Our friends Ben and Saida prepared a perfectly flaky and tasty grilled swordfish with pimenton for us last month. The flavors were incredible. I had never heard of pimenton (smoked paprika) or even cooked with much paprika. My parents were coming into town and I wanted to make something special for them. Our friends both shared the recipe and gifted us their grill (thank you!!), so Chris and I prepared it for ourselves (as practice) one night before my parents arrived. Why have I always shyed away from grills? 4 min. on each side. What could be easier?
The recipe posted below is from the New York Times' Minimalist, Mark Bittman. You could also view the video of Bittman preparing this dish at his grill.Grilled Fish with Pimenton Aioli
- 2 teaspoons minced garlic
- Salt and freshly ground black pepper
- 3 teaspoons pimentón
- 2 tablespoons extra virgin olive oil
- 2 swordfish or other fish steaks, about 1 1/2 pounds
- 1/2 cup mayonnaise (way too much)
- Lemon juice to taste.
1. Start a grill or preheat broiler. Mix together all but 1/2 teaspoon garlic, some salt and pepper, half the pimentón and olive oil. Brush one side of fish steaks with this mixture (if you are broiling, brush both sides). Put on grill, sauced side down, and brush other side. Grill or broil, turning once, until done, 5 to 10 minutes.
2. Meanwhile, combine mayonnaise with remaining garlic and pimentón; add a little lemon juice and whisk; taste and adjust seasoning. Serve fish with a dollop of aioli. 4 servings.
Taken 6/10/09.- Previous Recipe Rursday: Baked Penne & Cauliflower with Cheese.
- Next up: Pac Choi (Bok Choy)
