📝 About This Recipe
Transport your senses to the coastal cliffs of Madeira with these vibrant, smoky fish skewers. This traditional Portuguese dish features succulent chunks of firm white fish and meaty swordfish marinated in a fragrant blend of garlic, bay leaves, and white wine. Grilled over high heat to achieve a perfect char while remaining tender inside, these skewers are a celebration of simple, high-quality seafood and rustic Mediterranean flavors.
🥗 Ingredients
The Seafood
- 500 grams Swordfish steaks (cut into 1.5-inch cubes)
- 500 grams Firm white fish (like Monkfish or Cod) (cut into 1.5-inch cubes)
- 8-12 pieces Large Shrimp (peeled and deveined, tail-on)
The Marinade
- 1/4 cup Extra virgin olive oil (high quality Portuguese oil preferred)
- 3 tablespoons Dry white wine (Vinhoverde works beautifully)
- 4 Garlic cloves (minced into a paste)
- 4-5 pieces Dried Bay leaves (crushed slightly to release oils)
- 1 teaspoon Smoked paprika (Pimentão Doce)
- 1 teaspoon Coarse sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Skewering & Basting
- 1 large Red bell pepper (cut into 1.5-inch squares)
- 1 large Red onion (cut into thick wedges)
- 1 Lemon (cut into thin rounds)
- 2 tablespoons Unsalted butter (melted for final basting)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
If using wooden or bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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2
Prepare the fish by patting it dry with paper towels. Cut the swordfish and white fish into uniform 1.5-inch cubes to ensure even cooking.
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3
In a large glass bowl, whisk together the olive oil, white wine, minced garlic, crushed bay leaves, smoked paprika, sea salt, and black pepper.
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4
Add the fish cubes and shrimp to the marinade. Toss gently to coat every piece thoroughly. Cover and refrigerate for 20-30 minutes; do not exceed this time as the acid in the wine will begin to 'cook' the delicate fish.
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5
Preheat your grill (charcoal is traditional and best for flavor) to medium-high heat, roughly 400°F (200°C). Clean and lightly oil the grates.
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6
Begin assembling the skewers. Thread a piece of red onion, followed by a piece of swordfish, a fold of lemon slice, a piece of white fish, a bell pepper square, and a shrimp.
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7
Repeat the pattern until the skewer is full, leaving about 2 inches at the bottom for handling. Aim for 3-4 pieces of seafood per skewer.
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8
Place the skewers on the hot grill. You should hear an immediate sizzle. Close the lid if using a gas grill.
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9
Grill for 3-4 minutes on the first side without moving them, allowing a nice charred crust to form.
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10
Carefully flip the skewers using tongs. Brush the grilled side with a little melted butter mixed with any leftover marinade.
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11
Cook for another 3-4 minutes on the second side. The fish is done when it is opaque throughout and flakes easily with a fork, and the shrimp are pink and curled.
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12
Remove the skewers from the grill and place them on a warm platter. Cover loosely with foil and let them rest for 2 minutes.
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13
Sprinkle with freshly chopped parsley and an extra squeeze of lemon juice before serving.
💡 Chef's Tips
Always use firm-fleshed fish; delicate varieties like tilapia or sole will fall off the skewer into the coals. Don't crowd the skewers; leaving a tiny bit of space between ingredients ensures the heat circulates and chars the edges of the fish. If you can find them, use long stems of sturdy fresh rosemary or laurel (bay) branches as skewers for an incredible aromatic infusion. Ensure your grill is very hot before starting; this prevents the fish from sticking to the grates. Use a 'double skewer' technique (two parallel skewers) for each row to prevent the fish from spinning when you try to flip them.
🍽️ Serving Suggestions
Serve alongside 'Arroz de Tomate' (Portuguese tomato rice) for a classic hearty pairing. Accompany with 'Bolo do Caco', the traditional Madeiran sweet potato flatbread slathered in garlic butter. A chilled bottle of Vinho Verde or a crisp Rosé provides the perfect acidic counterpoint to the smoky fish. Offer a side of Piri-Piri sauce for those who enjoy a spicy kick to their seafood. A simple salad of sliced tomatoes, onions, and oregano drizzled with olive oil completes the meal perfectly.