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Brochetas de Pescado
Fire up the grill while these brochetas de pescado marinate in a tangy and smoky chipotle sauce that tenderizes the firm swordfish or tuna.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Paola Briseño-González📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Pat dry 1½ lb. tuna or swordfish steaks (about 1½" thick) and cut into 1½" cubes. Season on all sides with ½ tsp. Diamond Crystal or ¼ tsp. Morton salt and ½ tsp. freshly ground black pepper.
½ lb. tuna or swordfish steaks (about 1½" thick)1
2
Mince and smash 3 garlic cloves, chopped, and 2 chipotle chiles in adobo, seeds removed, together into a smooth paste. Transfer to a large bowl. Add 1 Tbsp. tomato paste, 2 tsp. ground achiote (annatto seeds), 1 tsp. ground cumin, 3 Tbsp. lime juice, 2 Tbsp. avocado oil, ¼ tsp. Diamond Crystal or ⅛ tsp. Morton kosher salt, and ¼ cup water and whisk until smooth.
chipotle chiles in adobo, seeds removed2. tomato paste1 Tbsp. ground achiote (annatto seeds)2 tsp. ground cumin1 tsp. avocado oil, divided, plus more for grilling4 Tbsp
3
Transfer 2 Tbsp. adobo to a small bowl and whisk in 1 Tbsp. avocado oil and remaining 2 Tbsp. lime juice; set aside.
. avocado oil, divided, plus more for grilling4 Tbsp
4
Transfer fish to large bowl with remaining adobo and toss to coat. Cook immediately or cover with plastic wrap and refrigerate up to ⏱️ 1 hour.
5
Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate. Thread fish cubes onto skewers, 4–5 cubes per skewer.
6
Grill fish, turning often, until lightly charred, opaque, and firm to the touch, about ⏱️ 2 minutes per side on a grill, and about 2½ minutes per side on grill pan, 8–⏱️ 10 minutes total.
7
Transfer skewers to a platter. Season with remaining ¼ tsp. Diamond Crystal or ⅛ tsp. Morton kosher salt and drizzle with reserved adobo. Serve with lime wedges alongside.
Lime wedges (for serving)
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