Brochetas de Pescado
5.0
(1)
These Brochetas de Pescado are marinated in an adobo infused with chipotle, garlic, achiote, cumin, lime juice, and olive oil, creating a silky sauce. Whether you’re grilling outdoors or using a cast-iron grill pan indoors, the fish chunks are stacked tightly against each other resulting in juicy fish and perfect grill marks. Topped with a drizzle of the reserved adobo sauce and served with lime wedges, these skewers transport you to the beaches of Mexico’s Puerto Vallarta, where this is the beach snack of choice.
To keep this recipe heart-health conscious, I’ve kept the salt minimal here; feel free to salt to taste if salt isn’t a medical concern for you. This Brochetas de Pescado recipe was medically reviewed by Meghan Goodman, MS, RDN, CDCES, CDN as a part of this heart-healthy recipes collection. Talk to your care provider about whether it’s right for you.
What you’ll need
Grilling Skewers
$18 At Amazon
Ground Achiote
$5 At Amazon
Recipe information
Total Time
35 minutes, plus marinating time
Yield
4 servings
Ingredients
Special Equipment
Preparation
Step 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.
Step 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.
Step 3
Transfer 2 Tbsp. adobo to a small bowl and whisk in 1 Tbsp. avocado oil and remaining 2 Tbsp. lime juice; set aside.
Step 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.
Step 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.
Step 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.
Step 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.
Recipe notes
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