Prep 24 hrs
Cook 15 mins
Found this one in an old paperback cookbook from my Gram's collection (Seafoods 'n Seaports ... a cook's tour of Massachusetts). Haven't tried it yet, but it looks like it would be good. Prep time includes marinating time overnight. You will need some Portuguese rolls or New England style hotdog buns for serving, too.
VINHA DE ALHOS
- 4 garlic cloves, crushed
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon paprika (smoked paprika would be nice here)
- 1 tablespoon salt
- 1 cup wine vinegar
- 2 cups water
- 2 bay leaves, crushed
- 4 -5 lbs haddock fillets
- Combine all ingredients for the vinha de alhos in a non-reactive bowl. Place the haddock fillets in a large ziploc bag or non-reactive container. Pour the vinha de alhos over the fish and marinate in the refrigerator overnight.
- Drain the fish, saving the marinade. Cut the haddock into long strips about 1 inch wide. Thread strips on skewers in an s-pattern.
- Preheat grill. Meanwhile, bring reserved marinade to a boil in a saucepan to prevent cross-contamination while using it as a baste. Grill fish skewers 4 inches from heat for about 15 minutes, turning often and basting with the boiled vinha de alhos. Fish is done when it flakes easily and is golden brown. Serve in grilled Portuguese rolls or New England style hotdog buns.