Entree: Cape Verde – National Cuisine – Espetada de Peixe (Grilled marinated fish skewers typical of Cape Verdean coastal cuisine)

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 35 min

Cook 10 min

Additional 30 min

Total 45 min

Ingredients

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

- 4 fish fillets, approx. 6 oz (170 g) each, skin removed and cut into 1½ in (4 cm) cubes (such as grouper)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1 tsp (5 g) smoked paprika
- ½ tsp (2.5 g) ground cumin
- ½ tsp (2.5 g) piri-piri flakes or cayenne pepper (adjust to taste)
- 1 tsp (5 g) coarse salt
- ½ tsp (2.5 g) freshly ground black pepper
- 2 tbsp (28 g) butter, softened (for basting, optional)
- 1 tbsp (15 ml) chopped fresh cilantro or parsley (optional)
- 8–10 wooden skewers, soaked in water 30 minutes before grilling
- Lemon wedges for serving

Show original ingredient measurements

- 4 fish fillets, approx. 6 oz (170 g) each, skin removed and cut into 1½ in (4 cm) cubes (such as grouper)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 4 cloves (12 g) garlic, minced
- 1 tsp (5 g) smoked paprika
- ½ tsp (2.5 g) ground cumin
- ½ tsp (2.5 g) piri-piri flakes or cayenne pepper (adjust to taste)
- 1 tsp (5 g) coarse salt
- ½ tsp (2.5 g) freshly ground black pepper
- 2 tbsp (28 g) butter, softened (for basting, optional)
- 1 tbsp (15 ml) chopped fresh cilantro or parsley (optional)
- 8–10 wooden skewers, soaked in water 30 minutes before grilling
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine olive oil, lemon juice, minced garlic, paprika, cumin, piri-piri flakes, salt, and black pepper to make the marinade.
2. Add the cubed fish to the marinade and toss gently to coat. Cover and refrigerate 20–30 minutes (no longer to avoid breaking down the fish).
3. Thread the marinated fish cubes onto the soaked skewers, leaving a little space between pieces for even cooking.
4. Preheat a grill or grill pan to medium-high heat. If using a broiler, position a rack 6 inches (15.2 cm) from the element and preheat.
5. Place the skewers on the hot grill and cook 2–3 minutes per side, brushing once with softened butter if using, until the fish is opaque and lightly charred at the edges.
6. Remove skewers from heat, sprinkle with chopped cilantro or parsley if desired, and serve immediately with lemon wedges and rice, corn, or boiled potatoes.

1. In a bowl combine olive oil, lemon juice, minced garlic, paprika, cumin, piri-piri flakes, salt, and black pepper to make the marinade.
2. Add the cubed fish to the marinade and toss gently to coat. Cover and refrigerate 20–30 minutes (no longer to avoid breaking down the fish).
3. Thread the marinated fish cubes onto the soaked skewers, leaving a little space between pieces for even cooking.
4. Preheat a grill or grill pan to medium-high heat. If using a broiler, position a rack 6 inches from the element and preheat.
5. Place the skewers on the hot grill and cook 2–3 minutes per side, brushing once with softened butter if using, until the fish is opaque and lightly charred at the edges.
6. Remove skewers from heat, sprinkle with chopped cilantro or parsley if desired, and serve immediately with lemon wedges and rice, corn, or boiled potatoes.