Mediterranean Seafood with Olives and Tomatoes
Fish, scallops, shrimp and clams braised in Mediterranean spices with three kinds of olives, tomatoes and shallots. Delicious!
Ingredients
Spice Blend Mixture
- 4 tsp. ground cumin
- 2 tsp. ground oregano
- 2 tsp. Spanish paprika
- 1 tsp. Pink Himalayan salt
- 2 tsp. ground black pepper
- 1 tsp. ground coriander
Seafood & Fish or Chicken
- 2 tbsp. extra-virgin olive oil or avocado oil
- 1 1/4 lbs. fish filets or steaks (any combination of: swordfish, snapper, or other light white fish)
- 8 sea scallops
- 8 medium shrimp
- 8 clams
- 2 4 oz. lobster tails (Cut into 4 portions)
Olives, Tomatoes and Shallots
- 2 tbsp. extra-virgin olive oil or avocado oil
- 2 large shallots (thinly slice or finely chopped)
- 1/2 cup Kalamata olives, pitted (reserve 1/4 cup of the brine)
- 1/2 cup Castelvetrano olives, pitted (reserve 1/4 cup of the brine)
- 1/2 cup Spanish olives, pitted (reserve 1/4 cup of the brine)
- 1 1/2 lbs. cherry tomatoes, halved (we like to use multi-colored cherry tomatoes for this recipe)
- 3/4 cup combined olive brine
Instructions
- Blend spice mixture in a small bowl and set aside.
- Pat the fish and seafood dry using a dry paper towel. Generously season with 1/2 of the seasoning blend.
- Heat 2-3 tbsp. oil in large skillet over medium-high heat. Once the skillet is hot, sear fish and seafood in batches, until golden brown on both top and bottom, but not cooked through, about 1-2 minutes per side. You can do this step in batches if you prefer or don't have enough room in the skillet. Once seared, remove from pan. Set all aside.
- Reduce heat to medium, add about 2 tbsp. of the olive brine to the skillet and heat over medium heat to deglaze the pan, scraping up any pieces of remaining fish. Heat remaining oil in the same skillet and cook shallots with remaining spice blend until translucent and beginning to caramelize. Add 2 tbsp. olive brine one more time to deglaze the pan. Turn heat to medium-low, add olives and cover and simmer for 5 minutes. Add tomatoes and continue to cook until tomatoes begin to soften. Add in remaining brine, cover, and continue to simmer for 10-15 minutes.
- Tuck seared fish and seafood, in between the cherry tomatoes and olives. Arrange the clams on top of everything. Cover pan and simmer until seafood is cooked to desired doneness and clam shells have opened, exposing the clams inside.
