Brazilian fish skewers

Brazilian fish skewers

Espetinho de peixe

By
From
South American Grill
Makes
8
Photographer
Bonnie Savage

Firm oily fish such as tuna or salmon can be used to make these skewers, as they can take the high temperatures of the grill while their strong flavours are complemented with subtle charring. Quick to cook, they make a great start to a procession of mains when planning a South American feast.

Ingredients

Quantity Ingredient
8 bamboo skewers
1/4 cup dry white wine
1 lemon, juiced
2 tablespoons olive oil
1 garlic clove, crushed
2 teaspoons sea salt
600g tuna or salmon fillets, cut into 3 cm cubes
1 red capsicum, seeded and cut into 3 cm pieces
1 green capsicum, seeded and cut into 3 cm pieces
1 large red onion, cut into 3 cm pieces
vegetable oil, for brushing

Method

  1. Soak the bamboo skewers in cold water for 30 minutes to prevent them from burning during cooking.
  2. Put the white wine, lemon juice, olive oil, garlic and salt into a non-reactive bowl and stir to combine. Add the fish and toss to coat. Cover and leave to marinate in the refrigerator for 30 minutes.
  3. Thread the fish, capsicum and onion alternately onto the pre-soaked skewers.
  4. Preheat a barbecue chargrill to medium–high. Brush a little vegetable oil over the chargrill and cook the skewers for 6 minutes, turning frequently, or until lightly charred and the fish is just cooked through.
  5. Serve with palm heart salad, and Argentinian grilled garlic and rosemary flat bread.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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