Whip up these delicious game day appetizers before you put the grill away for winter.
We’ve partnered with [Yellow Tail] PURE BRIGHT, Wine for All Occasions for the month of October, and we promise it’s all treats and no tricks. We look forward to sharing delicious recipes and wine cocktails, courtesy of Yellow Tail Wine. You can find last week’s post here, Warm Feta, Olive & Sun-Dried Tomato Spread.
Note: If using wood skewers, soak in water at least 10 minutes before threading shrimp.
GRILLED SHRIMP SKEWERS WITH CITRUS SALSA
Grilled Shrimp Skewers
- 1 lime
- ¼ cup olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp crushed red pepper flakes
- ¼ tsp pepper
- 1 lb large shrimp, peeled and deveined (tail on or off)
- 2 Tbsp chopped fresh parsley
- 4 skewers, about 12” long (if using wood skewers, pre-soak them in water)
- ½ cup orange segments, cut into small pieces
- ½ cup diced fresh mango
- ¼ cup finely chopped orange or yellow bell pepper
- 2 tbsp. orange juice
- 3 tbsp. snipped fresh chives
- 1 tsp. minced garlic
- Salt and pepper to taste
- Zest the lime into a small bowl. Cover and set aside.
- Squeeze juice from lime and reserve.
- In large resealable plastic bag, mix olive oil, reserved lime juice, garlic, salt, red pepper flakes and pepper.
- Add shrimp, seal bag and place in refrigerator. Marinate shrimp for at least 20 minutes, but not longer than 2 hours.
- Preheat grill to medium-high.
- Thread shrimp on skewers.
- Place skewers on grill; cook 2 to 3 minutes per side or until shrimp are opaque and pink.
- Sprinkle shrimp with reserved lime zest and chopped parsley.
- Combine ingredients in medium bowl. Serve with grilled shrimp.
Perfectly paired with PURE BRIGHT Sauvignon Blanc
Recipe courtesy [Yellow Tail] PURE BRIGHT
Our simple recipe is perfect for warm weather and backyard grilling. Gather your friends, pour a chilled white and enjoy.
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.
When 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
- 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.
- Mix butter, garlic, 2 tablespoons of basil, 1 teaspoon lemon juice, lemon zest, shallots, salt and pepper in a small bowl. Combine well, set aside.
- Combine fish with oil, and remaining 1 tablespoon basil, 1 teaspoon lemon juice and marinate for 20 minutes. Preheat grill to med-high heat.
- 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.
- Remove kabobs to platter, top with half of the lemon-basil butter, serve additional butter as sauce on the side.
My Outdoorsman has spent some time planning a chartered fishing trip for Halibut in May of this year. He forwarded me an email this morning confirming his latest adventure and as I was reading his note I jumped ahead to wines and brews to pair with his prize when he brings it through the door. Yes, I do realize there is a quite a stretch of time from now until May, however I do like to be prepared. I had ideas whirling and popping and I happened to recall that someone inquired not too long ago about seafood ~ wine combinations, so I thought that with the “fresh from the ocean” recipes this week I would also include both the wine and beer pairings for each one.
If you have been with me here for any length of time, you are well aware I am a red wine lover and a good, deep porter or stout is just the ticket when it comes to brew. My personal motto when it comes to pairing is to drink what pleases you, stop pairing and start pouring. I do concede however, that certain flavors enhance others and the importance of this should not always be discounted. Now, I am keeping in mind I may receive a bit of flack for the choices I have made below and I welcome any and all advice. With that said, let’s get the recipes rolling!
Gourmet Recipes has a great Orange Glazed Salmon that is a real showstopper. Servings are 4 and the cooking time is only 15 minutes.
Orange Glazed Salmon
- 4 ( 4ounce) salmon fillets (about 1 inch thick)
- Sea Salt
- Pepper (freshly ground)
- Cooking Spray
- 3 tablespoons low sodium soy sauce
- 3 tablespoons fresh orange juice
- 1/2 teaspoon dark sesame oil
- Season the salmon with salt and pepper.
- Spray oil in a large nonstick skillet and heat over high. Add the salmon and cook for three minutes on each side. Cover and cook three additional minutes or until salmon is cook through. Remove from skillet and place in warming drawer in oven.
- Pour the soy sauce and juice in the same skillet and cook over high for one minute, stirring constantly while scraping bottom of pan. Add oil. Serve with sauce over the salmon.
- Rioja, Chardonnay or Moscato
- Pilsner, Cream Ale, Saison and for the dark brew lover, a porter
I had found there are so many ways to prepare halibut. I thought for this post I would choose a method that isn’t as mainstream as I have tasted in the past and ifood.tv had just the recipe.
Baked Halibut Bake: 375 for 50 mins
- 2 halibut large
- 1 cup sour cream
- 1 cup mayonnaise
- 1/4 cup chopped spring onions
- tablespoon lemon juice
- 2 cups crushed crackers
- 1 large (chopped) white onion
- 1/4 butter
- Melt butter in sauce pan.
- Saute white onions until light brown in color, then spread on baking pan
- In separate bowl, mix sour cream, mayonnaise, spring onions and lemon juice.
- Place halibut over onions.
- Pour mixture from bowl onto halibut and sprinkle crush crackers over the top.
- Pinot Grigio, Sauvignon Blanc, Tempranillo or Moschofilero
This last one for today is what is on the menu here for Saturday evening. This dish serves 8 -10 as a first course, 6 as a main course and your dinner guests will tip their hats to this one. Visit FoodNetwork.com for more recipes that will knock your socks off.
Fettuccine with Lobster, Tomatoes and Saffron
- 3 2-pound spiny lobsters, steamed 10 minutes and cooled ( may sub 4 1/2 pounds Maine lobsters)
- Kosher salt
- 4 tablespoons extra-virgin olive oil
- 1 medium red onion, cut into 1/8 inch julienne
- 2 ribs celery, cut into 1/4 inch dice
- 2 medium waxy potatoes, cut into 1/8 inch dice
- 4 cloves garlic, thinly sliced
- 1/2 pound overripe tomatoes, cut into 1/2 inch dice with juices
- 1/4 cup dry white wine
- Pinch of saffron
- 1 1/2 pounds fettuccine
- 1/2 cup chopped fresh chives
- Remove the lobster meat from the shells and cut into 1/4-inch pieces
- Bring 8 quarts water to a boil in a large spaghetti pot and add 2 tablespoons salt.
- In a 14-inch saute pan, heat the olive oil until smoking. Add the onion, celery, potatoes and garlic and saute until golden brown, about 6 to 7 minutes. Add the tomatoes, wine and saffron and bring to a boil. Lower the heat and simmer 3 minutes. Drop the fettuccine into the boiling water and cook to one minute less than the package instructions. Just before it is done carefully ladle 1/2 cup of the cooking water into the pan with the sauce. Add the lobster to the tomato sauce in the pan and toss through. Drain the pasta in a colander and dump into the pan with the sauce, add the chives and toss over medium heat about 30 seconds until nicely coated. Pour into a heated bowl and serve.
- White Bordeaux, Sparkling Wine (Rose), Pinot Grigio, Lambrusco or Merlot
- Pale Ale, Pilsner, Wheat, Amber Ale or Stout
I welcome all comments and advice. You can find me on my Facebook page every day as well as the Tacoma Home and Living Section of the Tacoma Examiner.com