Preheat oven to 350 F.
In a small bowl, mix all marinade ingredients. Rub into fish and seafood. Thread skewers through the of the fish and seafood. Cover and refrigerate for 1 hour.
For marinara, place pine nuts on a baking sheet and bake in the oven for 2 minutes at 350 or until pine nuts are golden brown. In a small saucepan over medium heat, warm oil and saute onion for 4 minutes or until translucent. Add garlic and saute for 1 minute, stirring occasionally. Do not brown. Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10 minutes. Add vinegar and 3/4 of the pine nuts - season to taste, stir gently and set aside.
To prepare beurre blanc, put warm oil in a saucepan over medium heat. Add shallots and onions and saute for 4 minutes. Add crushed peppercorns and deglaze with white wine. Add fish stock and white wine vinegar. Bring to a simmer ans slowly reduce liquid by half. Add cream and sun-dried tomatoes and simmer for 10 minutes or until sauce coats the back of a wooden spoon - do NOT boil. Blend and strain through a fine sieve. Whisk in butter a little at a time. Season with salt and pepper and set aside.
For Ligurian potatoes, blanch potatoes in cold water. Bring to a boil and cook for 10 minutes. Cool in cold water, drain, and pan-fry in hot oil for 5-7 minutes or until potatoes are golden and crispy to the touch. Transfer to paper towels to drainexcess fat. In a saute pan over medium heat, warm garlic and onion oils, add fried potatoes and saute for 2 minutes. Add remaining toasted pine nuts and enough marinara to coat potatoes. Drizzle with balsamic vinegar and adjust seasoning with salt and pepper. Keep warm.
Grill seafood as directed below:
Outdoor grill: Heat to medium/high heat. Place skewers on grill and cook each side for 2-4 minutes, turning only once. Season with salt and pepper. Remove from grill and finish in oven for 5 minutes.
In door grill: Lightly oil a grilling pan. Set temperature to medium/high heat. Place skewers on grill and cook each side for 2-4 minutes, turing only once. Season with salt and pepper. Remove from grill and finish in oven for 5 minutes.
Separately blanch asparagus, baby squash and zucchine in boiling water for 3 minutes - keep warm.
Place skewer on warmed plate alongside potatoes and vegetables.
Serve sun-dried tomato beurre blanc on the side.
Never tried to fix, but had it on a cruise - was fantastic.
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|Serving Size: 1 Serving (859g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1094 (80%)|
|Amt Per Serving||% DV|
|Total Fat 121.6g||162 %|
|Saturated Fat 48.5g||242 %|
|Monounsaturated Fat 49.8g|
|Polyunsanturated Fat 17.1g|
|Cholesterol 231mg||71 %|
|Sodium 25488.7mg||879 %|
|Potassium 2045.8mg||54 %|
|Total Carbohydrate 43.3g||13 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 35.5g|
|Protein 32.3g||46 %|
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Calories per serving: 1367
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