Espetadas de Peixe
The Quirky Foodster Team
Ingredients
- Firm fish, cut into cubes — 600 g (1.3 lb)
- Vegetable oil — 3 tbsp
- Garlic, minced — 3 cloves
- Juice of 2 limes
- Paprika — 1 tsp
- Salt and black pepper, — to taste
- Wooden or metal skewers
Method
- If using wooden skewers, soak in water for 20 minutes to prevent burning.
- Combine the oil, garlic, lime juice, paprika, salt and pepper to make a marinade.
- Toss the fish cubes in the marinade and let sit for 20 minutes.
- Thread the fish cubes onto the skewers.
- Preheat a grill to medium-high heat.
- Grill the skewers for 3-4 minutes per side until the fish is cooked through and lightly charred.
- Serve hot.
Introduction: Skewered, grilled fish chunks, marinated and cooked over open flame, a popular street food.
Cultural Background: Grilled fish skewers are a common sight at markets and roadside stalls across Sao Tome and Principe, quick to prepare and showcasing the freshness of the daily catch.
Tips: Cut the fish into even-sized cubes for consistent cooking. Don't overcook, as fish can dry out quickly on a hot grill.
Variations: Add chunks of sweet pepper or onion between the fish pieces on the skewer for extra flavour and colour; serve with a simple dipping sauce.
Storage: Best eaten fresh off the grill; store any leftovers in an airtight container in the refrigerator for up to 1 day.
Reheating: Reheat gently in a covered pan or low oven to avoid drying out the fish.
Nutrition: Approx. 220 kcal, 28 g protein, 2 g carbohydrate, 11 g fat per serving.
FAQs:
Q: What fish works best for skewers?
A: Firm, meaty fish that holds together well on a skewer, such as tuna or swordfish, works best.
Q: Can this be cooked without a grill?
A: Yes, a hot griddle pan or broiler can be used as an alternative to open-flame grilling.
- Firm fish, cut into cubes — 600 g (1.3 lb)
- Vegetable oil — 3 tbsp
- Garlic, minced — 3 cloves
- Juice of 2 limes
- Paprika — 1 tsp
- Salt and black pepper, — to taste
- Wooden or metal skewers
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