Espetada de Espadarte

(Swordfish Kabobs) Serves 4

Espetada de Espadarte
  • 1 pound swordfish steaks, cut into cubes
For the marinade
  • 2 tablespoon olive oil
  • 3 or 4 garlic cloves, skinned and crushed
  • oregano sprig, crumbled
  • dried piri-piri pepper, crushed, or 1 malagueta pepper, seeded and finely chopped
  • Coarse salt
  • Thread the fish onto skewers and arrange them on a flat dish.
  • Merge the marinade ingredients, pour them over the kabobs and leave them for an hour or two to take the flavors.
  • Remove from the marinade and drain thoroughly.
  • Heat a small barbecue or broiler to maximum heat and grill the fish kabobs fiercely. Serve with white rice or soft cornmeal porridge (polenta).

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