Black Cod and Shrimp Spiedini – Italian Grilled Skewers (GF) – Culinary Seasons

Grilling Seafood over charcoal, there may not be a better combination, marinade infused fish and shrimp with the char from the grill. This recipe has some of the classic Italian flavors in the marinade, garlic, rosemary, red chili flakes, lemon juice and white wine. Pair the flame kissed Seafood Spiedini with some Angel Hair pasta tossed in Pesto. Delicioso!

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Spiedini – Origin in Abruzzo, Italy

Spiedini meaning skewer in Italian has roots in the region of Abruzzo, Italy. This region is known for sheep herding even today. The shepherds would collect herbs and use their stems as skewers for the mutton meat they would eat. Although mutton was the first meat used for a spiedini, it didn’t stop there. Other meats were adopted into the use for skewers cooked over charcoal or wood.

In this recipe the seafood picks up the flavors of the marinade nicely. Char grilling the seafood skewers with onion, sweet peppers and zucchini is a nice addition to the black cod and shrimp.

Toss together pesto with angel hair pasta and you have a nice light summer meal. Squeeze some lemon over the skewers and enjoy the citrus coated spiedini with the pasta.

Enjoy!

Avoid over marinating the seafood, the acidity in the white wine and the lemon juice will begin to cure the seafood if marinated too long.

• 1 lb Black Cod (Sablefish) cut into 1″- 1 1/2″ pieces

• 16 ea 16-20 Shrimp Peeled and Deveined, Tail-On

• 8 ea Sweet Peppers whole

• 1 ea Zucchini cut into 1/2-3/4″ rounds

• 1 ea Small Red Onion diced into 1″ pieces

• Seafood Marinade

• 1/2 cup Olive Oil

• Juice of Half of a Lemon

• 1/3 cup White WIne

• 3 ea Garlic Cloves minced

• 1/2 tsp Red Chili Flakes

• 1 Tbl Rosemary minced

• 1 tsp Dry Basil

• 1/2 tsp Kosher Salt

• 1/2 tsp Granulated Onion

• 8 – 10 Skewers soaked for 1 hour

• Clean the shrimp if need leaving the tail on.
• Remove skin from the fish if needed and cube the fish into 1 – 1 1/2″ pieces
• Prepare the marinade.
  Mince the garlic and rosemary.
• In a bowl, combine all ingredients except the olive oil.
  Mix to combine.
• While whisking, drizzle in the olive oil until combined.
  They marinade will separate because there is nothing to bind the emulsification.
• Marinate the fish and shrimp, coating the pieces well.
• Refrigerate covered for 1 – 2 hours.
• Assembling the Skewers
• Starting with 1-2 pieces of onion slide them onto the skewer.
  Leaving 2-3 inches at the bottom.
• Add a shrimp then another red onion piece.
• Add one piece of black cod then add a sweet pepper whole and zucchini round.
• Continue the skewering process with another shrimp and onion.
  Finishing the skewer with a couple of onion pieces at the end.
• Preheat the grill to a medium high heat.
• Grill the skewers turning to develop char on the peppers.
• Remove once the shrimp and fish are cooked. about 3-4 minutes per side.
  Depending on how hot the grill is you may have to rotate placement of the skewers on the grill grates.
• Remove the skewers from the grill and serve with some pesto capellini pasta. (capellini is not gluten free, use appropriate pasta for gluten free)Serve with a lemon wedge.

  Enjoy!