Seafood Martini Recipe
Ingredients
| Lime juice | 1/4 Cup (16 tbs) (DRESSING) | |
| Granulated Sugar | 1 Teaspoon (DRESSING) | |
| Garlic | 1/2 Teaspoon, crushed (DRESSING) | |
| Dijon Mustard | 1/4 Teaspoon (DRESSING) | |
| Extra virgin olive oil | 1 Cup (16 tbs) (DRESSING) | |
| FISH PREPARATION | ||
| Water | 3 Cup (16 tbs) (DRESSING) | |
| Granulated Sugar | 1 Tablespoon (DRESSING) | |
| Small bowl ice water | ||
| Squid | 8 Small (DRESSING) | |
| 3 ounces swordfish or halibut, cut into 1" cubes | ||
| 3 ounces rock shrimp or prawns | ||
| Scallops | 6 Large, cut in half (DRESSING) | |
| Parsley | 1 Tablespoon, chopped (FOR ASSEMBLY AND GARNISH) | |
| Pepper red | 1 Tablespoon, diced (FOR ASSEMBLY AND GARNISH) | |
| Yellow pepper | 1 Tablespoon, diced (FOR ASSEMBLY AND GARNISH) | |
| 4 large pimento-stuffed olives | ||
| Toothpicks | 4 (FOR ASSEMBLY AND GARNISH) | |
| 4 long-stemmed martini glasses | ||
| 1 bunch curly greens for garnish | ||
| 1 small bottle tonic water | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a small bowl, whisk lime juice, sugar, garlic and mustard till well blended.
2) Drizzle olive oil in between to complete the dressing.
3) Add salt and pepper to taste.
4) In a small saucepan, simmer water and add sugar.
5) Keep a bowl of ice water ready.
6) Lightly cook all seafood separately. Approximately squid takes only 3 to 5 seconds; the swordfish, shrimp and scallops takes 15 to 20 seconds.
7) Once the seafood is cooked, drain from hot water and place immediately in ice water.
8) Drain and in a large bowl put all the seafood together.
9) Toss seafood with the dressing to coat properly.
10) Add chopped parsley and peppers.
FINALIZING
11) Divide the salad evenly into four martini glasses.
12) Garnish each glass with a pimento olive speared with a toothpick.
13) Put on a salad plate and cover glass stem with curly greens.
SERVING
14) Before serving, top each martini with a splash of tonic approximately 2 tablespoons per glass.
1) In a small bowl, whisk lime juice, sugar, garlic and mustard till well blended.
2) Drizzle olive oil in between to complete the dressing.
3) Add salt and pepper to taste.
4) In a small saucepan, simmer water and add sugar.
5) Keep a bowl of ice water ready.
6) Lightly cook all seafood separately. Approximately squid takes only 3 to 5 seconds; the swordfish, shrimp and scallops takes 15 to 20 seconds.
7) Once the seafood is cooked, drain from hot water and place immediately in ice water.
8) Drain and in a large bowl put all the seafood together.
9) Toss seafood with the dressing to coat properly.
10) Add chopped parsley and peppers.
FINALIZING
11) Divide the salad evenly into four martini glasses.
12) Garnish each glass with a pimento olive speared with a toothpick.
13) Put on a salad plate and cover glass stem with curly greens.
SERVING
14) Before serving, top each martini with a splash of tonic approximately 2 tablespoons per glass.
Chef
