Discover a great taste with wood chips by cooking Swordfish Al A Plancha

Discover a great taste with wood chips by cooking Swordfish Al A Plancha!

SWORDFISH AL A PLANCHA

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Colder weather can often end your outdoor cooking but it doesn’t have to take away your desire for wood fired foods.  I’m going to show you an easy method of keeping wood fired flavors going even in the coldest, snowiest weather by taking the indoor plancha to my stove top.  I’ll prepare a tasty swordfish using wood chips for flavoring to the fish and finishing with a ginger-garlic butter sauce.  Purchase some fresh swordfish and let’s bring authentic wood flavoring to this great cut of fish.

Preparing the Plancha

Adding wood chips to the plancha

#plancha #minutowoodchips

I love my stove top plancha pan but you can easily use a standard griddle with a heat safe pot lid.

To start, get a supply of Minuto® wood chips and prepare your plancha or griddle by first placing a ¼ cup of chips in the center of the griddle, then placing the grilling racks on the surface.  Turn a medium-high heat on and place the cover on the unit to allow it to reach temperature.  We want a high temperature of about 375-400° F.   Once the plancha is hot, you will smell the wood chips combusting and releasing aromatic flavor.  That tells you it’s time to add the fish.

Cooking & Sauce Making

making the sauce in the pan

#sauces # fishsauces

Place the fish fillets on the grill racks of your plancha griddle.  Cover and allow to cook and infuse with wood flavor for 4-5 minutes on one side.

With the fish on the plancha, you can start to prepare the butter sauce that will go on the finished fish.  You’ll need:

  • 3 tablespoons butter at room temperature
  • 1-1/2 cloves garlic minced
  • ¾ teaspoon grated fresh ginger
  • ¼ teaspoon crushed red pepper
  • lemon peel- ¾ teaspoon
  • 1 teaspoon olive oil
  • 1 tablespoon citrus balsamic vinegar

Place all these ingredients in a small saucepan and bring together over low heat.

After 4-5 minutes of cooking, turn the swordfish fillets and cooked for another 4 minutes. Then remove the fillets to a plate and clean out the combusted chips to a heat safe container.  Place the hot plancha back on the heat but reduce it the heat to low and leave the grill racks off.

Put the fillets back on the hot surface of the plancha to sear the outside.  It will only take a minute per each side.  Once seared, remove to a serving plate and pour the hot butter sauce over the top.  That’s it!  Great wood-fired flavor done on the stove top with a hot plancha or griddle.

What’s your favorite fish to add wood flavoring to?  Leave us a comment to opine and subscribe to get all our postings on techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® products used in this recipe:

Wood Chips- Minuto®

For more reading related to

For more reading related on Swordfish Al A Plancha and other plancha cooking from Smokinlicious.

Related reading:

-HOT SEARED SCALLOPS!

-WOOD FIRED LOBSTER TAILS CHILI

-STUFFED SQUID COOKED ON THE PLANCHA WITH SMOKINLICIOUS®

Dr. Smoke- Swordfish Al A Plancha with wood chips adds a great smoky taste to this wonderful fish!

Dr. Smoke- Swordfish Al A Plancha with wood chips adds a great smoky taste to this wonderful fish!

OUR FINISHED HOT SEARED SCALLOPS GARNISHED WITH CILANTRO, ONION AND A LITTLE RED PEPPER!

OUR FINISHED HOT SEARED SCALLOPS GARNISHED TO PERFECTION!

HOT SEARED SCALLOPS!

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Scallop is just one of many bivalve mollusks with a similar appearing shell like the clam, mussel, or oyster.  They tend to be found in clear waters where there is sand or fine gravel.  There are variations in sizing depending on how they will be used in a recipe.  Today, we are featuring a simple stove top cooking and smoking technique that produces exceptional wood-flavor and searing to the scallop.  This will be finished off with an orange-lime vinaigrette.

