inch-) mushrooms (1 pound)

2 tablespoons olive oil + additional for the pan

1 cup chopped spinach, packed (2 ounces)

¼ cup chopped scallions

2 eggs

½ teaspoon salt

Freshly ground black pepper

3 tablespoons grated cheese

Arugula to serve

Preheat oven to 375ºF.

Clean the mushrooms by wiping them with a damp cloth. Twist the stems and remove them, leaving hollows for the stuffing. (Save the stems for another use.) Lightly oil an oven pan. Set the mushrooms in it, hollow side down. Drizzle a little oil over the mushrooms. Bake them for 8 minutes.

Heat the oil in a small skillet. Sauté the spinach and scallions until spinach is wilted and all the liquid has cooked off, 3 to 5 minutes. Remove from the heat.

Beat the eggs in a bowl with the salt and pepper. Add the spinach and mix well.

Mushroom caps baked with spinach, egg, cheese.

Remove the mushrooms from the oven. Turn them right side up. Fill the mushrooms with the egg-spinach mixture. Top the mushrooms with grated cheese.

Bake the mushrooms until the eggs are set and top lightly browned, about 15 minutes.

Serve the mushrooms hot or room temperature. Garnish with arugula or salad greens.

Another way to stuff a mushroom: Quail Eggs in Mushroom Nests.

BACALAO FOR SPRINGTIME

 

Hello, springtime! Welcome to spring flowers and rain showers, to orange blossoms and artichokes. Oh, hello Holy Week too. Let’s bring them all together in a bowl—salt cod for a Lenten meal and spring’s fresh vegetables, artichokes, fava beans, and green onions. 

This recipe combines salt cod and spring vegetables with fideos, a kind of pasta. The dish comes from Albacete and Murcia (eastern Spain) where it is a traditional dish for Semana Santa, Holy Week, which begins tomorrow with Palm Sunday. 

Fideos are the same as vermicelli noodles, only in Murcia they are known as aletría. This word comes from the Arabic, itriyya, meaning threads of dried pasta. In case you were wondering where pasta came from, yep, the Arabs (Moors) introduced pasta made with hard durum wheat to Spain (and southern Italy) back in medieval times.

Pasta with Salt Cod

Aletría (Fideos) con Bacalao

Fideo noodles cook right in the pan with vegetables and cod. Saffron adds a sunny yellow.

Fresh artichokes, fava beans, green onions, potatoes and cauliflower go into this pasta dish.

Start this recipe two or three days before you intend to serve it as the salt cod needs to be soaked for 36 to 48 hours. Soaking in several changes of water rehydrates the flesh and removes the salt.

Most cuts of dry salt cod will have skin and bones. Soaking followed by a plunge in boiling water make it easy to pull the softened flesh away from the bones. If you start out with 12 ounces of dry cod, you’ll have 7 to 8 ounces of fish pieces after removing skin and bones. 

The artichokes can be cooked in the pan along with the potatoes or, if preferred, cooked separately and added to the dish at the end. (Frozen artichoke hearts can be substituted for the fresh ones.)

Peeled fava beans.

Fava beans: to skin or not to skin? Home cooks (and me) use the shelled favas as they are, with the outer skins. But they are a lovely spring green if you first blanch them in boiling water, then pinch the inner fava from its skin. And they don’t need additional cooking, can be scattered on top of the fideos. (When I prepared the dish that appears in the photos, I added half the favas, unskinned, to the pan with the cauliflower. The remainder I peeled the skins and added the green favas to the pasta at the end of cooking.)

 

Green onions don't have a bulb.

Use green onions—also called scallions—if they are available (cebolletas in Spanish). Chop some of the green part as well as the white. They need only a minute to sauté. If you’re lucky enough to find green garlic shoots, substitute them for the garlic cloves. 

Green garlic shoots.

Use No.4 fideos, the fattest ones, or else the Catalan-style pasta called fideua, which are short, thin noodles with pinholes. If fideos are not available, use spaghetti broken into 2-inch lengths.

Cod (left) has been soaked and bones removed.

Serves 4.

