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Swordfish, Scallop and Shrimp Kebabs with Sundried Tomato AioliTheWorldWideGourmet.com

Total time: less than 15 min

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:110.5 kcal

Proteins:7.6 g

Fats:6.9 g

Carbohydrate:4.5 g

Fibers:1.3 g

Sugar:1.8 g

Cholesterol:26.3 mg

Sodium:112 mg

Calcium:26.2 mg

Energy:706 kcal

Proteins:48.3 g

Fats:44.1 g

Carbohydrate:29 g

Fibers:8.3 g

Sugar:11.5 g

Cholesterol:168 mg

Sodium:715.9 mg

Calcium:167.4 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*Kebabs

450

g

swordfish, cut into 25 cm cubes, or cubes of tuna or salmon

450

g

scallops

450

g

peeled large shrimp

105

ml

olive oil

15

ml

freshly ground black pepper

60

ml

chopped herbs (basil, thyme, oregano and parsley)

*Sundried tomato aioli

150

ml

basic aioli

75

g

sundried tomatoes in olive oil

30

ml

chopped fresh basil

*Grilled vegetables

225

g

new onions

225

g

zucchini

225

g

eggplant

2

red peppers

1

fennel bulb

4

large tomatoes, cut into wedges

salt and pepper

100

ml

olive oil

105

ml

balsamic vinegar

15

ml

chopped garlic

METHOD

Preparation

  1. Combine all the ingredients for the marinade; place the fish, shrimp and scallops into a deep dish and pour the marinade over top; marinate in the refrigerator for 2-4 hours.
  2. Make the aioli: puré the sundried tomatoes and basil in a blender; blend into the aioli. Set aside in the refrigerator.
  3. For the vegetable salad: cut all the vegetables (except the tomatoes) lengthwise into halves or quarters depending on their size and drizzle them with olive oil. Season with salt and pepper.
  4. Place the shrimp, scallops (halved if necessary) and cubes of swordfish onto skewers, alternating ingredients. Each kebab should weigh about 175 g (6 oz.).

Cooking

  1. Place the kebabs on the grill and cook for about 4 minutes on each side, depending on thickness.
  2. Place the vegetables on the grill, removing them when tender and nicely marked.

Finishing

  1. Let the vegetables cool and then cut them into pieces about 2.5 cm (1") long. Add the tomatoes in 1 cm dice, the garlic, cumin, balsamic vinegar and olive oil. Combine well.
  2. Just before serving, divide the grilled vegetable salad among plates; lay two kebabs, overlapping, on top of the salad.
  3. Pour a few drops of aioli over the kebabs and serve the rest on the side.


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