There is nothing finer than sweet local shrimp fresh from the waters of Mobile Bay, mild, delicate fillets of deep water red snapper from the Gulf of Mexico and succulent garden fresh tomatoes right from home gardens. And all of this happens right now along the coast of Alabama and in homes like ours during the first weeks of June. Another marvelous taste experience happening in our house as well as around the country is the enjoyment of fine goods from the folks at O Olive Oil of California.
shell on, the lemony flavor remained intact. As for the snapper, I used a grill pan with scallions to shelter underneath the fillet and was able to cook at a much higher temperature using both the oil and vinegar as a basting mixture. Double shielding from the fire, the oil in the vinaigrette-like baste helped to seal the flavor into the snapper. Additional oil was drizzled on the finished plated shrimp, snapper and salad as well.
Now, any firm white fish will work just fine but since snapper season is in right now, it is my choice for a fresh fish that is right off the boat ~ Lets get to the recipes . . . Enjoy!
Grilled Snapper with Lemon Shrimp
and heirloom Tomato Salad
2 servings, recipe easily doubles
1 Snapper fillet, 1 to 1 1/2 pounds
Fish Marinade recipe
Lemon Shrimp recipe
Heirloom Tomato Salad recipe
6 to 8 green scallions
several sprigs of rosemary tied together
1/2 cup dry vermouth or any dry clean white wine
2 tablespoons O Pinot Noir Vinegar
1 -1 inch piece ginger, peeled and sliced thin
2 garlic toes (pods), crushed and minced
2 small bay leaves
1 small Cajun Belle pepper, minced (or another red hot pepper)
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh oregano
1/4 teaspoon sea salt
1 teaspoon granulated sugar
In a saucepan over medium heat, allow fish stock, vermouth, O Pinot Noir Vinegar and remaining ingredients to come to a boil. Reduce heat and cook on low for about 20 minutes to develop a mellow, full marinade. Remove from heat and let cool for a few minutes. Set pan in an ice bath and allow mixture to come to room temperature or cool to the touch.
From the marinade, place a piece of the ginger into each of the slits on the fillet. Pour the mixture over the fillet, cover with plastic wrap and refrigerate for 6 to 8 hours.
1/4 cup O Meyer Lemon Olive Oil
Sea salt and pepper to taste
5-6 wooden skewers
After rinsing shrimp, allow to drain fully in a colander and then onto paper towels. With a sharp knife or cuticle scissors, carefully cut the back side of each shrimp down to the tail and devein. Place shrimp in a container, add the O Meyer Lemon Olive Oil and season with a little salt and lots of cracked pepper to taste. Remember the oil and flavor will soak in but most of the pepper comes off with the shell. Allow to rest covered in a bowl and in the refrigerator for 3 to 4 hours.
Soak the wooden skewers under water at least an hour.
1/4 sweet onion, sliced thin vertically
1 large fresh basil leaf, diced
1/2 teaspoon minced fresh oregano
2 tablespoons O Meyer Lemon Olive Oil
3 tablespoons O Pinot Noir Vinegar, divided
pinch of sugar
Sea salt and black pepper to taste
1 cup tender garden greens
Place all ingredients in a glass bowl except the greens (and reserve 1 tablespoon of O Vinegar for plating) and toss with a wooden spoon. Cover with plastic wrap and refrigerate 1 to 2 hours before serving.
Remove fish fillet from dish and discard the marinade. Place the 3 or 4 scallions on an oiled grill pan and lay the fish fillet skin side up on top of the onions. In a small bowl or glass, mix 1 tablespoon O Pinot Noir Vinegar with 2 tablespoons O Meyer Lemon Olive Oil in making a basting mixture. Set aside.
Oil grates and heat grill for direct cooking (either charcoal or gas) to medium heat, 250 degrees F. When hot, place shrimp skewers above the fire and cook 5 minutes on one side or until shrimp turns pink. Brush with the oil after 3 minutes of cooking. If burning, cooking too fast or using smaller shrimp, move skewers to the cooler area of the grate. You want the entire skewer of shrimp to cook to the perfect, crisp but translucent color of pink like these shown. Remove to a plate and keep warm
Increase heat of gas grill to medium hot (or hotter part of charcoal fire). Place the grill pan of marinated snapper fillet on the grate directly over the fire. Grill the fillet for 5 to 7 minutes basting with half of the O vinegar and olive oil mixture using the rosemary as a basting brush. Place the remaining scallions directly beside the fillet and carefully turn the snapper over on the fresh scallions. Grill 4 to 6 minutes basting with the remaining mixture or until fish flakes easily and flesh is opaque. Remove to a warm plate and prepare to serve immediately.
To serve, scatter 1/2-cup tender greens along one side of each platter or plate. Spoon tomato salad with liquid on top of the greens followed with the topping of the shrimp. Drizzle reserved O Pinot Noir Vinegar from salad recipe on top. You can leave them on the skewers and unpeeled for informal dinners or removed, peeled and ready to eat if desired. Cut the snapper fillet into sections, plate next to the shrimp/tomato salad and on top of the grilled scallions. Drizzle snapper with a little more O Meyer Lemon Olive Oil if desired.
These recipes were created for my entry into an eRecipeCards.com contest using O Meyer Lemon Olive Oil and O Pinot Noir Vinegar.
Check out my O Olive Oil and Vinegar Review