Dine In: Rockfish a la Plancha

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Tonight’s dinner was Rockfish a la Plancha, adapted from a recipe in our book, “Plancha: 150 Great Recipes for Spanish-Style Grilling.”

“A la plancha” is Spanish for “grilled on a metal plate,” and in this case we used a cast iron griddle from Lodge Logic.

The idea of “a la plancha” is to use a flat-top grill on high heat to quickly sear the food. No grill marks here, but the fish, which is usually what we’ve cooked in this fashion, caramelizes and gets a gorgeous, slightly crunchy coating on its exterior, while the inside stays moist and flavorful. While we usually use Rockfish, any other firm, solid fish would work, such as Cod or Mahi-Mahi.

Nope, it’s not the same as frying fish. I coat the cast iron griddle with a little canola oil, and the marinade on the fish, as well as the high heat, creates a searing effect. The fish is not frying in oil, it’s grilling on a very hot metal plate.

Rockfish a la Plancha

4 large Rockfish filets

Marinade
1/2 c fresh lime juice
1/2 c extra virgin olive oil
sea salt
freshly-ground pepper

Mix the marinade ingredients until emulsified, and pour over filets in a bowl or baking dish. Make sure filets are well-coated and evenly soaking in the marinade. Cover and marinate at room temperature for two hours.

Heat the plancha (grill plate) on high for at least five minutes. Lower heat to medium-high, and carefully place the filets on. Cook for four to five minutes on each side, lowering the heat a little on the second side to make sure fish cooks thoroughly without burning. Remove from heat.

Squeeze plenty more lime juice on the filets and serve immediately.

It’s always a hit; even the kids love it!

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