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Barbecued Seafood Skewers with Sun-Dried Tomato Basil Aioli and Grilled Vegetable SaladFrom chef and author Wolfgang Puck 1996 Ingredients Mix all marinade ingredients together. Cut swordfish or salmon into 1-inch cubes, and add all seafood to marinade. Refrigerate for 2-4 hours. Divide seafood into 6 portions and alternate shrimp, scallops, swordfish or salmon until skewer is filled (about 6 oz. each skewer). If you use wooden skewers, soak in water for 2 hours before adding seafood. To grill seafood, the barbecue must be very hot. Season each skewer with salt and cook for about 4 minutes on each side. Divide vegetable salad evenly on 6 plates, place skewer on top of salad, drizzle part of the aioli over seafood, and serve the rest on the side. Serves 6. Grilled Vegetable Salad Ingredients Directions 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. olive oil. Place on hot barbecue and grill until tender and brown (some vegetables may take longer than others). Remove from grill, cool, and cut into 1-inch pieces. Cut tomatoes in 1/2-inch cubes and add to vegetables. Mix vegetables with garlic, freshly chopped herbs, cumin, the remaining olive oil, and balsamic vinegar. Sun-Dried Tomato Basil Aioli Ingredients Directions In a food processor, puree sun-dried tomatoes, basil, and garlic with balsamic vinegar. Slowly add olive oil and season with salt and pepper. Keep refrigerated until ready to use. Copyright 1993 by Wolfgang Puck.
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