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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	197.73 Kcal (828 kJ)
Calories from fat	0.5 Kcal
		% Daily Value*
Total Fat	0.06g	0%
Cholesterol	137.75mg	46%
Sodium	1419.45mg	59%
Potassium	754.98mg	16%
Total Carbs	0.7g	0%
Sugars	0.06g	0%
Dietary Fiber	0.15g	1%
Protein	40.95g	82%
Vitamin C	1.3mg	2%
Iron	0.1mg	1%
Calcium	40mg	4%

Amount Per 100 g
Calories	56.71 Kcal (237 kJ)
Calories from fat	0.14 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Cholesterol	39.51mg	46%
Sodium	407.09mg	59%
Potassium	216.53mg	16%
Total Carbs	0.2g	0%
Sugars	0.02g	0%
Dietary Fiber	0.04g	1%
Protein	11.74g	82%
Vitamin C	0.4mg	2%
Calcium	11.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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