12-16 ounces dry salt cod

6 cups water

4 tablespoons olive oil

1 tablespoon pine nuts

1 cup chopped green onion

2 cloves chopped garlic

Pinch of saffron threads

¼ teaspoon cumin

½ teaspoon pimentón (paprika, not smoked)

½ cup peeled and chopped tomato

2 medium artichokes 

2 medium potatoes (8 ounces)

½ teaspoon salt

1 cup cauliflower florets

1 cup shelled fava beans

1 cup fideo noodles (4.5 ounces)

Chopped parsley, to serve

Cut the piece of cod crosswise into 3 or 4 sections (include fins too). Rinse them in cold water to remove excess salt. Place them in a nonreactive container and cover with cold water. Cover and refrigerate 10 to 12 hours. Drain the cod, rinse it, and cover with fresh water. Refrigerate. Change the water every 10 to 12 hours until de-salted, usually 36 to 48 hours. (Thin pieces or cut-up cod may need less soaking.) 

Bring 6 cups of water to a full boil. Place the pieces of cod in the water and immediately remove the pan from the heat. Let the cod soak 5 minutes. Lift it out with a slotted spoon. Save the water for cooking the pasta.

When the cod is cool enough to handle, use fingers to pull off skin and all the bones. (Skin and fins can be added to the reserved water and cooked 5 minutes.) The cod will naturally break up into bite-size pieces. Reserve them.

Heat the oil in a large pan or deep skillet. Fry the pine nuts until golden and skim them out. Add the onion and garlic to the pan on medium heat and sauté until the onion is softened, 2 minutes. Add the saffron, cumin and pimentón. Immediately add the chopped tomato. Keep frying the mixture until the tomatoes are reduced, 5 minutes.

Prepare the artichokes by removing outer leaves. Cut them in half and add the halves to the pan. Peel the potatoes and cut them into irregular 1-inch pieces. Add the potatoes to the pan. 

Strain the cod water (discard any solids) and add it to the pan. Season with salt. Bring to a boil and simmer 10 minutes. Add the fava beans and cauliflower and cook 5 minutes. (Potatoes should be tender.) Raise the heat so the water comes to a boil and add the fideo noodles. Lower heat to medium and cook the pasta 10 to 12 minutes until it is al dente (or according to package directions). The pasta should be a little soupy, not dry. 

Add the pieces of cod to the pan and mix with the noodles. (If using pre-cooked artichokes, tuck them in now as well.) Heat thoroughly. Remove the pan from the heat and allow it to set 5 minutes. Scatter the pine nuts on top and sprinkle with chopped parsley to serve. 

For another version of this dish, make the cod dumplings in this recipe for Chickpeas and Spinach with Salt Cod Dumplings. After frying the dumplings, add them to the fideos to finish cooking.

More recipes for springtime and Holy Week:

Broth with Fish and Clams.

Cod Fritters with Molasses.

Springtime Vegetable Stew with Dumplings.

Sweet Toasts (Torrijas).

Creamy Rice Pudding.

Rice with Peas and Cuttlefish.

Bread Rolls with Egg (Hornazos).

BLOOMING ROSEMARY

 

The sprightly blue flowers of rosemary blooming by the steps give off a faint resinous scent. A few bees lazily graze the bush. I reach out and pluck a sprig of the rosemary wherever I find it. I put it to my nose and may pocket it to sniff again later. 

The blooming rosemary reminds me of the old saying in Spanish: Quien va al monte y no coge romero, no tiene amor verdadero. Who goes up the mountain and doesn’t pick rosemary will never know true love. 

In some parts of Spain, rosemary is especially linked to Palm Sunday (this year on March 24). Legend says that the herb had a white flower until one day the Virgin Mary hung her blue cloak on the bush and changed forevermore its flowers to a glowing blue.  Branches of rosemary blessed by the priest on Palm Sunday are placed over doorways and on balconies as a protection for the house.

Rosemary (romero in Spanish), which belongs to the same plant family as mint and sage, has been used medicinally and culinarily since time immemorial. It is said to be the “women’s herb,” useful treatment for “female problems.” Rosemary infusion makes a relaxing drink. Added to bath water, it helps relax tired muscles. (If using fresh rosemary, wrap it in a cloth so its needles don’t go down the drain.)  

The scent of rosemary makes me think of roast meat. Lamb, chicken, and pork all are enhanced by rosemary. Nevertheless, rosemary is not widely used in traditional Spanish cooking. Sometimes a sprig is added to the paella pan or to a stew of wild rabbit. Rosemary wood once was widely used to fuel wood-fired bread ovens, so its unique perfume enhanced country-style bread. 

