Tony Zentgraf
Skewered Street Food Around The World
Grilling Seafood over charcoal, there may not be a better combination, marinade infused fish and shrimp with the char from the grill. Black Cod and Shrimp Spiedini – Italian Grilled Skewers (GF) is no exception. The light marinade of classic Italian flavors, garlic, rosemary, red chili flakes, lemon juice and white wine.
Pair the flame kissed Seafood Spiedini with some Angel Hair pasta tossed in Basil Pesto. The basil pesto recipe is easy to make and freeze. Freeze in ice cube trays for those days where you want some pasta but don’t have a sauce handy. Delicioso!
Spiedini – Origin in Abruzzo, Italy
Spiedini meaning skewer in Italian has roots in the region of Abruzzo, Italy. Even today, sheep hearding is still done in Abruzzo. The shepherds would collect herbs and use their stems as skewers for the mutton meat they would eat. Mutton had been the first meat used for spiedini but other meats were soon adopted.
The Flavors of the Marinade and Grill
In this recipe the seafood picks up the flavors of the marinade nicely. Char grilling the seafood skewers with onion, sweet peppers and zucchini it makes for a nice addition to the black cod and shrimp.
Toss together pesto with angel hair pasta and you have a nice light summer meal. Squeeze some lemon over the Black Cod and Shrimp Spiedini – Italian Grilled Skewers (GF) and enjoy the citrus coated spiedini with the pasta.
Take a look at the Exploring the Source Interview with Port Orford Sustainable Seafood
Sustainably caught fish right off the Oregon coast. Port Orford Sustainable Seafood brings in fish fresh off the boats, processes the fish, flash freezes the vacuum sealed portions and delivers to your city. Check out their website!
Enjoy!
Black Cod and Shrimp Spiedini – Italian Grilled Skewers (GF)
Print RecipeEquipment
- 10 Skewers soaked for 1 hour
Recipe Multiplier
- 1 lb Black Cod (Sablefish) cut into 1"- 1 ½" pieces
- 16 ea 16-20 Shrimp Peeled and Deveined, Tail-On
- 8 ea Sweet Peppers whole
- 1 ea Zucchini cut into ½-¾" rounds
- 1 ea Small Red Onion diced into 1" pieces
Seafood Marinade
- ½ cup Olive Oil
- 1 ea Juice of Half of a Lemon
- ⅓ cup White WIne
- 3 ea Garlic Cloves minced
- ½ tsp Red Chili Flakes
- 1 tbsp Rosemary minced
- 1 tsp Dry Basil
- ½ tsp Kosher Salt
- ½ tsp Granulated Onion
Instructions
- Clean the shrimp if need leaving the tail on.
- Remove skin from the fish if needed and cube the fish into 1 – 1 ½" pieces
- Prepare the marinade. Mince the garlic and rosemary.
- In a bowl, combine all ingredients except the olive oil. Mix to combine.
- While whisking, drizzle in the olive oil until combined. They marinade will separate because there is nothing to bind the emulsification.
- Marinate the fish and shrimp, coating the pieces well.
- Refrigerate covered for 1 – 2 hours.
Assembling the Skewers
- Starting with 1-2 pieces of onion slide them onto the skewer. Leaving 2-3 inches at the bottom.
- Add a shrimp then another red onion piece.
- Add one piece of black cod then add a sweet pepper whole and zucchini round.
- Continue the skewering process with another shrimp and onion. Finishing the skewer with a couple of onion pieces at the end.
- Preheat the grill to a medium high heat.
- Grill the skewers turning to develop char on the peppers.
- Remove once the shrimp and fish are cooked. about 3-4 minutes per side. Depending on how hot the grill is you may have to rotate placement of the skewers on the grill grates.
- Remove the skewers from the grill and serve with some pesto capellini pasta. (capellini is not gluten free, use appropriate pasta for gluten free) Serve with a lemon wedge. Enjoy!
