Grilled Fish and Smoked Sausage Skewers with Basil Aioli
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 Servings
Ingredients
- Basil Aioli:
- 1 tablespoon kosher salt
- 1 cup loosely packed fresh basil leaves
- ½ cup extra-virgin olive oil
- ¼ cup vegetable oil
- 2 large egg yolks
- 2 teaspoons dry mustard powder
- 1 medium garlic clove, chopped
- 1 teaspoon water
- Freshly ground black pepper
- 1 teaspoon lemon zest
- Fresh lemon juice, as needed
- Skewers:
- ½ pound Spanish chorizo sausage, sliced into ½ inch thick rounds
- 1 pound firm fish, skin and bones removed and cut into 1 inch cubes
- ½ cup extra-virgin olive oil, plus more for garnish
- 2 medium cloves garlic, peeled and finely minced
- 2 teaspoons smoked paprika
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped thyme
- Kosher salt and freshly ground pepper
- 1 pint cherry tomatoes
- 4 (12-inch) metal skewers
Procedure
Firm meaty fish like swordfish or tuna are great options for grilling. To be a more informed consumer when purchasing fish, we recommend reviewing the Monterey bay Aquariums seafood guide for the most sustainable fish options.
This recipe pairs well with basil aioli. Traditionally made in a mortar and pestle, aioli can also be prepared in a food processor fitted with a metal blade. It is essential to add the oil slowly while the motor is running, until combined.
To make the basil aioli: Bring a medium pot of water to a rolling boil. Add salt, followed by the basil leaves and blanch just until wilted, about 20 seconds. Drain and rinse under cold water to cool. Squeeze as much water as possible from basil leaves. Place basil leaves in a blender and add oils. Process to a smooth mixture and set aside.
Combine the egg yolks, mustard powder, garlic and water in a heavy medium mixing bowl or medium mortar and pestle. While whisking vigorously, add basil oil in drops to form an emulsion. Continue whisking and slowly drizzle in the remaining oil to form a thick sauce. Taste and adjust seasoning with salt, pepper, lemon zest, and juice. Cover and keep refrigerated until ready to use.
To make the skewers: Bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
In a medium bowl, combine fish, olive oil, garlic, paprika, lemon juice, zest, parsley and thyme and season with salt and pepper, toss until well coated. Marinate at room temperature for 30 minutes.
Preheat a grill or grill pan to medium-high. Thread marinated fish onto the skewers, alternating with the sausage and tomatoes, and leaving a ¼ inch space between pieces. Season skewers with salt and pepper. Arrange skewers on the grill and cook until fish is just opaque, about 2 minutes on each side.
Arrange skewers on a serving platter or small plates and serve with basil aioli.
This recipe pairs well with basil aioli. Traditionally made in a mortar and pestle, aioli can also be prepared in a food processor fitted with a metal blade. It is essential to add the oil slowly while the motor is running, until combined.
To make the basil aioli: Bring a medium pot of water to a rolling boil. Add salt, followed by the basil leaves and blanch just until wilted, about 20 seconds. Drain and rinse under cold water to cool. Squeeze as much water as possible from basil leaves. Place basil leaves in a blender and add oils. Process to a smooth mixture and set aside.
Combine the egg yolks, mustard powder, garlic and water in a heavy medium mixing bowl or medium mortar and pestle. While whisking vigorously, add basil oil in drops to form an emulsion. Continue whisking and slowly drizzle in the remaining oil to form a thick sauce. Taste and adjust seasoning with salt, pepper, lemon zest, and juice. Cover and keep refrigerated until ready to use.
To make the skewers: Bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
In a medium bowl, combine fish, olive oil, garlic, paprika, lemon juice, zest, parsley and thyme and season with salt and pepper, toss until well coated. Marinate at room temperature for 30 minutes.
Preheat a grill or grill pan to medium-high. Thread marinated fish onto the skewers, alternating with the sausage and tomatoes, and leaving a ¼ inch space between pieces. Season skewers with salt and pepper. Arrange skewers on the grill and cook until fish is just opaque, about 2 minutes on each side.
Arrange skewers on a serving platter or small plates and serve with basil aioli.
