Bay Winds® Shrimp and World Dock® Haddock Chimichurri Kabob
Bay Winds® Shrimp and World Dock® Haddock Chimichurri Kabob
Directions
- Soak the bamboo skewers in water in a shallow pan for an hour. This will prevent them from catching fire during grilling. Remove from water to prepare the dish.
- On each skewer place fennel then fish followed by tomato, shrimp, and fennel. Repeat on each skewer.
- Brush the chimichurri sauce on all sides of the skewers. Wrap and refrigerate overnight for flavors to blend.
- Shake off excess marinade form skewers and grill on medium heat area for 2-3 minutes per side.
- Remove from grill and place on a warm entrée plate. Portion half of the hummus onto the side of the plate. Drizzle hummus with olive oil and place one olive in center.
- Sprinkle lemon zest and parsley over plate to garnish then serve with warm naan on the side.
Ingredients
- 4 ea Bamboo skewers, 10 in.
- 1 cup water
- 2 ea World Dock® Haddock Filets, 4 oz, cut into large dice
- 8 ea Bay Winds® Shrimp, White 16-20 Count, peeled, deveined, tail off
- 8 ea Peak Fresh Produce® Tomato(es), Cherry
- 1 ea fennel, bulb, cut into medium wedges
- 1 1/2 cups Contigo® Chimichurri Sauce
- 8 oz Roasted red pepper hummus
- 2 tbsp Piancone® Oil, Olive, Extra Virgin
- 2 ea Roma® Olives, Kalamata, pitted
- 1 ea Peak Fresh Produce® Lemon(s), zest only, for garnish
- 2 tsp Peak Fresh Produce® Parsley, Fresh, minced for garnish
- 4 ea naan, warm, for side
Chef Anthony Bussiere - Corporate Chef, Performance Foodservice - NorthCenter
