Seafood Skewers on a Bed of Chile-Garlic Spinach

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Twelve 12 to 16 count shrimp, deveined
  • Twelve 2-inch cubes sustainable firm white fish, such as halibut
  • 8 large sea scallops, tough muscle removed
  • 3 tablespoons EVOO, plus more for drizzling
  • Sea salt and freshly ground pepper
  • 4 cloves garlic, finely chopped
  • 1 chile pepper (cherry, long red or Fresno), seeded and finely chopped
  • 2 pounds spinach from the farmer's market (about 4 bunches), stemmed
  • Freshly grated nutmeg
  • 2 lemons, halved
Directions

Position a rack in the upper third of the oven and heat the broiler.

Thread the shrimp, fish and scallops onto 4 metal skewers, alternating them. Drizzle with EVOO to coat and sprinkle with a little sea salt and pepper. Broil, turning occasionally, until firm and opaque, 7 to 8 minutes.

Meanwhile, heat 3 tablespoons EVOO in a large saucepot over medium heat. Add the garlic and chile pepper and cook, stirring, for 2 minutes. Add the spinach, a few handfuls at a time, and cook until wilted. Season with salt, pepper and a little nutmeg.

Arrange the spinach on a serving platter. Top with the seafood skewers and douse the spinach and seafood with the lemon juice.

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