Roasted Languistine with Chimicurri - Tucson News Now

Roasted Languistine with Chimicurri

Roasted Languistine with Chimicurri and massaged baby kale

Executive Chef Jared Scott/ Maynards Kitchen




  • 1 bunch parsley, leaves finely chopped
  • 1 bunch cilantro, leaves finely chopped
  • 3 tablespoons capers, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons red wine vinegar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground black pepper
  • 1/2 cup olive oil
  • 15ea shell on Languistine (or other shellfish preferably shrimp)
  • 1pound baby kale
  • 2Lemons
  • Extra virgin olive oil – to taste
  • Salt and pepper


  1. Put the parsley,cilantro, capers and garlic in a medium mixing bowl and toss to combine. Addthe vinegar, salt, red and black pepper and stir. Pour in the olive oil and mixuntil well combined. Let sit for 30 minutes so that the flavors blend. Reserve
  2. Take your languistineand split it in half keeping the shell on.
  3. Marinade yourlanguistine in the chimmicurri for about 20-30 minutes.
  4. Roast languistine in a350 degree oven for 5 minutes, or until cooked throughout.
  5. Place kale in a saladbowl and dress with lemon and olive oil. Add a light sprinkling of sea salt andgently rub it between your hands to break down its texture. This will give thekale a soft texture
  6. Plate your saladgreens server the languistine over the kale
  7. enjoy


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