Mahi-mahi brochettes with grill-roasted peperonata

Peperonata was made popular as far back as the 1970s. In this dish, the peppers are roasted and skinned, giving the peperonata a lovely smoky flavor and smooth texture, while the verjuice, an unfermented grape juice, adds an underlying tartness. The fish brochettes make the perfect accompaniment, with their strong flavors. Mahi-mahi is an oily fish also known as llampuga, Dorado or dolphin fish (no relation to the dolphin).

Make the peperonata. Spread out the pepper pieces on a board and brush the skin side with a little oil. Heat the remaining oil in a pan and add the onions and garlic. Fry over a medium-high heat for 6-8 minutes until lightly golden.

Heat a griddle until a few drops of water sprinkled on the surface evaporate instantly. Add the peppers, skin-side down. Lower the heat a little and grill them for 5 minutes until the skins are charred. Put them into a bowl and cover tightly with clear film (plastic wrap). When cool enough to handle, rub off the skins and slice each piece into six or seven strips. Add to the onion mixture, stir in the sugar and cook over a medium heat for about 2 minutes. Add the tomatoes and herbs and bring to the boil. Lower the heat, stir in the verjuice or wine, and simmer, uncovered, for about 30 minutes.

Soak the wooden skewers with the bay leaf sprigs in a bowl of cold water for 30 minutes. Cut the mahi-mahi into 12 large cubes and place in a bowl. Squeeze the juice from half a lime and half a lemon into a small bowl. Whisk in 45ml/3 tbsp of the oil. Cream the garlic and plenty of seasoning to a paste add to the oil mixture and pour over the mahi-mahi. Marinate for 30 minutes.

Drain the skewers and the bay leaves. Cut the remaining lime and lemon halves into four wedges each. Using two skewers placed side by side instead of the usual one, thread alternately with three pieces of fish, one lime and one lemon wedge and two sprigs of bay leaves. Make three more brochettes in the same way.

Replace the griddle over a high heat and test that it is hot. Brush the brochettes with the remaining oil and grill for 3-4 minutes on each side, or until the fish is cooked through and nicely branded. Cover and keep warm for up to 5 minutes before serving with the peperonata.

Serves 4
8 fresh sprigs of bay leaves
675g/ 1 ½ lb mahi-mahi, swordfish or marlin fillet, skinned
1 lime, halved
1 lemon, halved
60ml/4 tbsp olive oil
1 small garlic clove, crushed
Salt and ground black pepper
8 short wooden skewers
For the peperonata
2 large red (bell) peppers, quartered and seeded
2 large yellow (bell) peppers, quartered and seeded
90ml/6 tbsp extra virgin olive oil
2 sweet onions, thinly sliced
1 garlic clove, thinly sliced
5ml/1 tsp sugar
4 tomatoes, peeled, seeded and roughly chopped
2 bay leaves
1 large fresh thyme sprig
15ml/1 tbsp red verjuice or red wine