Method :
Sea Pilaf:
Wash and trim leaves of spinach
from its twig, chop coarsely, and set aside. Wash and trim green onions and
chop finely. In a sautoir (round, shallow heavy
pan with straight walls and long handle), saute spinach and green
onions for 2 minutes, and season with salt and pepper. Add the steamed rice and mix well. Serve hot.
Seafood Kebab:
Peel shrimps, but leave tail on. Devein, then season with salt and
pepper. Boil the mussels al dente, remove
from shell, clean and season with salt and pepper. Slice red snapper fillet into
cubes of 1" x 1", season with salt and pepper. Cut zucchini in approximately 2" x
1" x 1/2" pieces and season with salt and pepper. Marinate all ingredients in extra
virgin olive oil and lemon juice for at least 15 minutes.
Skewer and grill.
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