Name: Swordfish Kebabs with Coconut Milk
Yield: Serves 4
Cuisine: Brazil
Ingredients: 1½ pounds swordfish steaks (about 1 inch thick); ¼ cup chopped fresh flat-leaf parsley; 1 red (bell) pepper, cored, seeded, and cut into 1-inch squares; 1 medium-size onion; 1 clove garlic, minced; 2 tablespoons (¼ stick) salted butter; 1 cup coconut milk, canned or homemade; 1 green bell pepper, cored, seeded, and cut into 1-inch squares; 2 tablespoons extra-virgin olive oil; 6 cloves garlic, coarsely chopped; 1 teaspoon freshly ground black pepper; ½ medium-size green bell pepper, cored, seeded, and quartered; 1 teaspoon salt, or more to taste; 1 medium-size onion, quartered

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

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.

These kebabs caught my eye (and taste buds) precisely because