Three margaritas at happy hour with coworkers, and I was craving something with citrus. Somehow, I resisted the buzzed urge to order pizza and made this light meal.
Marinated Seafood Kabobs
- 1 halibut fillet, cut into chunks
- 6 medium shrimp, peeled and deveined
- 1 small shallot, diced
- handful of green beans, trimmed and cut into 1/4-in. pieces
- 1 garlic clove, minced
- handful of parsley, chopped
- handful of fresh oregano, chopped
- 1/4 c. white wine
- 1/4 c. quinoa
- 6 cherry tomatoes
- olive oil
- 1 lime, juiced
Prepare the seafood and set aside. In a medium bowl, whisk together the parsley, oregano, half of the garlic, half of the shallot, wine, and 1-2 T. of olive oil. Season with salt and pepper. Add the seafood and stir to coat. Let marinate in the refrigerator for 15-20 minutes.
While the fish marinates, cook the green bean pieces in a pot of boiling and salted water for 2 minutes. Immediately drain them and plunge them into a bowl of ice water to stop the cooking process. Set aside.
You can use the same pot here-- cook the quinoa to package instructions, usually about 10-15 minutes. I ended up with enough quinoa to make a nice lunch salad for tomorrow; feel free to cut back or eat it all! When the quinoa is cooked, drain any excess fluid and set aside.
Halve the cherry tomatoes. Heat a grill pan and spray it with cooking spray. While it heats, soak two wooden skewers in water (to prevent them from burning), and put alternating pieces of halibut, the shrimp, and tomato halves on the skewers. Place the skewers on the grill and let them cook until the shrimp is pink and curling-- it should be about 3-4 minutes per side.
In the pot you cooked the quinoa in, add 1 T. of olive oil. Add the shallot and cook for 2 minutes, then add the garlic and cook for another minute. Add in half of the lime juice, season with salt and pepper. Add in the quinoa and green beans and stir quickly. Plate the quinoa and top with the seafood skewers. Drizzle with the other half of the lime juice.