Grilled Lingcod & Shrimp Skewers on Argentine/ Santa Maria Grill | Prokan Infinity Argentine Grill

lingcod fillets

🥗Healthier: cod fillets

💰Cheaper: pollock fillets

Pollock is often less expensive and widely available.

shrimp

🥗Healthier: scallops

💰Cheaper: fish chunks

Fish chunks can be a more economical choice.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often more budget-friendly.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

Prepare the marinade with 6 cloves of grated garlic, lemon and lime zest, lemon juice, lime juice, olive oil, salt, pepper, Old Bay seasoning, and smoked salt.

Marinate the shrimp and lingcod in the marinade, ensuring they are well coated.

Let the seafood marinate for about 15 minutes.

Prepare the Argentinian grill with coals and heat it up for grilling.

Skewer the shrimp, placing 4 shrimp per skewer.

Grill the corn first, then remove it to cool down before cutting it off the cob for the corn salad.

Place the skewers of shrimp and fish on the grill, cooking them until done, checking for doneness as needed.

Cut the cooled corn off the cob and mix it with feta, garlic, lime juice, smoked salt, green onions, and tajin to make the corn salad.

Plate the grilled shrimp and fish alongside the corn salad, garnishing with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens