Tag Archives: grilling seafood

Seafood Kabobs with Lemon-Basil Butter

Our simple recipe is perfect for warm weather and backyard grilling. Gather your friends, pour a chilled white and enjoy.

Basil, nuts and olive oil

Summertime grilling is the ultimate way to keep the kitchen cool and cook seasonal, fresh foods. Our recipe for seafood kabobs is perfect for keeping in sync this season. Any type of seafood will do. ( see note below ) Visit your local farm, market or grocer and use seasonal vegetables as cooking companions for your fish.

Kabobs work well for “firmer” fish and if you use flat metal skewers, it will keep the fish from “spinning” when flipping the kabobs. If you use bamboo skewers, soak them in water for at least 30 minutes before using so they don’t burn while grilling.

shutterstock_257830033When threading your seafood onto skewer, thread against the grain so your fish doesn’t fall apart and remember to keep vegetable slices thick, so they don’t burn before the seafood has cooked all the way through. If you like more seafood than vegetables, cut back on the amount of veggies and add large prawns.

The sauce for this recipe is a Lemon-Basil butter, although you can use whatever your favorite flavors are. Change your sauce up in accordance with what vegetables you would like to use. Tweak and twist the recipe until you have exactly  the flavors you and family love.

Seafood Kabobs with Lemon-Basil Butter

shutterstock_254160754Ingredients

  • 6 tablespoons butter, room temperature
  • 2 clove garlic, minced
  • 3 tablespoons fresh, chopped basil, divided
  • 2 teaspoons lemon juice, divided
  • 2 teaspoons lemon zest
  • 1 teaspoon shallots, finely minced
  • Salt and Pepper to taste
  • 2 pounds halibut and salmon, thick pieces, cut in to 1″ chunks ( 1 pound each, although you can mix and match however it pleases you. )
  • 2 tablespoons high-heat oil
  • 2 zucchini or summer squash, thick sliced
  • 1 quart mixed cherry tomatoes or 1 large red pepper and 1 large yellow pepper cut into 1″ pieces.

Method

  1. Seafood Skewers UncookedMix butter, garlic, 2 tablespoons of basil, 1 teaspoon lemon juice, lemon zest, shallots, salt and pepper in a small bowl. Combine well, set aside.
  2. Combine fish with oil, and remaining 1 tablespoon basil, 1 teaspoon lemon juice and marinate for 20 minutes. Preheat grill to med-high heat.
  3. Thread halibut, vegetables and salmon alternately for great color presentation. Lightly season with salt and pepper. Grill until the fish is just opaque, about 3 to 4 minutes per side.
  4. Remove kabobs to platter, top with half of the lemon-basil butter, serve additional butter as sauce on the side.

Red Oak Grilled Tri-Tip and Santa Barbara Spot Prawns with Rosé Ancho Chili Sauce

Chef Lee Abbott’s famous Santa Barbara Surf n Turf
by Lee Abbott | Photography Lee Abbott

Created exclusively for Basil & Salt Magazine, the burst of coastal ranch and sea flavors matched with Altaneve Rosé Prosecco bubbles, creates the perfect pairing.

Watch Chef Abbot make it below!


Chef Lee Abbott's Santa Barbara Surf n Turf

You’ll Need

  • 1 – 2lb Tri-Tip
  • 1 lb of Santa Barbara spot prawns, cleaned and peeled, tails on.

Of course you can substitute other prawns, but preferably you can find these as they are a firm, lobster-like meat with a sweet and delicious flavor – these are no ordinary shrimp! (Available Spring & Fall)

Dry Rub
I always make extra, and put the leftovers it in a spice bottle and keep it for when I want some quickly as it is a really versatile rub – great on burgers too!

  • 2 Tbsp coarse sea salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1.5 tsp ground cumin
  • 1.5 tsp brown sugar

Prawns Marinade

  • 1 Tbsp of the dry rub
  • 2 Tbsp lime juice
  • 2 Tbsp lemon juice
  • 1 Tbsp orange juice
  • ¼ cup olive oil

Whisk marinade ingredients together and place inside a Ziplock bag or plastic container, add prawns and shake gently to make sure the prawns are well covered – and chill until it’s time to grill.

Tri-Tip Prep
Carve/remove the layer of fat the butcher leaves across the back.  You “can” cook with it as some people like it, but I trim it up a bit – not too perfectly as I like some fat there. 

