Espetada de Espadarte (Portuguese Swordfish Kabobs)
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.
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
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).
B-man