Easy Ingredients for an Easy Technique

If you follow our recipes and techniques, then you know we love to use the plancha on our stovetop with various wood products.  I’ll be using SmokinLicious® Smokin’ Dust® in Alder to bring a complimentary wood flavoring to the scallop while they sear on the plancha.  Here’s what you’ll need for the cooking technique:

  • A plancha or hot griddle surface on the stove top
  • Your choice of Smokin’ Dust® flavor – about 3 tablespoons
  • 1-1/2 pounds of scallop medium to large in sizing
  • High heat oil
  • 3 tablespoons butter
  • Salt and pepper

The Hot Sear-FOR HOT SEARED SCALLOPS!

As with any protein that you want to sear, it’s important to remove as much water as possible.  To start, lay out the scallop on a paper towel lined sheet pan and cover the scallop with additional paper towel.  Gently press down on the paper towel covering and then allow to sit for 10 minutes.

While the scallop dry, prepare the plancha by placing three tablespoons of your choice of Smokin’ Dust® on the plancha.  Place the lid on and allow to heat to at least a registered temperature of 300°F on the thermometer.  Remember, the plancha surface will be hotter than that.  When ready, remove the paper towels from the scallops and sprinkle both sides of the scallop with salt and pepper.

Place one tablespoon of oil on the cooking area of the plancha.  Only add the number of scallops that can fit comfortably on the plancha without crowding each other.  Cook the scallop for 1-1/2 to 2 minutes until browned.  It is important that you stay with the plancha, as this is a very hot unit that cooks quickly, much like cooking in a wok.  Additionally, be sure you use the vent hood on your range as well to reduce the smoke vapor.

When you turn the scallops, add a tablespoon of butter to the plancha and baste the scallops.  You will cook the scallops on the plancha until firm in the center an opaque in color.  Remove the cooked scallop to a large plate and tent loosely with foil.  Now continue cooking the remaining scallops in the same manner.  Keep in mind, the plancha will need additional oil after the first two cooks of scallop to keep them from sticking.  There is no need to add additional Smokin’ Dust®Just three tablespoons will add plenty of wood flavoring.  When all the scallops are cooked, keep them warm on the tented plate or move to a warming drawer or low temperature oven.  Now on to the Orange-Lime Vinaigrette.

Vinaigrette Ingredients

For the Orange-Lime Vinaigrette you’ll need the following ingredients to produce a ½ cup of vinaigrette:

  • 3 tablespoons orange juice
  • 2 tablespoons lime juice
  • ½ small shallot, minced
  • 1 tablespoon minced fresh cilantro
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons vegetable oil
  • 2 tablespoons extra virgin olive oil
  • fine salt

Make the vinaigrette by combining the orange juice, lime juice, shallot, cilantro, and pepper flakes in a bowl.  Slowly whisk in the oils.  Season as needed.

Perfection!

With the scallops seared and smoked to perfection on the plancha and the vinaigrette made, it’s time to plate the flavors.  If you are serving as an appetizer, spread a small amount of the vinaigrette on a plate and add a scallop.  If serving as a first course, spread a small amount of vinaigrette on the plate, add 2-3 scallops, and drizzle with a tablespoon more of vinaigrette.  As an entrée, you get to decide how many of these beautiful scallops will grace the plate.

These flavors work great served with a light pasta like angel hair or with orzo mixed with parsley, feta cheese, and the oil.  The pairings are endless.  Plancha Seared Scallop infused with Wood Flavoring – an explosion of flavor you won’t soon forget.  You must try our HOT SEARED SCALLOPS recipe.

Purchase products:

Smokin’ Dust

Additional reading:

WOOD FIRED LOBSTER TAILS CHILI

STUFFED SQUID COOKED ON THE PLANCHA WITH SMOKINLICIOUS®

BBQ SHRIMP INSTANT GRATIFICATION!