Generously rub entire tri-tip a least an hour before cooking, and leave to rest at room temperature.  You can also do this the night before, cover, chill and remove from the refrigerator an hour or two before cooking.  While the tri-tip is “seasoning” and coming up to room temperature, you can prepare the Red Wine Ancho Chili Sauce.

Rosé Ancho Chile Sauce

  • 2 large dried Ancho Chilies
  • 2 cups medium bodied rosé wine
  • 2 Tbsp Champagne Vinegar
  • 2 Tbsp honey
  • 1 tsp salt and ½ tsp freshly ground pepper
  • 1/2 cup olive oil

Soak the 2 large dried Ancho Chilies in hot water until they turn soft and the water is a nice rust color.  Pull from the water and remove the stems – you “can” remove the seeds as well but I like the heat. 

Combine all ingredients into a blender and blend into a smooth puree.

In a saucepan, combine puree and rosé wine, simmer to reduce the liquid volume by about half.  Be sure to pick a medium bodied rosé – one that isn’t too acidic and dry or the flavor won’t come through.  Then, add the mix to the blender along with the vinegar, honey, add the salt and pepper.  While the blender is whirring, slowly drizzle in the olive oil into the mixture and blend until emulsified. Sample and season to taste.

Greens for Plating

  • 3 oz. fresh arugula greens
  • ¼ cup olive oil
  • 1 Tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp pepper

Whisk all olive oil, lemon juice, salt and pepper together and set aside for plating – lightly tossing the Arugula at the very last moment to keep the greens from wilting.  This is NOT a heavy dressing – just enough to moisten the Arugula and to deliciously mix with the Rosé Ancho Chili sauce during plating.

Grilling
I use a charcoal grill, and add Red Oak to the coals – it really is the most traditional flavor here in Santa Barbara.  This also works just fine on a gas grill (but if you can add some wood chips for some smoke you will be happier!)

Grill over medium high heat for about 8 minutes.  Then flip for another 8 – flip back for 4 – flip again for 4 – “ish”  Gonna take about ±25 min total cooking time depending on the thickness of the steak and the heat of your coals. 

For Medium Rare, pull when your thermometer reads 130 – even “just under” as tri-tip is much better undercooked vs. over.  Also because of the varying thickness of the “tri” shape, each Steak will naturally have both nedium rare and medium portions.  Let rest for 10 minutes – then carve ACROSS the grain.

While the tri-tip is resting – grill your prawns.  These cook very fast and the marinade should give you a nice flame flare-up. These take only about 1-2 min per side until beautifully pink with a nice char.

Plating
Start with a nice light bed of the dressed arugula, layer a few slices of tri-tip, then top with 2-3 prawns. Drizzle the whole stack with your Rosé Ancho Chili Sauce. 

Pair with a lovely wine and good company!


Cook…Wine Lover…Adventurist
Lee Abbott embodies the flavor of the California coastal lifestyle ­ big, bold, sexy. Just a few of his experiences include, pro water skier,  sharing Tuac rice moonshine with the Iban tribe of headhunters in Borneo,  growing up riding horses and motocross, Lee Abbott lives his motto every day… TASTE LIFE.

Lee set out on his career path at the early age of 7 cleaning ­up for his neighbor the butcher, and when The Country Meat Market moved into BBQ and Catering, Lee evolved with the business.

By 20 he was cooking 3 meals a day for 20 hungry pro water skiers at a Training Center in Florida. Returning to his California roots, he studied History and Art History at UCLA. While breaking into Hollywood, he did more than his share of waiting tables, tending bar and became a celebrity personal trainer. The first private dinner party he personally catered, included Herb Ritts and Madonna as guests.

“Name a great day in your life.” says Lee, “And I bet it ended with a fabulous meal shared with special people.”

In 2016, Lee showcased his amazing chops on Food Network’s All­Star Academy. 25,000
people applied, 9 Contestants made the show, and it came down to one final plate. It was a once in a lifetime boot­camp with his all­star mentor Iron Chef Alex Guarnaschelli, who gave Lee high praise saying “Lee is an emotional cook just like me.” Lee became the series big hearted audience favorite ­ but was narrowly edged out in the very final dish.

Lee calls his food style ­ California Soul. He is a 7th Generation Californian who was born and raised on a ranch by the sea in Santa Barbara, and his bright flavors are inspired from Harbor to Vineyard. Lee Abbott is here to TASTE LIFE…with California Soul.


Santa Barbara Style Surf n Turf

Chef Lee Abbott’s Tri-Tip and citrus Santa Barbara Spot Prawns with Rosé Wine Ancho Chili Reduction Sauce paired with Altaneve Rosé Prosecco.

