Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of skewered fish and vegetables pieces on a black rectangular plate over a blue towel, with lime wedges scattered around.

Brazilian Espetinho de Peixe (Fish Kebabs)


  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 (14-16 skewers) 1x

Description

Espetinho de peixe, or classic fish kebabs, will transport you directly to Brazil. The traditional street food is full of citrus and herb flavor.


Ingredients

Scale
  • 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)

Instructions

  1. In a large mixing bowl, combine soy sauce, vinegar, orange juice, lime juice, cilantro, parsley, garlic, salt, pepper, and ginger. Mix well to combine.
  2. Add the halibut, stir to combine, cover, and refrigerate for 30 minutes to 2 hours.
  3. If using bamboo skewers instead of metal, soak them in water for at least 30 minutes before grilling.
  4. When ready to grill, preheat grill to medium-high heat. Lightly oil the grates.
  5. Thread 4 to 5 pieces of fish on each skewer, alternating with bell peppers and mushrooms. Reserve any leftover marinade.
  6. Grill 4-5 minutes on each side.
  7. 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