 

Dr Smoke- "you will love our hot seared scallops on the plancha"

Dr Smoke- this is a real keeper of a recipe  “

Wood Fired Lobster Tails with Ash Minuto® smoker wood chips on the Plancha stove-top grill

Wood fired Lobster Tails with Ash Minuto® smoker wood chips on the Plancha stove-top grill

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When the temperatures go down and you simply can’t stand the thought of firing up the grill, but you crave something smoked, think plancha.  This is a great method of bringing wood fired flavor to foods using the heat from your gas, electric, conduction, or infrared stove top.

I’m going to add a unique flavor to traditional chili by cooking lobster tail meat on the plancha using Ash Minuto® Wood Chips.  This will give not only great sear to the lobster meat but a true smoked flavor.

Get ready as we give the SmokinLicious® take on Wood Fired Lobster Tails Chili.

Wood Fired Lobster Tails

I’ve purchased two lobster tails and removed the shells so I can get great wood flavoring into the meat.  First I lite up the plancha on my gas range as it’s simply too cold today to fire up the grill.  I use a medium-high heat setting under the plancha to ensure I get a great char on the meat.  I place Ash Minuto® Wood Chips around the outside of the plancha griddle so the wood fired lobster tails receive the intense heat of the plancha and sear.  The chips will smolder and produce great smoke vapor to infuse the lobster while it cooks.  These tails will cook about 3-4 minutes before I’ll turn them.  Just a few minutes more and they are ready to come off the heat.

Chili Ingredients

With the lobster meat smoked, it’s time to gather the remaining ingredients for the chili.  Here’s what you’ll need:

  • Ash Minuto® Wood Chips
  • 3 medium shallots
  • 2 medium cloves garlic
  • 1 medium yellow bell pepper
  • 2 ribs celery
  • 8 to 10 ounces grilled/smoked lobster meat (from 2 lobster tails)
  • 1 tablespoon olive oil
  • 15-ounce can kidney beans, rinsed and drained
  • 2 to 3 tablespoons homemade or store-bought chili powder
  • 1/4 cup tomato paste
  • 1 cup fish stock (may substitute 1/2 teaspoon seafood base seasoning paste mixed with 1 cup very hot water)
  • 1/4 cup water
  • 1/2 cup heavy cream

Chili Starts with Tender Vegetables

We start this chili recipe off by placing 1 tablespoon of oil into a heavy pan set over medium heat.  Once hot and shimmering, it’s time to add the base vegetables.  First up, three minced shallots followed by two minced garlic cloves, two celery ribs finely chopped, and one yellow bell pepper seeded and diced fine.  These will cook about 6 minutes until tender.  Just be sure to stir them occasionally until perfectly tenderized.

Now it’s time to add the more traditional items for chili.  Start by adding the kidney beans, chili powder and tomato paste.  This should cook for about 5 minutes with constant stirring.  The mixture will thicken as it cooks.  Next, add the fish stock stirring to combine.  The mixture should cook for 8 minutes, stirring occasionally to prevent sticking.  Last, add the ¼ cup of water and cook for an additional 2 minutes.

The final items go in – wood fired lobster meat that has been rough chopped and the ½ cup of heavy cream.  Now is the time to make the final adjustments to the taste – feel free to add more salt, pepper, chili powder, stock, cream – whatever brings the flavor in balance for your taste.  Don’t forget, you can swap out ingredients for others too.  You may prefer crème fresh over heavy cream or want to add a dollop of sour cream.

Although you’ll likely think of this as an entrée, don’t forgot how perfect this is for parties featuring assorted hors d’oeuvres.  Fill shot glasses with this great variation and put out some crostini.  That will be the go-to pick of any party.

We hope this recipe inspires you to try smoking more ingredients to add a balance of flavor. We’d love to hear what you think so leave us a comment and subscribe to get all our postings on techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, that’s SmokinLicious®.

Purchase products:

Wood Chips- Minuto®

Additional reading:

-STUFFED MUSHROOM APPETIZER FEATURING SMOKED ARTICHOKE HEART

-STUFFED SQUID COOKED ON THE PLANCHA WITH SMOKINLICIOUS®

-SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

 

Dr Smoke- " Wonderful recipe for when you want a seafood chili!"

Dr Smoke- “Wonderful recipe for when you want a seafood chili!”