Created exclusively for Basil & Salt Magazine, the burst of coastal Ranch and Sea flavors matched with Altaneve Rosé Prosecco bubbles creates the perfect pairing.

You can find the recipe and method inside our printed September issue of Basil & Salt Magazine. Subscribe here.

 


Lee Lovin WineCook…Wine Lover…Adventurist
Lee Abbott embodies the flavor of the California coastal lifestyle ­ big, bold, sexy. Just a few of his experiences include, pro water skier,  sharing Tuac rice moonshine with the Iban tribe of headhunters in Borneo,  growing up riding horses and motocross, Lee Abbott lives his motto every day… TASTE LIFE.

Lee set out on his career path at the early age of 7 cleaning­up for his neighbor the butcher, and when The Country Meat Market moved into BBQ and Catering, Lee evolved with the business.

By 20 he was cooking 3 meals a day for 20 hungry pro water skiers at a Training Center in Florida. Returning to his California roots, he studied History and Art History at UCLA. While breaking into Hollywood, he did more than his share of waiting tables, tending bar and became a celebrity personal trainer. The first private dinner party he personally catered, included Herb Ritts and Madonna as guests.

“Name a great day in your life.” says Lee, “And I bet it ended with a fabulous meal shared with special people.”

In 2016, Lee showcased his amazing chops on Food Network’s All­Star Academy. 25,000
people applied, 9 Contestants made the show, and it came down to one final plate. It was a once in a lifetime boot­camp with his all­star mentor Iron Chef Alex Guarnaschelli, who gave Lee high praise saying “Lee is an emotional cook just like me.” Lee became the series big hearted audience favorite ­ but was narrowly edged out in the very final dish.

Lee calls his food style ­ California Soul. He is a 7th Generation Californian who was born and raised on a ranch by the sea in Santa Barbara, and his bright flavors are inspired from Harbor to Vineyard. Lee Abbott is here to TASTE LIFE…with California Soul.



 

Sizzling Summer Seafoods

An excellent source of lean protein, food from the sea is a delicious option for eating well.  Each spring and summer I yearn for the delicious flavors that only seafood can offer.  It’s time to heat up the grill and start the seafood sizzling.

Summer Paella

Summer Paella

Summer Paella by Eating Well.  Paella, a rice dish that originated on the east coast of Spain is known to be prepared with many variations.  I haven’t a favorite as the ingredients can vary with the rest of the menu and theme of any get together.  This recipe by EatingWell.com is not only delicious it is   a tad on the healthy side as well. If you see an ingredient listed here that you do not care for, omit or replace it with one that your tastebuds adore.  This recipe serves 6 and takes about an hour and a half to prep.  Shopping List; Green bell pepper, red or orange bell pepper, olive oil cooking spray, raw shrimp, extra-virgin olive oil, garlic, reduced-sodium chicken broth, crumbled saffron threads, kosher salt, short-grain white rice, hard-shell clams, raw-spice turkey or chicken sausage links, baby peas, black olives, green olives and parsley.  Full recipe and method

Pairing Suggestion;  Muga Rosado 2012

Grilled Halibut with Herb Pistou and Walnut Butter

Grilled Halibut with Herb Pistou and Walnut Butter

Grilled Halibut with Herb Pistou and Walnut Butter by Danny Grant for Food and Wine.  A great weeknight meal is full of flavor, quick to prepare and sure to please the crew gathered around the dining room table. Halibut is a meaty fish that grills well and can be paired with many foods.  The portion of this recipe that takes the most prep time is the butter and the pistou and fortunately, both of these can be made ahead and chilled for two days.

You will need to step out of your pantry for the ingredients and I promise, the combination of flavors are well worth it.  Shopping List; Halibut, salt, sugar, walnuts, butter, juniper berries, orange zest, serrano ham, lime juice, fennel pollen, cloves, extra-virgin olive oil, grapeseed oil, watercress ( leaves and tender sprigs only ), baby arugula, parsley leaves, basil leaves, dill, Parmigiano-Reggiano cheese, lemon zest, lemon juice and black pepper.  Recipe and method here

Pairing Suggestion;  Passaggio Wines UNMARKED Sauvignon Blanc

There are three widely known types of paella: Valencian paella (Spanishpaella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. ~ Wikipedia

 A fabulous wine that will pair well with both dishes:  Geyser Peak Chardonnay