Recipes

Gin 'n' Tonic Grilled Halibut and Shrimp

:25 min

:40 min

Serves 4

4 fresh halibut fillets (about 125g each)

1 pkg (340g) Longo’s Organic Jumbo Raw Black Tiger Shrimp (16-19 pcs), thawed and peeled

2 tbsp Longo’s Extra Virgin Olive Oil

Pinch each salt and pepper

3 tbsp Longo’s Essentials Country Churned Salted Butter

2 tbsp Longo’s Honey

Spinach Topper (see ingredients and directions below)

Gin ’n’ Tonic Marinade

1 lemon

3/4 cup tonic water

2 oz gin

3 tbsp Longo’s Extra Virgin Olive Oil

1/2 cup chopped fresh Longo’s Herbs (such as mint, dill and parsley)

6 cloves garlic, minced

1 each red and green hot pepper, seeded and thinly sliced

2 tsp Longo’s Prepared Hot Horseradish

2 tsp minced fresh ginger

1 tsp pepper

Spinach Topper Ingredients

2 tbsp Longo’s Essentials Country Churned Salted Butter

1 tbsp Longo’s Extra Virgin Olive Oil

4 cloves garlic, minced

1 shallot, minced

4 cups Longo’s Baby Spinach

Salt and pepper to taste

Gin ’n’ Tonic Marinade

•Remove zest from lemon, cut in half and squeeze out juice. Place both zest and juice in bowl. Chop lemon halves and add to bowl. Stir in tonic, gin, oil, herbs, garlic, hot peppers, horseradish, ginger and pepper until combined.
•Place halibut and shrimp into a 13x9-inch glass baking dish. Pour marinade overtop and turn halibut and shrimp to coat evenly. Cover and refrigerate for 20 minutes.
•Remove halibut and shrimp from marinade, reserving marinade. Place halibut and shrimp into clean bowl and drizzle with oil, salt and pepper; mix gently to coat.
•Remove large pieces of lemon from marinade and pour remaining marinade into small saucepan. Bring to a boil over medium-high heat and boil for 2 minutes. Add butter and honey, stirring continuously, until butter is melted. Season with salt and pepper to taste.
•Spray grill grates with Longo’s Cooking Spray. Heat grill to medium-high, about 450°F. Grill halibut for 3 to 5 minutes per side, adding the shrimp after the first 3 minutes. Grill shrimp for 3 to 5 minutes, basting both with gin ’n’ tonic butter sauce. Serve with Spinach Topper over the halibut fillets and top with shrimp.

Spinach Topper

•Heat butter and oil in skillet over medium-high heat. Once butter begins to bubble, add garlic and shallot; sauté for 1 minute. Add spinach and sauté for about 2 minutes or until spinach is wilted. Season to taste with salt and pepper.

Per serving: 640 calories