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Grilled Albacore Skewers with Bay Laurel & Bacon Recipe

   
 

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     Grilled Albacore Skewers with Bay Laurel & Bacon

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Wine/Beverage
Recommendations
  Montefalco

Ingredients
1/2 cup extra-virgin olive oil (Available at The Wine Country)
3 large cloves garlic, minced
Grated zest of 1 lemon, with lemon reserved for finishing
About 36 fresh bay leaves, large leaves broken in half
2 pounds albacore or ahi tuna, 1 inch think, cut into 36 1 inch cubes
1 onion, cut into 1-inch chunks
1/2 pound sliced bacon, cut crosswise into 1-inch pieces
Kosher or sea salt and freshly ground black pepper
 

Instructions
Adapted with permission from The Santa Monica Farmers’ Market Cookbook- Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press, 2007) Seasoning these skewers with the classic Portuguese flavoring trio of onion, garlic, and bay laurel was inspired by a barbecued whole albacore I enjoyed at the home of Steve Correia, a Santa Monica artist and the son of a Portuguese tuna fisherman. Once local albacore season starts in July, I am on the lookout for this lean white-fleshed tuna. Mediterranean bay laurel has an invigorating clean taste and camellia-shaped leaf; do not confuse it with nonedible California laurel, whose leaves are more eucalyptus-like. Available year-round, laurel is at its peak in summer and fall. You need fresh leaves for this dish, which will not break when you thread them onto the skewer.
Soak 12 bamboo skewers in water to cover for 30 minutes. Meanwhile, in a small pot, warm the oil over medium heat until hot, about 2 minutes. Stir in the garlic and lemon zest, then crush 2 bay leaves and add them as well. Set aside to infuse. Cook the onion in salted boiling water for 1 minute, and drain. Do not worry if the pieces separate into layers. Drain the skewers. Without crowding, thread the skewer- bay leaf, a couple of onion layers, bacon, fish, and ending with an extra set of bay and onion. Lay the skewers in a shallow baking dish and pour the cooled oil-garlic mixture over them. Let stand for 15 minutes or refrigerate for 1 hour. Just before grilling, season with salt and pepper.
Heat a grill to medium-high. Grill the skewers, turning once, until the edges of the tuna are browned but the fish still has give and the bacon is cooked, about 4 minutes total. Place the skewers on a platter, squeeze lemon juice over, and finish with salt.
Use 1 pound (36) peeled and deveined medium-sized shrimp in place of the tuna. Thread onto skewers as for the albacore, using 3 shrimp per skewer. Push the skewer through both the head and tail end to keep the shrimp in place. Marinate as directed, then grill over medium heat, turning once, until the shrimp are pink and the bacon is cooked, 4 to 5 minutes total.


Originally Submitted
7/14/2009





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