Grilled Fish and Smoked Sausage Skewers with Basil Aioli
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 Servings
Ingredients
- Basil Aioli:
- 1 tablespoon kosher salt
- 1 cup loosely packed fresh basil leaves
- ½ cup extra-virgin olive oil
- ¼ cup vegetable oil
- 2 large egg yolks
- 2 teaspoons dry mustard powder
- 1 medium garlic clove, chopped
- 1 teaspoon water
- Freshly ground black pepper
- 1 teaspoon lemon zest
- Fresh lemon juice, as needed
- Skewers:
- ½ pound Spanish chorizo sausage, sliced into ½ inch thick rounds
- 1 pound firm fish, skin and bones removed and cut into 1 inch cubes
- ½ cup extra-virgin olive oil, plus more for garnish
- 2 medium cloves garlic, peeled and finely minced
- 2 teaspoons smoked paprika
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped thyme
- Kosher salt and freshly ground pepper
- 1 pint cherry tomatoes
- 4 (12-inch) metal skewers
Procedure
Firm meaty fish like swordfish or tuna are great options for grilling. To be a more informed consumer when purchasing fish, we recommend reviewing the Monterey bay Aquariums seafood guide for the most sustainable fish options.
This recipe pairs well with basil aioli. Traditionally made in a mortar and pestle, aioli can also be prepared in a food processor fitted with a metal blade. It is essential to add the oil slowly while the motor is running, until combined.
To make the basil aioli: Bring a medium pot of water to a rolling boil. Add salt, followed by the basil leaves and blanch just until wilted, about 20 seconds. Drain and rinse under cold water to cool. Squeeze as much water as possible from basil leaves. Place basil leaves in a blender and add oils. Process to a smooth mixture and set aside.
Combine the egg yolks, mustard powder, garlic and water in a heavy medium mixing bowl or medium mortar and pestle. While whisking vigorously, add basil oil in drops to form an emulsion. Continue whisking and slowly drizzle in the remaining oil to form a thick sauce. Taste and adjust seasoning with salt, pepper, lemon zest, and juice. Cover and keep refrigerated until ready to use.
To make the skewers: Bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
In a medium bowl, combine fish, olive oil, garlic, paprika, lemon juice, zest, parsley and thyme and season with salt and pepper, toss until well coated. Marinate at room temperature for 30 minutes.
Preheat a grill or grill pan to medium-high. Thread marinated fish onto the skewers, alternating with the sausage and tomatoes, and leaving a ¼ inch space between pieces. Season skewers with salt and pepper. Arrange skewers on the grill and cook until fish is just opaque, about 2 minutes on each side.
Arrange skewers on a serving platter or small plates and serve with basil aioli.
This recipe pairs well with basil aioli. Traditionally made in a mortar and pestle, aioli can also be prepared in a food processor fitted with a metal blade. It is essential to add the oil slowly while the motor is running, until combined.
To make the basil aioli: Bring a medium pot of water to a rolling boil. Add salt, followed by the basil leaves and blanch just until wilted, about 20 seconds. Drain and rinse under cold water to cool. Squeeze as much water as possible from basil leaves. Place basil leaves in a blender and add oils. Process to a smooth mixture and set aside.
Combine the egg yolks, mustard powder, garlic and water in a heavy medium mixing bowl or medium mortar and pestle. While whisking vigorously, add basil oil in drops to form an emulsion. Continue whisking and slowly drizzle in the remaining oil to form a thick sauce. Taste and adjust seasoning with salt, pepper, lemon zest, and juice. Cover and keep refrigerated until ready to use.
To make the skewers: Bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
In a medium bowl, combine fish, olive oil, garlic, paprika, lemon juice, zest, parsley and thyme and season with salt and pepper, toss until well coated. Marinate at room temperature for 30 minutes.
Preheat a grill or grill pan to medium-high. Thread marinated fish onto the skewers, alternating with the sausage and tomatoes, and leaving a ¼ inch space between pieces. Season skewers with salt and pepper. Arrange skewers on the grill and cook until fish is just opaque, about 2 minutes on each side.
Arrange skewers on a serving platter or small plates and serve with basil aioli.
