Tips for your sizzling summer cookout: Seafood kebabs

WILLISTON, Vt. (WCAX) – All week we’ve been getting some great demos to put a spark in your grilling repertoire this summer.

Today, Cat Viglienzoni visited with Matt Jennings, the VP of culinary at Healthy Living, for a demo on making Seafood kebabs.

Curried Seafood Kabobs With Zucchini, Red Onion and Fresh Bay Leaf

Serves 6

Our seafood department is top notch! We bring in some of the freshest fish we can find in the region and we get so excited when outdoor cooking season arrives, because it allows us to flex our ‘meat department muscles’! This mixed seafood skewer brings together meaty swordfish, tender salmon and sweet scallops for a succulent and healthy, springtime grilling entree. A couple of notes: make sure you use FRESH bayleaves- not dry beacuse they will burn quickly. If the leaves do start to char- don’t worry. They will be fine. For the zucchini, you will want to slice it as thin as you can. We reccomend a home mandoline but understand not everyone has one and that they can be dangerous! You can always dice the zucchini instead. Lastly, we really reccomend the white balsamic for the recipe because it adds a residual sweetness- but you can use champagne vinegar or even white vinegar if necessary.

Ingredients for building the kabobs:

15-20 fresh bay leaves (1 cup)

1 pound swordfish, skin removed and cut into 1 ½ – inch pieces

1 pound salmon fillets, skin-on and cut into 1 ½ – inch pieces

½ pound of scallops, abductor muscles removed

1 medium zucchini, very thinly sliced lengthwise

2 large red onion, peeled and cut into quarters

2 lemons, halved crosswise

For the kabob marinade:

1 package Simmer Sauce Coconut Curry

½ cup coconut milk

½ cup white balsamic or champagne vinegar

½ cup California Olive ranch olive oil

Kosher salt & freshly ground black pepper to taste

Procedure:

• In a blender or mini food processor, pulse the Simmer Sauce Curry, coconut milk, balsamic vinegar and olive oil to a loose puree. Check seasoning and if necessary, season with salt and pepper and transfer to a bowl.

• Onto each of 8-10 long skewers, alternately thread a bay leaf, a piece of fish or scallop, a bay leaf and a slice of zucchini, repeating until each skewer has 3 pieces of fish, 3 slices of zucchini, two or three pieces of red onion and 4-6 bay leaves. Season the skewers with salt and pepper and brush all over with the curry marinade. Cover and refrigerate for 1 hour.

• Light a grill. Grill the skewers over medium heat- not high, turning, until the fish is lightly browned and cooked through, about 6 minutes. Transfer to a platter. Meanwhile, grill the lemon halves, cut side down, until charred, about 2 minutes. Serve the skewers with the grilled lemons. Discard the bay leaves.

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