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Puerto Rico · Wahoo

Puerto Rican Wahoo Pinchos with Guava Glaze

Pinchos de Peto

Pinchos sizzle on every grill at the Luquillo kiosks. Chunks of peto, marinated in adobo and sofrito, are grilled on skewers and brushed with a sweet-tangy guava barbecue glaze.

  • Prep 25 min + 30 min marinate
  • Cook 15 min
  • Serves 4 (8 skewers)
  • Level Easy
Photo: Max Mishin · Pexels
Served with: Puerto Rican Plantain Chips ↓En Español

Ingredients

Tap each item as you gather it.

For the pinchos

For the guava glaze

Method

Step by step, the way it is done on the island.

  1. Marinate. Toss the wahoo with the sofrito, adobo, sazón, olive oil and lime juice. Refrigerate 30 minutes. Soak wooden skewers in water at the same time.
  2. Make the glaze. Melt the guava paste with the water in a small pan over low heat, whisking. Stir in the ketchup, lime juice, soy sauce and garlic and simmer 3–4 minutes until glossy.
  3. Thread the skewers. Thread the fish onto the skewers, alternating with chunks of onion and pepper.
  4. Grill. Grill over medium-high heat 3–4 minutes per side. Brush with the glaze in the last 2 minutes and turn once more so it caramelizes without burning.
  5. Serve. Brush with a little more glaze and serve hot with platanutres, extra glaze and a slice of bread on the end of the stick.

On the side

The side dish that belongs with it, full recipe included.

Puerto Rico

Puerto Rican Plantain Chips

Platanutres

Green plantain shaved paper-thin and fried into crunchy, salty chips. Puerto Ricans snack on them at the kiosks of Piñones while the fish fries.

  • Prep 10 min
  • Cook 15 min
  • Serves 4
  • Level Easy

You need

  • 2 large green plantains
  • Vegetable oil for frying
  • 1 tsp salt
  • ½ tsp garlic powder (optional)

How to make it

  1. Peel. Cut off the ends of the plantains, slit the skin along the ridges and pry it off.
  2. Slice thin. Slice the plantains lengthwise or on a long diagonal as thin as possible, under ⅛ inch (2–3 mm), using a mandoline or vegetable peeler.
  3. Fry. Fry in small batches in oil at 350 °F (175 °C) for 2–3 minutes, stirring so they do not stick, until golden and crisp.
  4. Season. Drain on paper towels and toss right away with the salt and garlic powder. They keep crisp for a day in a closed container.

Photo: Scott Ehardt · Public domain

More ways to cook Wahoo

Same fish, a different corner of the sea.

Câmara de Lobos, Madeira, PortugalMadeira Wine-and-Garlic Marinated Wahoo
Messina, Sicily, ItalyWahoo Messina-Style with Tomato, Olives and Capers
Port Royal, JamaicaJamaican Brown Stew Wahoo