Grilled Pintado with Roasted Onions and Bell Peppers

Name: Grilled Pintado with Roasted Onions and Bell Peppers
Yield: 6
Ingredients: 1 cup of white wine; 2 tablespoons of fresh thyme leaves; 600g of pintado fillets, cut into 3cm cubes; 3 large onions, peeled and cut in half; 1 green bell pepper, cut into 3cm squares; 1 red bell pepper, cut into 3cm squares; Salt and pepper to taste

1
1 cup of white wine
2
2 tablespoons of fresh thyme leaves
3
600g of pintado fillets, cut into 3cm cubes
4
3 large onions, peeled and cut in half
5
1 green bell pepper, cut into 3cm squares
6
1 red bell pepper, cut into 3cm squares
7
Salt and pepper to taste

Ingredients

1
1 cup of white wine
2
2 tablespoons of fresh thyme leaves
3
600g of pintado fillets, cut into 3cm cubes
4
3 large onions, peeled and cut in half
5
1 green bell pepper, cut into 3cm squares
6
1 red bell pepper, cut into 3cm squares
7
Salt and pepper to taste

Directions

1
1
2
Reserve the fish, onions, and bell peppers
3
2
4
Blend the remaining ingredients in a blender
5
3
6
Let the pintado marinate in the obtained mixture for 30 minutes
7
4
8
Assemble the skewers, alternating the fish with the two types of bell peppers
9
Reserve the marinade
10
5
11
Grill the skewers for 10 minutes per side or until the meat is golden brown, constantly basting them with the reserved marinade
12
After 5 minutes, add the roasted onion halves to grill
13
Leave them to roast on each side for 8 minutes or until they are tender.