Name: Portuguese Swordfish Kabobs
Prep time: 25 min
Total time: 2 h
Yield: Serves 4
Cuisine: portuguese
Ingredients: 1 pound swordfish steaks, cut into cubes; 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

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Two Portuguese swordfish kabobs with garlic, olive oil, and piri-piri peppers on a black plate

Adapted from Elisabeth Luard | The Food of Spain and Portugal | Kyle Books, 2005

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
Quick Glance
25 M
2 H
Serves 4

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Ingredients

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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