Stuffed Mushroom appetizer featuring smoked artichoke heart cooked on the plancha-stove top.

Stuffed Mushroom appetizer featuring smoked artichoke heart cooked on the plancha-stove top.

STUFFED MUSHROOM APPETIZER FEATURING SMOKED ARTICHOKE

HEART

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You’ve seen us use our plancha to do squid, now we’re going to smoke some artichoke hearts and mushroom caps using just one application of wood chips. This time, our plancha will be set up with Beech Piccolo® wood chips to infuse wood flavoring into artichoke hearts and button mushroom caps for the ultimate stuffed mushroom appetizer.  I’ll take you through the recipe and cooking technique using my plancha on the gas range.  Easy entertaining starts here with Stuffed Smoked Artichoke Mushrooms.

Smoking artichoke hearts on the plancha over Beech smoker wood chipsWood Firing the Artichoke Hearts

We start off with a 14 oz. can of artichoke hearts packed in water.  This will be roughly 8 artichoke hearts.  After draining, rinsing, and patting dry, we fire up the plancha on our gas range placing a small handful of SmokinLicious®  Beech Piccolo° wood chips on the plancha.  As the plancha temperature rises close to 300° F, it’s time to add the artichoke hearts to the smoker racks.  Place the cover on the plancha and let the artichoke smoke for about 8 minutes, turning one time half way through the cooking time.  Then remove the hearts from the plancha, rough chop them, and put aside for the mushroom filling.

Button mushrooms preparing to be smoked on the plancha Button Mushroom Caps

Next on the plancha go the mushroom caps.  We prepared them by first washing them, patting them dry, and then removing the stems.  The stems are reserved to be used in the filling mix.  If you want extra smoky flavor, feel free to smoke the stems as well but you should smoke them separate from the caps so they don’t shrink and lose too much water.

We’re still using the Beech wood chips that were used for the artichoke hearts as these still have plenty of smoke vapor to be released.  Again, these mushroom caps will only take a matter of minutes.  Remember, mushrooms are loaded with water so don’t let the caps stay on the plancha too long causing them to shrink and fall apart.  Just bronze them with the smoke vapor, then remove to be stuffed.  A good sign that they are ready to come off the plancha is when you see a small puddle of water forming in the cap.

Mushroom Cap Filling

With the artichoke hearts and mushroom caps smoked, it’s time to start on the filling.  Here are the ingredients need for the filling:

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, minced
  • kosher salt and fresh ground pepper to taste
  • ½ cup dry white wine
  • 1 cup grated parmesan
  • ¾ cup panko breadcrumbs
  • 3 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped thyme
  • 1 egg white

First, I chop the mushroom stems, dice the shallots, and mince the garlic cloves.  In goes the butter to a hot skillet, then all three prepared ingredients are added.  Once cooked down, the white wine is added to the mixture with cooking continuing until the wine has evaporated.  This is a highly aromatic filling that will blend well with the smoky flavors of the artichoke and mushroom.

Placing the stuffing into the button mushrooms with a spoon

The aromatics are now ready for the rest of the filling ingredients.  First, add the chopped smoked artichokes hearts.  Next in, the parmesan, bread crumbs, parsley, thyme, and egg white.  Mix everything together until it binds well.  Time to fill the smoked mushroom caps.  Using a teaspoon, I fill each mushroom cap heaping the filling on top.  Although we prepared 20 mushroom caps, there is enough filling to do 40-50 caps depending on the size of the mushrooms selected.  I place these in a baking dish and slide them into a pre-heated 350°F oven for about 30 minutes.

Soon to be the Favorite Stuffed Mushroom Appetizer

After smoking both the artichoke hearts and the mushroom caps, I infused the filling with the smoked, chopped artichoke hearts.  With the additional flavors of parmesan, thyme, parsley, garlic, shallot and wine, these mushroom caps are full of flavors including that subtle smoke undertone.  These are sure to become a favorite appetizer or snack.  Plus, when done on the plancha, they can be smoked year round without concern for the weather.

