One of the most popular cooking styles in Spain is known as "a la plancha," which means "on the grill." The secret they use to ensure great taste is a simple, spectacular sauce that is poured over the cooked fish, shrimp, chicken or steak. The sauce is made with only three ingredients: olive oil, crushed garlic, and finely chopped parsely. Done properly, there´s no dish I like better. 

Tip: Below is the ingredient ratio I like for the sauce, but add more garlic if you´re a big garlic fan. "A la plancha" refers to grills that do not have grates. It's more like the kind of flat restaurant grill used for burgers. If you don´t have one in your house, you might substitute a large cast iron skillet.

A la Plancha Recipe
(Serves 4) 

For fish, use virtually any fish that´s firm enough to be flipped. It´s best if it´s no more than 3/4-inch thick. If using whole fish, ask the fish store to cut it in half so it lies flat.  Two pounds total should be more than enough.

For chicken, flat cutlets work best (with or without the skin). Two pounds should be plenty.

For steak, shell steaks or rib eye steaks work well. 3-4-inch thickness is ideal. Two pounds should be plenty for 4 people.

For shrimp, larger shrimp are best. 1 1/2 pounds should be plenty.

Salt and pepper

Sauce
3/4 cup olive oil
5 large garlic cloves, crushed
1/4 cup finely minced parsley

Combine the olive oil, crushed garlic and parsley, at least 1/2 hour before serving. Stir several times to make sure the garlic infuses the oil.

Preparation

1.  Heat the grill or cast iron skillet over medium-high heat. Place the meat, fish, chicken or shrimp on the grill and cook on each side until golden brown.

2.  When done, place on serving plates, stir the sauce and spoon it over the food.  Sprinkle with flakes of a good coarse salt such as sea salt.