Garlic/Seafood Brochette With Orzo Recipe

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Garlic/Seafood Brochette With Orzo
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Ingredients
25
Count
Nutrition
1577
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. FOR THE MARINADE: Mix all the marinade ingredients, well and set aside until ready to use.
  2. PREPARING ORZO.
  3. You will use the cherry tomatoes and honey dew melon for this preparation.
  4. 4 - 6 cloves fresh garlic, peeled, crushed and chopped fine.
  5. 1/4 teaspoons each, dried oregano, cilantro, basil.
  6. 1/8 teaspoons lightly sauteed fennel seeds.
  7. Rainbow Pepper Corns, in Grinder.
  8. Rinse tomatoes well, pat dry and set aside until ready for use.
  9. Trim Leek greens to just above white bulb. put away excess greens, (if they are worth saving), you will not be using them in this recipe. Rinse leeks well to remove all the earth and coarse-chop the leeks.
  10. In Extra Virgin Olive Oil, saute leeks, remove from pan and set aside.
  11. Saute, garlic, and all the herbs. (oregano. cilantro, basil and fennel seed) remove and set aside.
  12. Add butter or margarine and a little Extra Virgin Olive Oil to deep skillet, or stir-fry pan.
  13. Add Orzo to the pan, and brown until golden in colour; stirring constantly to prevent sticking.
  14. Add leeks, garlic, oregano, cilantro, basil, fennel seed, which you had set aside.
  15. Add 2 cups simmering vegetable stock and wine; stir well. Keep some of the liquid in reserve should you require more.
  16. Cover and continue to simmer over low heat until orzo is fully cooked, following directions on the package; Stir occasionally; do not allow the recipe to dry - add liquid as needed.
  17. During last five minutes of cooking, add Kalamata olives, one half cherry tomatoes and one half cubed honey dew melon to top of orzo.
  18. Cover, allow to finish cooking. If liquid still remains at the end of the cooking time, allow to continue simmering, uncovered until all of the juices have been absorbed. Turn out onto serving bowl or tray.
  19. Grind rainbow pepper corns over top of orzo. Keep Orzo warm while Brochettes are grilling.
  20. Garnish with rest of cherry tomatoes and honey dew melon.
  21. Serve with Garlic/Seafood Brochette.
  22. PREPARING BROCHETTE.
  23. Soak Tuna steaks in the salt water for about 1/2 an hour, in the refrigerator, to leach out fish blood.
  24. Discard salted water, rinse Tuna steaks well, and pat dry.
  25. Cube Tuna steaks into brochette size pieces; one inch cubes should be about right.
  26. Place Tuna pieces in the marinade to coat well - remove and set in a collander over a bowl; allow marinade to drain.
  27. Rinse shrimp well, and pat dry.
  28. Place shrimp in the marinade to coat well - remove and set in the collander with the Tuna; allow marinade to drain.
  29. Cube all the peppers and set aside.
  30. Remove skins from pearl onions, dispose of skins, and set onions aside.
  31. Place peppers and small whole onions in marinade; coat well - remove and set in the collander to drain marinade back into bowl.
  32. Reserve any left over marinade and use for brushing brochettes during grilling process.
  33. Skewer (alternate pieces) tuna, whole onion, peppers, shrimp, onto brochette sticks, until all pieces have been skewered.
  34. Place on brochette rack or small-hole grilling screen over medium fire turning frequently and brushing occasionally with reserved marinade.
  35. Cook until shrimp is pink, and peppers blister ; use up all the marinade; do not allow fish or shrimp to dry.
  36. Serve with Orzo.
  37. Serves 4 - 6 persons, comfortably.
  38. Prep time includes cutting and chopping plus tuna leaching in salt water - 1 hour,.
  39. Cook time: 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1576.91 Kcal (6602 kJ)
Calories from fat 546.03 Kcal
% Daily Value*
Total Fat 60.67g 93%
Cholesterol 91.8mg 31%
Sodium 29441.36mg 1227%
Potassium 865.49mg 18%
Total Carbs 196.26g 65%
Sugars 16.23g 65%
Dietary Fiber 7.11g 28%
Protein 22.74g 45%
Vitamin C 118.1mg 197%
Vitamin A 0.9mg 30%
Iron 42.2mg 235%
Calcium 100.7mg 10%
Amount Per 100 g
Calories 198.62 Kcal (832 kJ)
Calories from fat 68.77 Kcal
% Daily Value*
Total Fat 7.64g 93%
Cholesterol 11.56mg 31%
Sodium 3708.21mg 1227%
Potassium 109.01mg 18%
Total Carbs 24.72g 65%
Sugars 2.04g 65%
Dietary Fiber 0.9g 28%
Protein 2.86g 45%
Vitamin C 14.9mg 197%
Vitamin A 0.1mg 30%
Iron 5.3mg 235%
Calcium 12.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.8
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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