- juice and grated zest of 1 lemon
- long sprigs of rosemary – 4 pcs.
- thick white fish fillet (for example, marine) – 400 g
- garlic – 2 cloves
- salt, white pepper
- olive oil – 7 tbsp
- raw peeled shrimp – 200 g
STEP-BY-STEP COOKING RECIPE
Peel and crush the garlic. Remove the lower leaves from the branches of rosemary, chop them and mix with garlic, olive oil, lemon juice and zest, salt and pepper.
Rinse the fish, dry on a towel and cut into pieces. Put the fish and shrimp in the marinade and leave in the cold for 2 hours.
Sharpen the lower tip of each branch and string shrimp and pieces of fish on it. Fry on the grill or grill, about 3-4 minutes. from each side.
2 h 30 min
Servings Per Container
# 8 (88), 2010
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Table of weights and measures
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