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Salmon, Shrimp, and Tuna Skewers with Orange and Bay Leaves

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Tuesday, 19 April 2011
List of viewable recipes from "Cook Italy" by Katie Caldesi

Nominated for a 2011 James Beard Cookbook Award in the International category. For a list of all the finalists check out our James Beard Finalists' Guide.  

Spiedini di pesce e gamberoni con arance e alloro

Recipe from Cook Italy by Katie Caldesi (Kyle Books, 2010)

ImageThe combination of salmon marinated with orange occurs frequently in Italian cuisine. However fish skewers-found mainly in the south of Italy-traditionally contain lemon slices. By all means try this, but I often think the sharpness of the lemons overpowers the delicate fish, whereas orange gives an amazing sweet contrast without the acidity.

Serves 4

  • 4 jumbo shrimp, head and tail intact, vein and shell removed
  • 1 tuna steak (about 4 oz), cut into 1 in cubes
  • 1 salmon fillet (about 8 oz), cut into 1 in cubes
  • 1 monkfish fillet (about 4 oz), cut into 1 in cubes zest and juice of 1 orange
  • 1 orange, peeled and cut into 4 thick slices
  • 12 bay leaves
  • 3 tablespoons olive oil
  • salt
  • 4 wooden or metal skewers

If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning. Put the prepared shrimp and fish, the orange zest, orange slices and bay leaves into a 9 x 13 inch lasagne or other shallow ovenproof dish and pour in the olive oil and the orange juice. Season with a good pinch of salt and toss the ingredients together gently with your fingers. Leave to marinate for at least 30 minutes, or up to 1 day in the fridge, if necessary.

When you are ready to cook, preheat the broiler while you make up the skewers. Thread the fish and shrimp onto the skewers, interspersing them evenly with the bay leaves and pieces of sliced orange. Strain and discard the orange zest from the marinade and reserve for basting. Put the skewers under the broiler for around 10 minutes, or until done. Turn them halfway through and baste with the reserved marinade.

Serve with crusty bread, a glass of good rosé and a salad of lettuce and mint leaves, or with Lemon Couscous Salad.


Last Updated ( Saturday, 23 April 2011 )
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