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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mamoor alishah
[email protected]This recipe is a fail. The fish was overcooked and the sauce was bland.
Relaxing sleep
[email protected]Yum!
Nisat Tasnim
[email protected]This recipe is a keeper! I'll definitely be making it again.
Colleen Henry
[email protected]I'm not a big fan of pompano, but I really enjoyed this dish. The lemon-olive-bay leaf sauce made all the difference.
Edwin Edwish
[email protected]This recipe is a great way to use up leftover fish. I had some grilled pompano and shrimp and it worked perfectly.
Marcos Sanchez Cazun
[email protected]I made this dish for a party and it was a huge hit. Everyone loved the unique flavor of the pompano and shrimp.
Md raman lslam
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
Nashiyah Yahya
[email protected]The sauce is the star of this dish. It's so flavorful and versatile. I've used it on chicken and vegetables, too.
Jacob Furneyvall
[email protected]This was my first time cooking pompano and it turned out great! The recipe was easy to follow and the fish was delicious.
James Columbus
[email protected]I love the combination of flavors in this dish. The lemon, olives, and bay leaves give it a bright and savory taste.
Shekh Irfan tkd
[email protected]This recipe is a winner! The pompano and shrimp were cooked perfectly and the lemon-olive-bay leaf sauce was amazing. I served it over rice and it was a hit with my family.