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!!

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