Seafood Skewers on a Bed of Chile-Garlic Spinach

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Position a rack in the upper third of the oven and heat the broiler.
  2. 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.
  3. 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.
  4. Arrange the spinach on a serving platter. Top with the seafood skewers and douse the spinach and seafood with the lemon juice.