| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains | Sami | Gma1 | 1 | Servings |
INGREDIENTS
| 1 | lb | Sea scallops |
| 1 | lb | Shrimp, large if possible |
| shelled and | ||
| deveined | ||
| 1 | lb | Swordfish or salmon |
| 1/2 | c | Olive oil |
| 2 | T | Ground pepper |
| 1/4 | c | Finely chopped herbs |
| including basil | ||
| oregano thyme and | ||
| parsley | ||
| 1/2 | lb | Spring onions or leeks |
| 1/2 | lb | Small carrots or corn |
| 1/2 | lb | Zucchini |
| 1/2 | lb | Japanese eggplant |
| 2 | Sweet red bell peppers | |
| 1/2 | lb | Fennel |
| 4 | Tomatoes, seeded | |
| 1 | c | Olive oil |
| 1 | T | Garlic, finely chopped |
| 1 | t | Ground cumin |
| 1/2 | c | Balsamic vinegar |
| 1/2 | c | Coarsely chopped fresh |
| herbs including basil | ||
| oregano parsley | ||
| and thyme | ||
| 1/3 | c | Sun-dried tomatoes, packed |
| in oil | ||
| 2 | T | Chopped basil |
| 8 | Garlic cloves, or 1 head | |
| roasted | ||
| 2 | T | Balsamic vinegar |
| 1/2 | c | Extra-virgin olive oil |
| Salt and freshly ground | ||
| pepper to taste |
INSTRUCTIONS
Mix all marinade ingredients together. Cut swordfish or salmon into 1-inch cubes, and add all seafood to marinade. Refrigerate for 2-4 hours. Divide seafood into 6 portions and alternate shrimp, scallops, swordfish or salmon until skewer is filled (about 6 ounce each skewer). If you use wooden skewers, soak in water for 2 hours before adding seafood. To grill seafood, barbecue must be very hot. Season each skewer with salt and cook for about 4 minutes on each side. Divide vegetable salad evenly on 6 plates, place skewer on top of salad, drizzle part of the aioli over seafood, and serve the rest on the side. Serves 6. 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 cup olive oil. Place on hot barbecue and grill until tender and brown (some vegetables may take longer than others). Remove from grill, cool, and cut into 1-inch pieces. Cut tomatoes in 1/2-inch cubes and add to vegetables. Mix vegetables with garlic, freshly chopped herbs, cumin, the remaining olive oil, and balsamic vinegar. Sun-Dried Tomato Basil Aioli: In a food processor, puree sun-dried tomatoes, basil, and garlic with balsamic vinegar. Slowly add olive oil and season with salt and pepper. Keep refrigerated until ready to use. Copyright1993 by Wolfgang Puck. Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4940
Calories From Fat: 3425
Total Fat: 389.2g
Cholesterol: 292.4mg
Sodium: 1888.5mg
Potassium: 8980.4mg
Carbohydrates: 244.9g
Fiber: 126.9g
Sugar: 58.5g
Protein: 169.3g