Pixín a la plancha
Grilled monkfish.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Grilled fish dishes have a long history along the Spanish coastline, reflecting the abundance of fresh seafood and simple cooking methods. 'A la plancha' (grilled) is a technique emphasizing fresh ingredients and minimal intervention, allowing the natural flavors to shine. The specific application to monkfish (pixín in Asturian) likely arose from the increasing popularity and availability of monkfish in Spanish markets.
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Pixín a la plancha is a common and appreciated dish in coastal regions of Spain, particularly in Asturias, where it's often enjoyed as a main course or a special treat.
Coastal Cuisine
Reflects the reliance on locally sourced seafood, central to the diet and economy of coastal communities.
Simplicity and Freshness
Emphasizes the importance of quality ingredients and straightforward cooking techniques, highlighting the natural flavors of the fish.
Social Occasions
Often enjoyed in restaurants and family gatherings, creating a shared dining experience.
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The dominant flavors are fresh, clean, and savory, highlighting the delicate taste of the monkfish. Hints of garlic, olive oil, and lemon complement the fish without overpowering it.
The monkfish itself has a mild, slightly sweet flavor with a firm, meaty texture often compared to lobster or chicken. The grilling process imparts a subtle smoky char. Garlic provides a pungent aromatic note, while olive oil adds richness and enhances browning. A squeeze of lemon juice brightens the dish and cuts through any richness, offering a refreshing counterpoint.
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Monkfish Selection
Choose monkfish fillets that are firm, white, and have a fresh, sea-like smell. Avoid fillets that appear discolored or have a strong, fishy odor.
Grilling Technique
Ensure the grill or plancha is hot before adding the monkfish. Sear the fillets briefly on each side to create a crust, then reduce the heat and cook until the fish is just cooked through. Avoid overcooking, as it can become dry and rubbery.
Flavor Enhancements
Don't be afraid to experiment with other flavorings such as paprika, parsley, or a touch of white wine during grilling. A sprinkle of sea salt and a drizzle of good quality olive oil are essential.
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