Portuguese Swordfish Kabobs

Portuguese Swordfish Kabobs Recipe

Swordfish is one of only three fish firm enough to keep its shape on a skewer; the others are tuna and monkfish, the poor man’s lobster, either of which can be substituted in this recipe. Espetadas (kabobs), bite-size pieces of meat or fish threaded onto sharpened sticks, are the fairground treat on the island of Madeira. They’re eaten with bread rolls (bolos do caco): yeast-raised buns the size of a dinner plate, traditionally cooked on a bakestone (caco) made of basalt, the rock of which the island is formed — though in modern times, rather less romantically, the caco is made of concrete.–Elisabeth Luard

Portuguese Swordfish Kabobs Recipe

  • Quick Glance
  • 25 M
  • 2 H
  • Serves 4

Ingredients

  • 1 pound swordfish steaks, cut into cubes
  • For the marinade
  • 2 tablespoon olive oil
  • 3 or 4 garlic cloves, skinned and crushed
  • 1 oregano sprig, crumbled
  • 1 dried piri-piri pepper, crushed, or 1 malagueta pepper, seeded and finely chopped
  • Coarse salt

Directions

  • 1. Thread the fish onto skewers and arrange them on a flat dish.
  • 2. Combine the marinade ingredients, pour them over the kabobs and leave them for an hour or two to take the flavors.
  • 3. Remove from the marinade and drain thoroughly.
  • 4. Heat a small barbecue or broiler to maximum heat and grill the fish kabobs fiercely. Serve with white rice or soft cornmeal porridge (polenta).
Hungry for more? Chow down on these:

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail