Friday June 7, 2013

Dinner for 2

Broiled Citrus Seafood with Fennel and Snow Pea Sprouts in Broth
Grilled Asparagus
Peach, Rhubarb Ginger Crumble

I have made the broiled citrus seafood before but with a bouillabaisse broth which contains potatoes.   Tonight I didn't want potatoes so I left them out and added fennel and snow pea sprouts to the broth.  I served the dish with some grilled asparagus.

It was a pretty simple dish and so tasty.  I marinated the split lobster tail, scallops and shrimp in olive oil with the zest and juice from an orange and a lemon plus a pinch of dried chilli flakes.  Then I grilled the seafood under a broiler.  I made a simple broth with a little fennel, tomatoes and adding the snow pea tendrils at the end.  I then ladled the broth into the bowls and topped it with the seafood.  A little finely chopped parsley topped it off.  Grilled asparagus was served as a side.

Rhubarb is currently in season and growing in my garden. I combined the fresh rhubarb with some peaches I froze last summer and a bit of grated ginger.  The crisp topping was made with brown sugar, butter, oats and cinnamon.  All topped off with some vanilla ice cream.