Garlic/Seafood Brochette With Orzo

Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

If you like garlic, you will love this recipe. With a sense of the Mediterranean in your spirt, one taste and you will be whisked away to perhaps the South of France where lovers whisper into each other's ear... Italy where Mothers call to their children, and Fathers whistle at their wives. Continue to Portugal and Spain where the seafood is fresh as new rain, and Greece where music is the food of life. So many more countries along the covetted Mediterranean shores. Enjoy these Brochettes with Orzo, dip your baguette into the sauce; you will live forever.

Ingredients Nutrition

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.