Entree: Cape Verde – Central Culinary Region – Espetada de Peixe (Grilled marinated fish skewers flavored with garlic, lemon, and bay leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) firm white fish fillets (grouper, snapper, or similar), trimmed and cut into 1- to 1.5-inch (3.81 cm) cubes
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) dry white wine or white wine vinegar
- 3 tbsp (45 ml) fresh lemon juice
- 4 garlic cloves (approx. 0.42 oz (12 g)), minced
- 2 bay leaves (approx. 0.035 oz (1 g)), crumbled
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (30 ml) chopped fresh parsley
- 8–10 wooden skewers, 10 in (25 cm), soaked in water 30 minutes
- Lemon wedges, for serving

Show original ingredient measurements

- 1.5 lb (680 g) firm white fish fillets (grouper, snapper, or similar), trimmed and cut into 1- to 1.5-inch cubes
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) dry white wine or white wine vinegar
- 3 tbsp (45 ml) fresh lemon juice
- 4 garlic cloves (approx. 12 g), minced
- 2 bay leaves (approx. 1 g), crumbled
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (30 ml) chopped fresh parsley
- 8–10 wooden skewers, 10 in (25 cm), soaked in water 30 minutes
- Lemon wedges, for serving

Instructions

1. In a bowl combine olive oil, white wine (or vinegar), lemon juice, minced garlic, crumbled bay leaves, smoked paprika, black pepper, salt, and chopped parsley. Whisk until blended.
2. Add fish cubes to the marinade and toss gently to coat. Cover and refrigerate for 20–30 minutes, no longer to avoid breaking down the fish.
3. Preheat a grill or grill pan to medium-high and oil the grates lightly to prevent sticking.
4. Thread marinated fish onto soaked skewers, leaving a little space between pieces so heat circulates; do not pack tightly.
5. Grill skewers 3–4 minutes per side, turning once, until fish is opaque through the center and has light charring at the edges.
6. Remove from the grill, rest 2 minutes, then serve hot with lemon wedges and traditional sides such as boiled corn or potatoes.