Brochetas de Pescado

Step 1

Pat dry1½ lb. tuna or swordfish steaks (about 1½" thick)and cut into 1½" cubes. Season on all sides with½ tsp. Diamond Crystal or ¼ tsp. Morton saltand½ tsp. freshly ground black pepper.

Step 2

Mince and smash3 garlic cloves, chopped, and2 chipotle chiles in adobo, seeds removed, together into a smooth paste. Transfer to a large bowl. Add1 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 in1 Tbsp. avocado oiland remaining2 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

准备中高温或热gri的烧烤ll 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 remaining¼ tsp. Diamond Crystal or ⅛ tsp. Morton kosher saltand drizzle with reserved adobo. Serve withlime wedgesalongside.