Freshly picked rosemary is less pungent than dried. Add the fresh herb to soups, stews, and sauces during the first five minutes of cooking, then fish it out. Or, lay a sprig on top of cooked foods (such as paella) just as they finish cooking. The residual heat extracts the volatile oils from the herb.

Here’s a rosemary twofer, a fairly traditional recipe for patatas panaderas, oven-cooked potatoes with rosemary and roasted pork tenderloin with a garlicky, herbal rub.

The rosemary-spiked potatoes bake for almost an hour while the pork tenderloins marinate. The pork roasts on top of the potatoes.  

Garnish the pork with sprigs of fresh rosemary.

Oven Potatoes with Rosemary

Patatas Panaderas al Romero

Baking time for the potatoes will vary with the variety of potato used. Use a mealy type such as russets, not red potatoes. Test after about 40 minutes, but don’t be surprised if they take more than an hour to get nicely tender. 

Serves 4 to 6.

Patatas panaderas plus rosemary.

1 ¾ pounds potatoes

1 cup chopped green onion

1 clove slivered garlic

¼ cup chopped green pepper

½ cup peeled and chopped tomato

1 teaspoon chopped fresh rosemary

1 ½ teaspoons salt

Freshly ground black pepper

4 tablespoons olive oil

¼ cup white wine

½ cup hot water

Peel the potatoes and cut them in ¼-inch slices. Place in a bowl. Add the onion, garlic, green pepper, tomato and rosemary. Season with salt and pepper. 

Preheat oven to 375ºF. Spread 1 tablespoon of oil in the bottom of an oven-safe casserole. Add the potatoes and vegetables to the casserole. Drizzle with remaining oil. Pour over the wine and hot water. Cover with foil. Bake until potatoes are tender, 55 to 60 minutes. 

Raise oven temperature to 400ºF before adding the pork.

Pork Tenderloins with Rosemary

Solomillo de Cerdo con Romero

Serves 4 to 6.

2 pork tenderloins, about 1 pound each

1 ½ teaspoons chopped fresh rosemary

½ teaspoon coarse salt

½ teaspoon black peppercorns

2 cloves garlic, peeled and coarsely chopped

¼ teaspoon pimentón de la Vera (smoked paprika)

2 teaspoons Dijon mustard

2 tablespoons lemon or sour orange juice

2 tablespoons olive oil

Sprigs of fresh rosemary 

Spread garlic-rosemary mix on pork.

With a knife tip, remove the layer of fat and membrane from one side of the tenderloins. Place them in a shallow bowl.

Place the rosemary in a small bowl. Crush the salt and peppercorns in a mortar. Add the garlics and crush. Mix in the pimentón. Scrape the mixture from the mortar into the bowl with the rosemary. Add the mustard, lemon juice and oil and mix well.

Spread the rosemary mixture on all sides of the pork. Let the tenderloins marinate while potatoes are baking,

When potatoes are tender, raise oven temperature to 400ºF. Remove foil from the casserole. Place tenderloins on top of the potatoes. Put a few small sprigs of rosemary on top. Roast the pork, uncovered, until medium rare, internal temperature of 150ºF. If desired, turn on the broiler to 500ºF and place the meat under the broiler until it browns, 2 to 3 minutes.

Transfer the tenderloins to a cutting board. Discard charred sprigs of rosemary. Turn off the oven. Cover the potatoes with foil and return them to the oven until ready to serve. Let the pork set 5 minutes before slicing into medallions. 

Serve pork and potatoes garnished with rosemary sprigs.

More recipes with a touch of rosemary:

Pork Tenderloin with Plum Sauce.

Roasted Red Mullet with Picada Sauce.

Turkey Roulade with Rosemary-Fig Stuffing.

Rustic Valencia Paella with Rosemary.

Skewer It!

 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.

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. 

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. 

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)

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.

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.

Lamb kebabs grilling on a plancha.

More ideas for skewered foods:

Lamb Kebabs.

Adobo-Marinated Fish Kebabs.

Lamb Kidney Kebabs.

Spicy Skewered Pork (Pinchitos).

Mini-Kebabs with Chicken.

Skewered Lamb Kefta with Harissa.