Typical Spanish Foods

Admin | November 20, 2011 | Comments Off

Typical Spanish Foods

Typical Spanish Foods

Pescado a la Sal is a Spanish favorite that provides a healthy entrée with flair and flavor. The Spanish enjoy their fish grilled on an open flame with lots of taste, bone-in, and yes, head on. Although grilling and serving a whole fish may seem daunting at first, it is surprisingly simple and provides a wide range of options for accompaniments.

There are many recipes for preparing this traditional dish. Spanish kitchens are stocked with a variety of dried and fresh herbs including, of course, saffron, made famous by the popularity of Paella. Another lesser-known star of the Spanish kitchen is tarragon. It is grown throughout Spain because of its weed-like tenacity in dry soil and carries a subtle flavor of anise that highlights the meatiness of the fish without overpowering its natural taste.

Here is a step-by-step guide to preparing and serving a whole fish. This recipe utilizes herbs and seasonings typically found in Spanish kitchens while offering a few shortcuts to help home chefs wow their guests without too much work.

Selecting the Fish

In Spain, the traditional dish uses Dorade (sea breem), complete with entrails, bones and scales. Although gray dorade is fished in southern Florida, it is not commonly found in the United States and Canada and is quite difficult to find outside of the Deep South. Fortunately, there are several great substitution options. Selecting a fish with the right texture is essential to proper presentation and the bone-removal that will occur at the table. Choose any thick, meaty fish that will not easily flake apart like Sea Bass, Red Snapper, and Rockfish from your local fishmonger or high-end supermarket. Ask the fishmonger to slice the fish in half and remove the entrails.

Ingredients:

1. One Box of Coarse Salt

2. Cracked Pepper