Grilled Pompano And Shrimp With Lemon Olives And Bay Leaves Recipes
THE BEST WAY TO COOK A FLORIDA POMPANO
The Florida pompano is a mild fish that's rich in taste with firm, white meat that almost melts in your mouth. All you need to bring out its subtle flavor is a squeeze of lime juice, some olive oil, and a sprinkle of salt and pepper. The ideal way to cook the golden pompano is to grill it with the skin on.
Provided by Marisa Franca
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Rub the fillets with vegetable oil and season with salt and pepper to taste.
- Grill the fillets skin-side up onver a medium-hot-fire for 3 to 4 minutes. Turn them and cook an additional 2 to 3 minues, until the fish is opaque all the way through.
- Remove the fillets from the fire and set them on a tray. Drizzle them with olive oil and squeeze a half lime over each.
- Sprinkle with the Italian parsley. Serve Immediately.
Nutrition Facts : Calories 195 kcal, Carbohydrate 4 g, Fat 20 g, SaturatedFat 7 g, Sodium 1166 mg, Fiber 1 g, ServingSize 1 serving
MARINATED SHRIMP WITH LEMON AND OLIVES
Italian "Ceviche." Can also be made with squid and/or scallops. Times do not include marination.
Provided by threeovens
Categories European
Time 12m
Yield 1 platter, 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Cook shrimp for 2 minutes.
- Drain well; peel and devein.
- Place shrimp in a large bowl with remaining ingredients.
- Cover bowl and chill 1 hour or up to overnight.
- Place in serving dish; garnish with lemon slices.
Nutrition Facts : Calories 191.9, Fat 13.2, SaturatedFat 1.8, Cholesterol 143.2, Sodium 644.5, Carbohydrate 2.6, Fiber 0.3, Sugar 0.4, Protein 15.7
GRILLED POMPANO AND SHRIMP WITH LEMON, OLIVES, AND BAY LEAVES
Steps:
- Prepare grill. Soak skewers in warm water 30 minutes.
- With a sharp knife slit skin of pompano along center of each piece to keep skin from curling when grilling. Shell shrimp, leaving tail and connecting shell segment intact, and thread 4 shrimp onto each skewer. Brush shrimp and pompano all over with additional olive oil.
- With a sharp knife cut ends from lemons. Standing each lemon on a cut side, cut rind and pith from lemon, exposing flesh. Cut lemon segments free from membranes. Discard coarse stems from spinach. Flatten olives, a few at a time, with flat side of a large heavy knife to loosen pit from flesh and discard pits. In a small saucepan stir together olives, extra-virgin olive oil, bay leaves, and a pinch salt.
- Season shrimp and pompano with salt and pepper and grill on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 3 minutes on each side. (Alternatively, grill seafood in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer seafood with tongs to a platter and keep warm, covered. Heat olive mixture over low heat until warm.
- In a 12-inch skillet heat remaining tablespoon olive oil over moderately high heat until hot but not smoking and sauté spinach, stirring and turning it with tongs, until wilted, 1 to 2 minutes. Season spinach with salt and pepper.
- Serve seafood over spinach, topped with lemon segments and olive mixture.
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