Rodízio De Peixe Recipe
Make Rodízio De Peixe Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Fish
Skewers & Vegetables
Sauce (optional)
Method
Marinade & Fish
- 1
Prepare marinade
In a medium bowl whisk together lemon juice, olive oil, minced garlic, chopped parsley, oregano, smoked paprika, black pepper, sea salt and honey (if using) until combined.
- 2
Cut fish
Pat fish fillets dry with paper towels. Cut into 5–6 cm chunks large enough to thread on skewers but not so large they won't cook evenly.
- 3
Marinate
Place fish pieces in a shallow dish or resealable bag. Pour half the marinade over fish, reserving the other half for basting. Turn to coat, cover and refrigerate 20–30 minutes (no longer than 1 hour to avoid acid 'cooking' the fish).
Skewers & Vegetables
- 4
Prep skewers and veg
If using wooden skewers, soak them in water for at least 30 minutes. Meanwhile, cut peppers, zucchini and onion into pieces similar in size to the fish chunks. Keep cherry tomatoes whole.
- 5
Assemble skewers
Thread fish and vegetables onto skewers in alternating order (fish - pepper - tomato - onion - zucchini - fish, etc.), leaving a little space between pieces so heat circulates. Reserve any leftover marinade for basting.
- 6
Preheat grill or oven
Preheat a gas or charcoal grill to medium-high (200–230°C / 400–450°F). If using an oven, preheat to 220°C (425°F) and line a baking sheet with foil and set a wire rack on top.
- 7
Grill or roast
Oil the grill grates or brush the skewers with oil. Place skewers on the grill and cook 3–4 minutes per side, turning once, until fish is opaque and flakes easily and vegetables are charred at the edges. If cooking in the oven, roast for 10–12 minutes, then broil 1–2 minutes to get color, turning once halfway through. During the last 2–3 minutes, brush reserved marinade over skewers and, if using, a light coat of honey for glaze.
- 8
Check doneness
Fish should reach an internal temperature of 63°C (145°F) or flake easily with a fork. Vegetables should be tender-crisp and slightly charred.
Sauce (optional)
- 9
Make sauce
While skewers cook, whisk together mayonnaise, Greek yogurt, chopped dill, lemon zest, salt and pepper in a small bowl. Adjust seasoning to taste. Chill until ready to serve.
- 10