How to Make Spanish Merluza a la Plancha: Grilled Hake

• 1. What is Merluza a la Plancha?
• 2. Ingredients for Spanish Merluza a la Plancha
• 3. Preparation and Cooking Instructions
• 4. Tips for Perfecting Your Merluza a la Plancha
• 5. Serving Suggestions and Pairings

1. What is Merluza a la Plancha?

Merluza a la Plancha is a classic Spanish dish made with hake, a mild, white fish known for its tender texture. The term "a la plancha" refers to the method of grilling the fish, often using a cast-iron griddle or a hot plate. This simple yet flavorful preparation enhances the natural taste of the fish, making it a popular choice in Spanish cuisine, especially in coastal regions like Galicia and the Basque Country.

The beauty of Merluza a la Plancha lies in its simplicity. With just a few ingredients and a quick grilling technique, this dish allows the delicate flavors of the hake to shine. It's a fantastic choice for both casual weeknight dinners and elegant meals with family and friends.

Ovi's Place

Kings CountyNew York

2925 Avenue H, Brooklyn, NY 11210, USA

2. Ingredients for Spanish Merluza a la Plancha

To prepare Merluza a la Plancha, you'll need fresh hake fillets, which are the star of the dish. Here’s a list of the basic ingredients:

• 2 hake fillets (fresh or frozen, thawed if frozen)
• 2 tablespoons of olive oil (preferably Spanish extra virgin olive oil)
• 1 lemon (for juice and zest)
• 2 cloves of garlic, minced
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)
• 1 teaspoon of smoked paprika (optional, for added flavor)

Optional: You can add a dash of white wine or a sprinkle of chili flakes for an extra punch of flavor. The key to great Merluza a la Plancha is using fresh ingredients and letting the fish be the star of the dish.

El Gran Valle

Bronx CountyNew York

E 176th St, Bronx, NY 10453, USA

3. Preparation and Cooking Instructions

Follow these simple steps to make the perfect Merluza a la Plancha:

1. Step 1: Prepare the fish fillets by patting them dry with paper towels. This ensures that the fish cooks evenly and gets a nice sear.
2. Step 2: Season the hake fillets with salt, pepper, and a light drizzle of olive oil. You can also sprinkle on some smoked paprika if you prefer a more intense flavor.
3. Step 3: Preheat your grill, griddle, or cast-iron pan on medium-high heat. Make sure it’s hot enough to create a sizzle when the fish hits the surface.
4. Step 4: Place the fish fillets on the grill or in the pan. Cook for 3-4 minutes on each side, depending on the thickness of the fillets. The goal is to get a golden crust on the outside while keeping the inside moist and flaky.
5. Step 5: While the fish is grilling, mix together the minced garlic, lemon juice, and a little more olive oil in a small bowl. This will serve as a light dressing to drizzle over the fish once it's cooked.
6. Step 6: Once the fish is cooked through and has a beautiful golden crust, remove it from the grill or pan and drizzle with the garlic-lemon dressing. Garnish with fresh parsley if desired.

4. Tips for Perfecting Your Merluza a la Plancha

Here are a few tips to ensure your Merluza a la Plancha turns out perfectly every time:

• Fresh Fish: Fresh hake will yield the best results. If using frozen hake, be sure to thaw it properly before cooking to avoid rubbery texture.
• Don’t Overcrowd the Pan: Give the fillets enough space on the grill or pan to ensure even cooking. Overcrowding can result in steaming rather than grilling.
• Control the Heat: Make sure your cooking surface is hot enough to sear the fish. This helps lock in moisture and gives the fish a crispy exterior.
• Optional Additions: You can add other spices like thyme, rosemary, or even a splash of white wine to elevate the flavors of the dish.

5. Serving Suggestions and Pairings

Merluza a la Plancha is best served with simple sides that complement the flavors of the grilled fish. Here are some ideas:

• Spanish Patatas Bravas: Crispy potatoes with a smoky, spicy tomato sauce are a classic Spanish side dish.
• Green Salad: A light, crisp salad with mixed greens, tomatoes, and a tangy vinaigrette balances the richness of the fish.
• Grilled Vegetables: A medley of grilled seasonal vegetables, such as zucchini, bell peppers, and asparagus, pairs wonderfully with the fish.
• Spanish Wine: Pair the dish with a chilled glass of Albariño or Verdejo, both of which complement the fresh, delicate flavors of the grilled hake.

For a more traditional experience, you can serve the fish with a side of saffron rice or a Mediterranean couscous salad. Finish the meal with a light Spanish dessert like flan or churros for the perfect end to a delicious dinner.