Entree: Cape Verde – Northern Culinary Region – Espetada de Peixe (Cape Verdean skewered and grilled marinated fish with peppers and garlic)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

- 1.5 lb (680 g) firm white fish (tuna, swordfish, or grouper), cut into 1–1.5 in (2.5–3.8 cm) cubes
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lime juice
- 4 cloves (approx. 16 g) garlic, minced
- 1 small (about 5 g) bird’s-eye or malagueta chili, seeded and finely minced (adjust to taste)
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 medium (about 150 g) red onion, cut into 8 wedges
- 1 red bell pepper, cored and cut into 8 pieces
- 8 wooden skewers, soaked 30 minutes (or metal skewers)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for finishing
- Lemon or lime wedges for serving (no measurement)

Instructions

1. Whisk together olive oil, lime juice, minced garlic, minced chili, smoked paprika, ground cumin, salt, and pepper in a bowl to make the marinade.
2. Place fish cubes in a shallow dish, pour half of the marinade over the fish, toss gently to coat, cover and refrigerate 20–30 minutes (no longer than 1 hour).
3. Preheat grill or grill pan to medium-high heat and oil the grates lightly.
4. Thread the marinated fish pieces onto skewers, alternating with red onion wedges and bell pepper pieces, leaving a little space between pieces so heat circulates.
5. Brush skewers with remaining marinade and place on the hot grill. Cook 3–4 minutes per side, turning once, until fish is opaque and lightly charred (total 8–10 minutes depending on thickness).
6. Remove skewers to a platter, sprinkle with chopped cilantro or parsley, squeeze fresh lemon or lime over the top, and serve immediately with rice, boiled potatoes, or corn on the cob.