Swordfish Brochettes - Brocheras de Pez Espada Recipe
Swordfish Brochettes - Brocheras de Pez Espada
Flavors of Spain
Total time: more than 2 hours
Preparation time: A few minutes
Marinating time: At least 3 hours
Cooking time: 8 minutes
Difficulty: Easy
Chef's Note
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.
- 600 g (1 lb. 5 oz.) Swordfish
- 2 tbsp. olive oil
- 1 tomato
- 1 onion
- 1 green Alino 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.
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