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Brazilian Swordfish Kebabs With Coconut Milk |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Brazilian Swordfish Kebabs With Coconut Milk recipe on the web!!BRAZIL Advance Preparation: 1 to 4 hours for marinating the fish This recipe comes from the most unlikely of sources, a Rio de Janeiro meat emporium called Porcão (Big Pig). Like most churrascarias (barbecue restaurants), Porcão specializes in an astonishing assortment of grilled meats presented on swordlike spits and carved directly onto your plate at the table. Conspicuous consumption is the name of the game: The waiters keep bringing food until you expressly ask them to stop. The following kebabs caught my eye (and taste buds) precisely because they weren’t meat. Porcão makes them with surubinho, a giant mild, sweet freshwater fish from the Amazon. The closest equivalent in North America would be halibut- which you could use-as well as tuna, sea bass, or any firm, meaty fish. I usually make the recipe with swordfish. Coconut milk is a traditional ingredient in northern Brazilian cooking. Its high fat content keeps the fish moist and flavorful. Be sure to use unsweetened coconut milk: reliable brands include A Taste of Thai, which is available at most supermarkets. For additional flavor, Porcão’s chef bastes the kebabs with garlic butter as they cook. The fish will have plenty of flavor without this step, but it does offer added richness. Crazy Rice makes a good accompaniment. FOR THE FISH AND MARINADE: _ 1/2 lb swordfish steaks (about 1 inch thick) _ c coconut milk, canned or homemade _ tbs olive oil _ clove garlic, coarsely chopped _ onion, quartered ___ green bell pepper, stemmed, seeded and quartered _ tsp salt, or more to taste _ tsp black pepper, freshly ground ___ c parsley, fresh Italian (flat-leaf) FOR THE BASTING MIXTURE (optional): _ tbs butter, salted _ clove garlic, minced FOR THE KEBABS: _ onion, medium, quartered _ red bell pepper, stemmed, seeded, and cut into 1-inch squares _ green bell pepper, stemmed, seeded and cut into 1-inch squares 1. Trim the skin off the fish steaks. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut into 1-inch cubes and place in a medium-size nonreactive bowl. Set aside while you prepare the marinade. 2. Combine the coconut milk, oil, garlic, onion, green pepper, 1 teaspoon salt, and the black pepper in a blender and process to a smooth purée. Add the parsley and blend for 30 seconds. Taste for seasoning, adding salt as necessary; the mixture should be highly seasoned. Pour the mixture over the fish cubes in the bowl and toss to coat. Cover and let marinate, in the refrigerator, for at least 1 hour and up to 4 hours (the longer the better), stirring occasionally. 3. Preheat the grill to high. 4. If using the basting mixture, place the butter in a saucepan and melt over low heat, either on the burner attachment of your grill, if you have one, or on the stovetop. Stir in the garlic and remove from the heat. 5. When ready to cook, break the onion quarters into individual layers. Remove the fish cubes from the marinade and thread onto the skewers, placing a piece of onion and a pepper square between each and dividing evenly. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until the fish cubes are nicely browned on the outside and cooked through in the center, 8 to 12 minutes in all. Brush the kebabs with the garlic butter (if using) during the last minute of cooking. 6. Transfer the kebabs to serving plates or a platter and serve immediately. Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. 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