Purchase products:

Wood Chips- Piccolo®

Additional reading:

-STUFFED SQUID COOKED ON THE PLANCHA WITH SMOKINLICIOUS®

-Crostini with Smoked Asparragus

-EMBER FIRED EGGPLANT & FETA TARTS

Dr Smoke- "

Dr Smoke- “This will most likely be one of your favorite recipes once you try it.”

Bringing smoke flavor to stuffed squid done on the plancha will provide wonderful and unique flavor to this appetizer.

STUFFED SQUID COOKED ON THE PLANCHA

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We love demonstrating the versatility of SmokinLicious® products with all types of equipment.  We’re taking our Piccolo® wood chips to the plancha to smoke infuse some stuffed squid for a unique appetizer.   Don’t own a plancha?  You can do the same thing with a standard stovetop griddle and a small roasting rack.  Or, use a charcoal or gas grill with some wood chunks for the same smoky flavor.

Plancha CookingOur plancha on the stove ready for us to add smoker wood chips and the stuffed squid.

A plancha is a flat top grill made of heavy metal that can be placed on any type of heat source: electric, gas, infrared, induction, charcoal grill, gas grill.  Basically, a plancha is a griddle made of metal.

What’s great about a plancha is you can do simple hot smoke infusion using a micro wood chip that is quite fast due to the intense heat these quality metal cookware pieces produce.

My plancha is made by the French company, Mastrad.  I prepare the plancha by placing it on my heat source – in this case my gas range – set the heat level to medium-high, place a handful of SmokinLicious® Piccolo® Wood Chips in Beech size #10 on the plancha, and place the two smoking racks on the griddle.  I’ll give the wood chips about 5 minutes to heat up and start releasing smoke, then it’s time to place on the stuffed squid bodies.

Stuff Squid Ingredients

For our stuffed squid you’ll need to gather the following ingredients in addition to SmokinLicious® Piccolo® Smoker Wood Chips (Beech):

  • 2 large ripe tomatoes, seeded and diced
  • 1-1/2 heads of frisee or other green lettuce, coarsely chopped
  • 2 teaspoons capers
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1 lime, zested and juiced
  • Kosher salt and fresh ground pepper
  • 1-1/2 pounds squid, bodies only, rinsed – should be about 8 bodies

Making Stuffing

Time to make the squid stuffing.  Taking a medium bowl, combine the seeded and diced tomato, chopped greens, and capers.  In a small bowl, make the dressing by whisking together the 2 tablespoons extra virgin olive oil, lime juice and zest, salt, and pepper.  Drizzle over the stuffing mixture and toss to coat.

Stuffing the SquidAfter stuffing the squid we're usin toothpick to hold it closed during the cooking process.

Taking one squid body at a time, fill with the stuffing mix using a teaspoon within ½ inch of the open top.  Then lace a toothpick through the top.  Brush all the bodies with the remaining teaspoon of olive oil.  Then they’re ready to place on the hot plancha.

Plancha CookingThe stuffed squid on the plancha ready for smoke infusion by our Smokinlicious Piccolo Beech smoker wood chips.

With the wood chips hot and releasing smoke vapor, I place the readied stuffed squid on the cooking racks.  These will cook and smoke for about 7 minutes before I will turn them.  Another 4-5 minutes on the other side, and you’ll see a golden hue and plump shiny bodies emerge.  Turn off the heat to your plancha and carefully remove the squid.  Cut into 1-inch slices and serve warm.

There are many variations to stuffing squid bodies but this is one that is essentially vegetarian in design so it can be enjoyed by everyone.

 

Purchase products:

Wood Chips- Piccolo®

Additional reading:

-WOOD FIRED CLAMS MAKE THIS THE PERFECT BITE

-BBQ SHRIMP INSTANT GRATIFICATION!

-SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

Dr Smoke- "This is a must try appetizer combination and very easy to do on the plancha."

Dr Smoke- “This is a must try appetizer combination and very easy to do on the plancha.”