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Friday, October 10, 2014

GALLUDO WITH 15TH CENTURY RECIPE FOR GRILLING FISH

Dogfish
Photo from: dale.martin146
mielga, L. Squalus blainvillei, Eng. northern dogfish or long nose spur dog. It is a small voracious shark, common on all coasts of the Iberian Peninsula especially the northern coast in the Atlantic Ocean. Villena describes it as salty and dry. He continues to state that if fried the best part is the head and the parts closest to it. If boiled the thickest parts are the best when sliced or cut into pieces. [Corbera. 1998:55-56; Ruíz/Brey. 1965:1104a:178; and Villena/Calero. 2002:39a ]

SWORDFISH ON THE GRILL ADAPTED FROM NOLA'S lix-1 EMPERADOR EN PARRILLAS

Temptation is Grilled Dogfish!
Photo by: Lord-Williams
Ingredients

1 lb swordfish[1]

2 tbsp olive oil for basting

For the sauce:
1 tbsp olive oil
juice from 1 orange
¼ tsp white pepper
salt to taste
1 tbsp water

Preparation

Slice the fish and remove any bones. Place it on a grill. Baste it with olive oil from time to time while cooking.
Make a light sauce with olive oil, orange juice, pepper, salt and water.  When ready to serve add herbs to the sauce such as parsley, mint and marjoram.



[1] or dogfish in this case.

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