A basic, easy recipe that makes for a nice summer meal.Based on a recipe by Camille LaBarre, Five Star Sensations, Compiled and Edited by The Auxiliary of University Hospitals of Cleveland, 1991, p 136.
Prep Time20 minutesmins
Cook Time10 minutesmins
Marinating Time30 minutesmins
Total Time1 hourhr
Course: < 30 Min Prep w/Longer Cook Time, 45 - 60 Minutes to Table, Gluten Free, Grill, Main Course - Seafood
Author: Catherine Christiano
Ingredients
10bamboo skewerssoaked in water
Marinade
2tablespoonssoy sauceUse tamari for gluten free version.
1tablespoonlemon juice
1/3cupextra virgin olive oil
salt and pepper
Fish
1poundswordfishcut into large cubes, about 1 1/2"
1poundlarge shrimpshelled and deveined
1 1/2poundssea scallops
1 1/2poundstunacut into large cubes, about 1 1/2"
Instructions
Early in day, soak skewers in water.
In shallow baking dish combine marinade ingredients.
Alternate seafood on skewers. Place in marinade, turning to coat. Marinate in refrigerator for 30 minutes.
Grill about 3 minutes each side.
Notes
Be mindful that each type of fish may need a different cooking time, especially if pieces vary in size. In certain cases it might be best to cook each type of fish on a separate skewer.Brown rice and grilled vegetables pair well.