Espetinho de peixe, or classic fish kebabs, will transport you directly to Brazil. The traditional street food is full of citrus and herb flavor.
- 3 tablespoons low-sodium soy sauce, gluten-free tamari, or Bragg Liquid Aminos
- 1 tablespoon white wine vinegar
- 1/4 cup fresh orange juice (from about 1 orange)
- 1/4 cup fresh lime juice (from about 2 limes)
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon chopped fresh parsley
- 2 cloves garlic, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon grated fresh ginger (about 1 inch)
- 3 pounds skinless halibut, cut into 1-inch cubes
- 2 teaspoons canola oil
- 2 medium red bell peppers, cut into 1-inch pieces (about 1 1/2 cups)
- 24 button mushrooms, cleaned and trimmed with stems removed (about 1 pound)
- In a large mixing bowl, combine soy sauce, vinegar, orange juice, lime juice, cilantro, parsley, garlic, salt, pepper, and ginger. Mix well to combine.
- Add the halibut, stir to combine, cover, and refrigerate for 30 minutes to 2 hours.
- If using bamboo skewers instead of metal, soak them in water for at least 30 minutes before grilling.
- When ready to grill, preheat grill to medium-high heat. Lightly oil the grates.
- Thread 4 to 5 pieces of fish on each skewer, alternating with bell peppers and mushrooms. Reserve any leftover marinade.
- Grill 4-5 minutes on each side.
- While the fish is grilling, place the remaining marinade in a small saucepan and bring to a boil over high heat. Boil until reduced by about half, then brush the kebabs with the reduction a minute or so before they’re done on all sides. Serve immediately.
- Category: Fish
- Method: Grilling
- Cuisine: Seafood
Keywords: fish, kebab, halibut, Brazilian, grilling, Espetinho de Peixe