Brazilian Espetinho
Try this zesty fish version with fresh halibut. Serve it up with a mango salsa or tomato relish and a side of seasoned quinoa.
| Servings | Prep Time |
| 6servings (max 8) | 10 minutes, plus marinating time |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 3pounds halibutcut into 1” cubes
- 3tablespoons low sodium soy sauce or Bragg
- 1tablespoon white wine vinegar
- 1/4cup fresh orange juice
- 1/4cup fresh lime juice
- 1teaspoon fresh gingergrated
- 2 red pepperscut into chunks
- 24 button mushroomscleaned and trimmed
Instructions
- In a large mixing bowl, combine soy sauce, vinegar, orange juice, lime juice and ginger. Mix well and add the halibut, cover and refrigerate for 30 minutes to 2 hours.
- Thread the fish onto skewers with sliced red peppers and button mushrooms and grill 4 – 5 minutes on each side.
- While the fish is grilling, heat the remaining marinade in a small saucepan and bring to a boil. Boil until the marinade has reduced by about half, then brush the kebabs with the reduction a minute or so before they’re done.
Recipe Notes
