Summer Seafood Skewers

Serve these sensational Seafood Skewers at a summer barbeque and watch as your guests are ‘wowed’ with their stunning simplicity!!

INGREDIENTS

  • 12 12-16 count prawns, deveined
  • 12 2-inch cubes firm white fish
  • Olive Oil
  • 8 large sea scallops, tough muscle removed
  • Sea salt and freshly ground pepper
  • 4 cloves garlic, finely chopped
  • 1 chili pepper seeded and finely chopped
  • 2 pounds spinach stemmed
  • Freshly grated nutmeg
  • 2 lemons, halved

PREPARATION

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

Thread the prawns, fish and scallops onto four metal skewers, alternating them. Drizzle with oil to coat and sprinkle with a little sea salt and pepper. Broil, turning occasionally, until firm and opaque, 7-8 minutes.

Meanwhile, heat 3 tablespoons oil in a large saucepot over medium heat. Add the garlic and chili pepper and cook, stirring, for 2 minutes. Add the spinach, a few handfuls at a time, and cook until wilted. Season with salt, pepper and a little nutmeg.

Arrange the spinach on a serving platter. Top with the seafood skewers and douse the spinach and seafood with the lemon juice.

Enjoy!

Seafood Skewers anyone?!

Now that the sun is shining make some simple Seafood Skewers for your BBQ this weekend!!!

Fish Seafood Deli Summer Seafood Skewers – perfect for the BBQ!!

Pan Fried Hake with Simplee Lemon Butter Sauce

 

Ingredients

4 x 175g hake fillets, skin on and boned,

1 tablespoon. olive oil, 50g butter,

1 tablespoon. chopped mixed herbs (parsley, chives and tarragon),

½ lemon, pips removed,

Simplee Sea Salt and Simplee Lemon Pepper.

 

Method

Heat the olive oil in a large frying pan, Season the Hake Fillets with Simplee Sea Salt and Simplee Lemon Pepper and place the fillets in the pan skin side down. Cook for a minute or two until the skin is just beginning to crisp, then add little knob of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp. Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce. Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. Then quickly add the herbs and a squeeze of lemon juice, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and add broccoli and some sauté new potatoes. Serving Suggestion: Steamed broccoli and sauté new potatoes. Tips Above all be careful not to overcook the fish. To check, gently prod the thickest part of the fish with a small knife. If it is cooked, the flesh will look opaque and the flakes will separate easily. If it isn’t done yet, it will still have the translucent look for raw fish.

Enjoy!

 

Simplee Seasonings now in stock in Fish Seafood Deli!

Simplee seasonings was founded in February 2011 by Edel Cooney from East Cork, a lover of growing fresh herbs in her garden. Edel would always grow far too many and they would all die before getting a chance to even eat them. One day, she decided to chop them up and put them in a big bowl of sea salt.The result was a fragrant herby flavoured seasoning that soon was being requested by all her friends and family.

Before too long, jars were bought and gifts were given. The word spread so far about Edel’s salt that she started to get some local shops asking to sell her fresh herb salt. Fish Seafood Deli are pleased to now be stocking these gorgeous range of seaonsings. Call in & check out the range for yourself:

– Garlic sea salt
– Lemon pepper
– Sweet & smoky sea salt
– Any many more!!