1. 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. 2. Drain the fish, saving the marinade. Cut the haddock into long strips about 1 inch wide. Thread strips on skewers in an s-pattern. 3. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
