by Elisabeth Luard
from The Food of Spain and Portugal(Kyle Books, 2005)
Serves 4
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.
Ingredients
1 pound of swordfish steaks, cut into cubes
for the marinade
2 tablespoon of 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 (piri-piri is a type of hot chili pepper, if piri-piri is unavailable, use another chili pepper - strength of your choosing)
Coarse salt
1 pound of swordfish steaks, cut into cubes
for the marinade
2 tablespoon of 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 (piri-piri is a type of hot chili pepper, if piri-piri is unavailable, use another chili pepper - strength of your choosing)
Coarse salt
Method
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).
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