(Photo: Antonieta Davila)
Recently, a dear childhood family friend of mine came from Spain to visit. It had been a few years since we last saw each other, and being the foodie that she is I asked her what she would like for a welcoming dinner.
Instantly, she said seafood and preferably nothing with dairy, and if grilled, even better. What, no cheese? Or cream sauces? And grilled?
Always up for new culinary challenges, I told her no problem. Time to get creative...and what better menu than grilled seafood with veggies and of course a nice bottle of white.
Inspiration can come from many places. Sometimes, less is more...
(Photo: Antonieta Davila)
This particular menu summoned me to be practical and let the seafood speak for itself, with a little help from some complimentary ingredient fiends such as lemons, herbs and spices.
Let’s get grilling!
Menu:
Mahi-mahi marinated in lemon, fresh sage and rosemary
Jumbo shrimps marinated in Rose wine, drizzled with a garlic, chili paste and Meyer lemon glaze
Sea scallops marinated in lime, shallots, extra Virgin olive oil & paprika
Asparagus with Meyer lemon zest, fresh thyme and extra Virgin olive oil
Charred seasoned romaine lettuce with tomato/basil/extra Virgin olive oil topping (not pictured)
*Note: all menu items are grilled.
Wine pairing:
2019 Louis Jadot Mâcon-Villages Chardonnay (Beaune, France)
Serves 2-4
Ingredients
Fish:
2 (4 oz each) fillets of skinless Mahi-mahi
Juice of half lemon (save other half lemon for garnish)
1/2 tablespoon of finely chopped fresh sage
1/2 tablespoon of finely chopped fresh rosemary
Sea salt and cracked pepper to taste
Shrimps:
6-10 jumbo shrimps, peeled & deveined with tail on
1/2 cup of rose wine
2 garlic cloves finely minced
1 teaspoon of chili paste
Juice of 1 Meyer lemon
Scallops:
6 large sea scallops
1 shallot, finely minced
Juice of 1 lime
1/4 teaspoon of paprika
2 tablespoons of extra Virgin olive oil
Asparagus:
1 bunch of fresh asparagus spears
zest of 1 Meyer lemon
1 tablespoon of finely chopped fresh thyme
2 tablespoons of extra Virgin olive oil
Sea salt & cracked pepper to taste
Lettuce:
1 bunch of fresh romaine lettuce, washed thoroughly but keeping lettuce intact
Sea salt and cracked pepper to taste
1/3 cup of Roma tomatoes, cut in halves or quarters
1/4 cup of chopped fresh basil
4 tablespoons of extra Virgin olive oil
Directions
*Note: Before grilling seafood make sure to lightly coat grill grates with oil to avoid seafood from sticking.
Fish:
Season fish fillets with sea salt and cracked pepper on both sides and place on a deep dish
Mix lemon juice, sage and rosemary in small bowl until it forms a paste-like texture. Rub mixture on both sides of the fish fillets.
Grill fillets on medium high heat for 2-3 minutes per side
Shrimps:
Place jumbo shrimps on a deep dish and cover with rose wine. Cover dish with clear wrap and marinade in fridge for 30 minutes
In a small size bowl, mix garlic, chili paste and lemon juice thoroughly
Grill shrimps on medium high heat for 2-3 minutes per side, drizzling garlic-chili mixture on both sides
Scallops:
In a medium size bowl, mix shallots, lime juice, paprika and olive oil
Add scallops to bowl and gently mix through
Cover with clear wrap and marinade in fridge for 30 minutes
Grill scallops on medium heat for 2-3 minutes on each side (discard marinade)
Asparagus:
Place asparagus on a shallow dish and distribute evenly lemon zest, fresh thyme and olive oil on top of asparagus
Add sea salt and cracked pepper to taste
Grill asparagus until lightly charred (low heat 5-10 minutes)
Lettuce:
Lightly season romaine lettuce with sea salt and cracked pepper
In a serving bowl, mix tomatoes, basil and olive oil (optional: add sea salt and cracked pepper to taste). Save bowl for later serving as topping for charred lettuce.
Place seasoned lettuce on grill. Grill each side for 1-2 minutes or until slightly charred. Place on serving flat dish.
Serve it up!
This amazing smorgasbord looks just as fancy served family style in platters or on individual plates.
Make sure to have a few freshly sliced lemons hand for great garnishes (and for squeezing on your favorite seafood).
Enjoy!
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Antonieta Davila)
About the wine...
Special thanks to my friends at Kobrand Wines & Spirits and Louis Jadot USA for their wonderful contribution of this notable Chardonnay.
2019 Louis Jadot Mâcon-Villages Chardonnay (Beaune, France)
(Photo: Carlos Sarmiento)
Grapes come from parcels within the Mâconnais area, yielding the highest-quality fruit of the harvest. Vineyard soils have a high percentage of chalk and limestone, which imparts mineral character and nuance. Mâcon-Villages is vinified with no oak contact to retain the elegant aromas and clean, fresh character that this region is prized for.
Grapes: 100% Chardonnay
Taste: The wine shows bright white flower, apple and citrus aromas and bracing, fresh, clean fruit on the palate, with mineral notes. This is a classic expression of Chardonnay from this appellation.
Food pairing: Pairs with poultry, shellfish, grilled firm-fleshed fish such as swordfish, and salads.
For more information on Louis Jadot wines, visit: https://lovejadot.com and https://m.kobrandwineandspirits.com
Decorative wine drip collar by: https://dripstosips.com
(Special discount promo code: CFW15)
Special thanks...
This food & wine posting was made possible by the invaluable assistance of my dear childhood family friend mentioned earlier...Antonieta Davila.
Thanks Anto for challenging me with this new menu and for being my sous chef & contributing photographer!
(Selfie by Antonieta Davila)
Antonieta is a ”Jill of all trades”; a world traveler, photographer, architect, designer and a foodie.
Follow her on Instagram at: https://instagram.com/antophotowall?igshid=n58wshv6vhcm
(Photo: Antonieta Davila)