Entree: Portugal – Algarve – Espetada de Peixe (Marinated fish pieces skewered and grilled, traditionally on bay laurel sticks from the Algarve)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 20 min

Total 40 min

Ingredients

- 4 fish fillets, approx. 6 oz (170 g) each (firm white fish such as swordfish, monkfish, or thick cod)
- 3 tbsp (45 ml) extra virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- 4 fresh bay laurel sprigs or 4 wooden skewers soaked in water for 30 minutes
- 1 tbsp (15 ml) dry white wine or water (optional, for basting)
- Lemon wedges for serving

Instructions

1. Pat the fish fillets dry and cut into large cubes or chunks about 1 to 1 1/2 inches (2.5–4 cm) so they stay on the skewers; keep fillet portions roughly even so they cook uniformly.
2. In a shallow dish whisk together olive oil, lemon juice, minced garlic, sea salt, and black pepper. Add fish pieces and toss gently to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 1 hour (if refrigerating, bring to room temperature 20 minutes before grilling).
3. Thread 3–4 pieces of fish onto each bay laurel sprig or soaked wooden skewer, leaving a little space between pieces for even heat circulation.
4. Preheat a grill or cast-iron grill pan to medium-high heat and oil the grates or pan lightly.
5. Place skewers on the hot grill and cook 2–4 minutes per side depending on thickness, turning once, until fish is opaque and just flakes; baste once with reserved marinade or a splash of white wine while grilling.
6. Remove from heat, sprinkle with chopped parsley and a little extra lemon juice to taste. Serve immediately with lemon wedges and crusty bread or boiled potatoes typical of the Algarve.