Seafood Skewers on a Bed of Chile-Garlic Spinach

Name: Seafood Skewers on a Bed of Chile-Garlic Spinach
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps EVOO, plus more for drizzling; 24 inches sustainable firm white fish, such as halibut; 4 cloves garlic, finely chopped; 2 lemons, halved; 4 servings Freshly grated nutmeg; 1 chile pepper (cherry, long red or Fresno), seeded and finely chopped; 8 larges sea scallops, tough muscle removed; 4 servings Sea salt and freshly ground pepper; 144 count shrimp, deveined; 907 grams spinach from the farmers market (about 4 bunches), stemmed

Seafood Skewers on a Bed of Chile-Garlic Spinach takes approximately 15 minutes from beginning to end. This main course has 542 calories, 90g of protein, and 15g of fat per serving. This gluten free, dairy free, paleolithic, and primal recipe serves 4. If you have lemons, sustainable fish, garlic, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Thai Green Chile Stir Fry on Bed of Shredded Lettuce, Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce, and Fish Over A Bed Of Spinach.

Instructions

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

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Oven

Thread the shrimp, fish and scallops onto 4 metal skewers, alternating them.

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Scallops

Shrimp

Fish

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Metal Skewers

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.

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Salt And Pepper

Extra Virgin Olive Oil

Meanwhile, heat 3 tablespoons EVOO in a large saucepot over medium heat.

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Extra Virgin Olive Oil

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Pot

Add the garlic and chile pepper and cook, stirring, for 2 minutes.

Ingredients you will need

Chili Pepper

Garlic

Add the spinach, a few handfuls at a time, and cook until wilted. Season with salt, pepper and a little nutmeg.

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Spinach

Nutmeg

Pepper

Salt

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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Lemon Juice

Seafood

Spinach

Equipment you will use

Skewers

Equipment

Ingredients

Servings:

3Tbsps

EVOO, plus more for drizzling 24inches

sustainable firm white fish, such as halibut 4cloves

garlic, finely chopped 2

lemons, halved 4servings

Freshly grated nutmeg 1

chile pepper (cherry, long red or Fresno), seeded and finely chopped 8larges

sea scallops, tough muscle removed 4servings

Sea salt and freshly ground pepper 144

count shrimp, deveined 907grams

spinach from the farmer's market (about 4 bunches), stemmed

Recommended wine: Cava, Shiraz, Grenache

Chili works really well with Cava, Shiraz, and Grenache. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Bodegas Naveran Dama Cava. It has 5 out of 5 stars and a bottle costs about 22 dollars.

Bodegas Naveran Dama Cava

One of only a few vintage Cavas made in Spain. Dama is full-bodied yet bright and crisp. The Naverán estate has been producing high-quality Cavas since 1901. All Cavas made here are from vineyards owned and controlled by the estate. Dama is fermented in the bottle (a la méthode champenoise) and aged in its lees for 24 months.Caves Navera´n is a premium Cava producer that uses estate-grown grapes. Navera´n Dama is a Cava masterpiece, a combination of Chardonnay, which gives the wine body and volume, and Parellada, which imparts a zesty, bright character that cuts through the buttery roundness of the Chardonnay. Champagne lovers will enjoy this Mediterranean "farmer's fizz" with oysters, raw tuna and sushi. Its fresh acidity also compliments fruit desserts, especially peaches and sliced oranges.