Posted by Donna Grant
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Fish , Plancha cooking , Seafood
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Discover a great taste with wood chips by cooking Swordfish A LA Plancha!
SWORDFISH A LA PLANCHA
Colder weather can often end your outdoor cooking but it doesn’t have to take away your desire for wood fired foods. I’m going to show you an easy method of keeping wood fired flavors going even in the coldest, snowiest weather by taking the indoor plancha to my stove top. I’ll prepare a tasty swordfish using wood chips for flavoring to the fish and finishing with a ginger-garlic butter sauce. Purchase some fresh swordfish and let’s bring authentic wood flavoring to this great cut of fish.
Swordfish A La Plancha- Preparing the Plancha
#plancha #minutowoodchips
I love my stove top plancha pan but you can easily use a standard griddle with a heat safe pot lid.
To start, get a supply of Minuto® wood chips and prepare your plancha or griddle by first placing a ¼ cup of chips in the center of the griddle, then placing the grilling racks on the surface. Turn a medium-high heat on and place the cover on the unit to allow it to reach temperature. We want a high temperature of about 375-400° F. Once the plancha is hot, you will smell the wood chips combusting and releasing aromatic flavor. That tells you it’s time to add the fish.
Swordfish A La Plancha- Cooking & Sauce Making
#sauces # fishsauces
Place the fish fillets on the grill racks of your plancha griddle. Cover and allow to cook and infuse with wood flavor for 4-5 minutes on one side.
With the fish on the plancha, you can start to prepare the butter sauce that will go on the finished fish. You’ll need:
- 3 tablespoons butter at room temperature
- 1-1/2 cloves garlic minced
- ¾ teaspoon grated fresh ginger
- ¼ teaspoon crushed red pepper
- lemon peel- ¾ teaspoon
- 1 teaspoon olive oil
- 1 tablespoon citrus balsamic vinegar
Place all these ingredients in a small saucepan and bring together over low heat.
After 4-5 minutes of cooking, turn the swordfish fillets and cooked for another 4 minutes. Then remove the fillets to a plate and clean out the combusted chips to a heat safe container. Place the hot plancha back on the heat but reduce it the heat to low and leave the grill racks off.
Put the fillets back on the hot surface of the plancha to sear the outside. It will only take a minute per each side. Once seared, remove to a serving plate and pour the hot butter sauce over the top. That’s it! Great wood-fired flavor done on the stove top with a hot plancha or griddle.
What’s your favorite fish to add wood flavoring to? Leave us a comment to opine and subscribe to get all our postings on techniques and recipes. Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.
SmokinLicious® products used in this recipe:
Wood Chips- Minuto®
For more reading related on Swordfish Al A Plancha and other plancha cooking from Smokinlicious.
Related reading:
-HOT SEARED SCALLOPS!
-WOOD FIRED LOBSTER TAILS CHILI
-STUFFED SQUID COOKED ON THE PLANCHA WITH SMOKINLICIOUS®
Dr. Smoke- Swordfish Al A Plancha with wood chips adds a great smoky taste to this wonderful fish!
- What
great timing! Just today I was out purchasing fruitwood chips and
hickory chips. (I already have mesquite chips and am an avid fan of tea
smoking in a wok with tea, rice and brown sugar.
- I grew up
learning how to smoke eels and everything else! Your post suits me to a
tee although I don’t use swordfish very often(too expensive. here….Like
crayfish tails and yabbies it tends to be exported to foreign markets in
much the same way as orange ruffy and abalone in New
Zealand.[Economists would cite the balance of trade agreements that
exist regarding trade on the international markets]
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