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Ingredients:
- 1-1/2 Pounds uncooked, Large Shrimp
- 1-1/2 Pounds firm fish fillets (like Cod, Red-fish, salmon)
- 3 Tablespoons DAREGAL Fresh Frozen Dill, chopped
- 3 Tablespoons DAREGAL Fresh Frozen Cilantro, chopped
- 2 teaspoons Ground Cumin
- 2 Tablespoons Cajun Seasoning
- 3 Garlic Cloves, sliced
- Salsa:
- 2 Large Haas Avocado peeled, seeded and diced
- 2 Tablespoons Fresh Lime Juice
- 3 Vine-ripened Tomatoes, seeded and finely chopped
- 1 Small Red Onion, peeled and minced
- 3 Tablespoons DAREGAL Fresh Frozen Cilantro, chopped
- 2 Tablespoons Extra-Virgin Olive Oil
- 1/2 teaspoon Sugar
- 1 teaspoon Sea Salt, or to taste
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Directions
- Peel and devein shrimp, leaving tails intact. Cut fish into bite-sized cubes.
Combine shrimp, fish, herbs, spices and garlic in a closeable freezer bag, turning several times to coat. Place in the refrigerator to marinate 1 hour, or until ready to grill.
- Meanwhile, half an hour before serving, combine salsa ingredients in a non-reactive bowl, stirring well to combine. Cover and let marinate at room temperature 1/2 hour. Stir before serving, taste and adjust seasonings as needed.
- Soak 6 long bamboo skewers in water for at least 15 minutes before using, wipe with paper towels. Thread shrimp and fish on the skewers and transfer remaining marinade to a bowl. Place an oiled grill 4-6-inches from the heated coals and grill skewers, basting and turning, until the fish and shrimp are cooked through (3-5 minutes).
- Serve with the salsa
Note: Warm tortillas can be served to hold the seafood and salsa, if desired….
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