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
- Quick Glance
- 25 M
- 2 H
- Serves 4
IngredientsEmail Grocery List
- 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
- 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).