Friday, July 15, 2016

Seafood on a Skewer with Chimichurri for #FishFridayFoodies

Our friend, Sue of A Palatable Pastime, is hosting our event this month and chose the fun theme of Seafood on a Stick!

In Sue's own words:
"It's summertime! Let's "stick" to our resolutions of eating more fish and seafood this year! The event will use recipes for kebabs with fish or seafood of any sort, grilled, broiled, baked, ceviche, fish/shrimp balls...you name it. As long as you put a stick in it, it's good."
Being the rebel that I am....I didn't use sticks.....I used skewers.  I beg forgiveness which I am sure will be granted the minute you taste this crazy delicious recipe!!


I adapted this recipe from one by Melissa d'Arabian of Food Network.  I marinated the seafood for about a half an hour in the refrigerator before placing it onto skewers with some summer squash and zucchini.


It only took minutes on a hot grill with the lid closed to cook perfectly.  I used 2 firewires and 2 skewers and then removed all the ingredients from the "sticks" to a  platter, topped them with some chimichurri and served them family style.  This recipe fed 6 adults.

Seafood on a Skewer
adapted from Melissa d'Arabian

1/4 c. sweet onion, chopped
1 clove garlic, minced
1/4 c. olive oil
2 T. white wine vinegar
Juice of 1/2 a lemon
salt and pepper to taste
12 large shrimp, peeled and deveined
6 scallops, side muscle removed
1 lb. halibut, cubed 
1 summer squash, cut into 1" pieces
2 zucchini, cut into 1" pieces

For the Chimichurri:

1 1/4 c. fresh basil leaves, coarsely chopped
3/4 c. parsley, coarsely chopped
1 T. sweet onion, finely chopped
1 clove garlic, minced
1/3 c. good olive oil
1 T. white wine vinegar
Juice of half a lemon
salt and pepper to taste

In a large glass bowl, combine the onion, garlic, olive oil, vinegar, lemon, salt and pepper. Add the shrimp, scallops and halibut.  Toss to coat, cover and refrigerate for 15-30 minutes.  Remove seafood from marinade and thread onto skewers along with the squash and zucchini. Place on a gas grill that has been preheated to high heat and cook approx. 3-4 minutes per side.

While seafood is cooking place the basil, parsley, onion, garlic, olive oil, vinegar and lemon juice in a food processor and pulse until ingredients are combined but still chunky. Taste and season with salt and pepper.

Remove seafood from skewers to a platter and top with the Chimichurri for serving.  Print Recipe

More Fish Sticks Fish on Sticks!!








18 comments:

  1. I am so, so glad you started this group, Wendy! What a great recipe from you this month, too. Yes, I chuckled about the FireWires... ;)

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  2. Anything tastes good when you put it on a skewer!

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  3. Looks delicious Wendy! It's better to ask for forgiveness rather than permission!

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  4. Wow! Looks fabulous and perfect for sticking to summer resolutions to eat fish! Hope to join back soon - life is calming down a smidge, finally!

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    1. Glad that life is calming down for you Christy. We will be very happy to have you back.

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  5. Between you and Camilla, I now have Fire Wires on my wish list at Amazon. And those skewers look amazing.

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  6. Like Sid even I have fire wires on my wish list, delicious chimichurri seafood skewers.

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    1. You won't be sorry Sneha. They are a wonderful kitchen tool.

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  7. Chimichurri!!! Yes! Sounds wonderful…especially those scallops! I have been unable to find any great ones at our local market lately…but I keep looking!

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    1. I picked mine up at our International Marketplace. They were very nice.

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  8. These are beautiful!! Love the simple fresh flavors, summer on a plate!

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  9. Love chimichurri and these look tasty- might have to look into some fire wires since they are apparently the thing!

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    1. They are the thing Caroline. I think you will love them

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