MENU
 
 
 
 

  • Barbecued Seafood Skewers With Sun Dried Tomato Basil Aio

    0 votes
    Barbecued Seafood Skewers With Sun Dried Tomato Basil Aio
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Sea scallops
    • 1 lb Shrimp, (large if possible, shelled and deveined)
    • 1 lb Swordfish or possibly salmon
    • 1/2 c. Extra virgin olive oil
    • 2 Tbsp. Grnd pepper
    • 1/4 c. Finely minced herbs, including basil, oregano, thyme, and parsley
    • 1/2 lb Spring onions or possibly leeks
    • 1/2 lb Small carrots or possibly corn
    • 1/2 lb Zucchini
    • 1/2 lb Japanese eggplant
    • 2 x Sweet red bell peppers
    • 1/2 lb Fennel
    • 4 lrg Tomatoes, seeded
    • 1 c. Extra virgin olive oil
    • 1 Tbsp. Garlic, finely minced
    • 1 tsp Grnd cumin
    • 1/2 c. Balsamic vinegar
    • 1/2 c. Coarsely minced fresh herbs, including basil, oregano, parsley, and thyme
    • 1/3 c. Sun-dry tomatoes, (packed in oil)
    • 2 Tbsp. Minced basil
    • 8 x Garlic cloves, (or possibly 1 head), roasted
    • 2 Tbsp. Balsamic vinegar
    • 1/2 c. Extra-virgin extra virgin olive oil Salt and freshly grnd pepper to taste

    Directions

    1. Mix all marinade ingredients together. Cut swordfish or possibly salmon into 1-inch cubes, and add in all seafood to marinade. Chill for 2-4 hrs. Divide seafood into 6 portions and alternate shrimp, scallops, swordfish or possibly salmon till skewer is filled (about 6 oz each skewer). If you use wooden skewers, soak in water for 2 hrs before adding seafood.
    2. To grill seafood, barbecue must be very warm. Season each skewer with salt and cook for about 4 min on each side. Divide vegetable salad proportionately on 6 plates, place skewer on top of salad, drizzle part of the aioli over seafood, and serve the rest on the side.
    3. Serves 6.
    4. Grilled Vegetable Salad:Cut onions, carrots, zucchini, and eggplant in half lengthwise. Cut bell pepper in half and remove seeds, cut fennel in 1/2 -inch thick slices. Mix all vegetables with salt, pepper, and 1/2 c. extra virgin olive oil.
    5. Place on warm barbecue and grill till tender and brown (some vegetables may take longer than others). Remove from grill, cold, and cut into 1-inch pcs. Cut tomatoes in 1/2-inch cubes and add in to vegetables. Mix vegetables with garlic, freshly minced herbs, cumin, the remaining extra virgin olive oil, and balsamic vinegar.
    6. Sun-Dry Tomato Basil Aioli:In a food processor, puree sun-dry tomatoes, basil, and garlic with balsamic vinegar. Slowly add in extra virgin olive oil and season with salt and pepper. Keep refrigerated till ready to use.

    Similar Recipes

    Leave a review or comment