Brochetas de Pescado

Pat dry 1½ lb. tuna or swordfish steaks (about 1½" thick) and cut into 1½" cubes. Season on all sides with ½ tsp. Diamond Crystal or ¼ tsp. Morton salt and ½ tsp. freshly ground black pepper.

Mince and smash 3 garlic cloves, chopped, and 2 chipotle chiles in adobo, seeds removed, together into a smooth paste. Transfer to a large bowl. Add 1 Tbsp. tomato paste, 2 tsp. ground achiote (annatto seeds), 1 tsp. ground cumin, 3 Tbsp. lime juice, 2 Tbsp. avocado oil, ¼ tsp. Diamond Crystal or ⅛ tsp. Morton kosher salt, and ¼ cup water and whisk until smooth.

Transfer 2 Tbsp. adobo to a small bowl and whisk in 1 Tbsp. avocado oil and remaining 2 Tbsp. lime juice; set aside.

Transfer fish to large bowl with remaining adobo and toss to coat. Cook immediately or cover with plastic wrap and refrigerate up to 1 hour.

Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate. Thread fish cubes onto skewers, 4–5 cubes per skewer.

Grill fish, turning often, until lightly charred, opaque, and firm to the touch, about 2 minutes per side on a grill, and about 2½ minutes per side on grill pan, 8–10 minutes total.

Transfer skewers to a platter. Season with remaining ¼ tsp. Diamond Crystal or ⅛ tsp. Morton kosher salt and drizzle with reserved adobo. Serve with lime wedges alongside.