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Serves 3 - 4:
1/2 lb. firm fish, such as halibut,
shark, swordfish, monkfish, salmon
or tuna, cut into 1 to 1 1/4 inch cubes
1/2 lb. shellfish, such as peeled,
deveined med. shrimp, whole sea
scallops or lobster tail, cut into lg. chunks
1/4 red onion, separated into segments
Herb Butter*
4 branches fresh herb, soaked in
water & dried or 1 tsp. dried herb
(such as oregano, thyme, rosemary,
basil, dill)
Arrange seafood and onion on skewers. Brush with Herb Butter. Toss herbs onto moderately hot coals just before cooking kabobs. Place kabobs on a well oiled grill. Cook, basting frequently, for 2 to 3 minutes per side for a total of 6 to 7 minutes or until fish begins to flake when tested with a fork and shellfish is firm throughout but still moist. Serve with remaining Herb Butter.
-HERB BUTTER:--
1/4 c. softened butter or margarine
1/2 tsp. lemon juice
1 tbsp. minced fresh parsley
2 tsp. minced fresh herbs (such as
oregano, chives, thyme, basil,
dill or chervil) or 3/4 tsp. dried herbs
Beat or process until fluffy. Makes about 1/4 cup.
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