Barbecued Seafood Skewers With Sun Dried Tomato Basil Aio Recipe

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Servings: 1



  1. Mix all marinade ingredients together. Cut swordfish or possibly salmon into 1-inch cubes, and add in all seafood to marinade. Chill for 2-4 hrs. Divide seafood into 6 portions and alternate shrimp, scallops, swordfish or possibly salmon till skewer is filled (about 6 oz each skewer). If you use wooden skewers, soak in water for 2 hrs before adding seafood.
  2. To grill seafood, barbecue must be very warm. Season each skewer with salt and cook for about 4 min on each side. Divide vegetable salad proportionately on 6 plates, place skewer on top of salad, drizzle part of the aioli over seafood, and serve the rest on the side.
  3. Serves 6.
  4. 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 c. extra virgin olive oil.
  5. Place on warm barbecue and grill till tender and brown (some vegetables may take longer than others). Remove from grill, cold, and cut into 1-inch pcs. Cut tomatoes in 1/2-inch cubes and add in to vegetables. Mix vegetables with garlic, freshly minced herbs, cumin, the remaining extra virgin olive oil, and balsamic vinegar.
  6. Sun-Dry Tomato Basil Aioli:In a food processor, puree sun-dry tomatoes, basil, and garlic with balsamic vinegar. Slowly add in extra virgin olive oil and season with salt and pepper. Keep refrigerated till ready to use.


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