Chipotle Seafood feast
A seafood feast with shrimp, scallops, and fish fillets marinated in chipotle sauce, grilled and served with a side of lime-infused rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 500 | Grams |
| Scallops (fresh) | 500 | Grams |
| White Fish Fillets (such as cod or halibut) | 500 | Grams |
| Chipotle Peppers In Adobo Sauce (finely chopped) | 2 | Tbsp |
| Lime (juiced and zested) | 2 | Count |
| Olive Oil (extra virgin) | 4 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Cilantro (chopped) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Long Grain Rice (uncooked) | 2 | Cup |
| Chicken Broth (low sodium) | 4 | Cup |
| Butter (unsalted) | 2 | Tbsp |
Instructions
- In a bowl, combine chipotle peppers, lime juice, lime zest, olive oil, garlic, salt, and black pepper to create the marinade.
- Place shrimp, scallops, and fish fillets in a large resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour.
- Preheat the grill to medium-high heat.
- Remove seafood from the marinade and grill for 3-4 minutes per side or until cooked through.
- In a saucepan, melt butter over medium heat. Add rice and cook, stirring, until lightly toasted.
- Add chicken broth to the rice, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender.
- Fluff the rice with a fork and stir in chopped cilantro.
- Serve the grilled seafood over the lime-infused rice.
Prep
- Thaw shrimp, scallops, and fish fillets if frozen.
Kitchen equipment
GrillResealable Plastic Bag