MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seafood Kabobs
Categories: Seafood, Citrus, Herbs, Vegetables
Yield: 6 Servings

1 lb Skinless fresh fish filets;
1 " thick
1/2 lb Medium shrimp in shells
2 md Fennel bulbs
1/4 c Olive oil
3 tb Lemon juice
4 cl Garlic; minced
3 tb Snipped fresh oregano
1/4 ts Salt

Rinse fish filets and pat dry with paper towels. Cut fish
in 1" cubes. Set aside. Thaw shrimp, if frozen. Peel and
devein shrimp, leaving the tails intact. Rinse shrimp; pat
dry. Set aside.

Cut off and discard upper stalks of fennel bulbs,
reserving some of the leafy fronds. Snip 2 tablespoons of
the fronds for use in the marinade. Remove any wilted
outer layers from bulbs; cut off a thin slice from base of
each bulb. Wash and cut each bulb lengthwise into six
wedges. Cook wedges, covered, in a small amount of boiling
water about 5 minutes or until nearly tender; drain.

Place fish cubes, shrimp, and fennel wedges in a
self-sealing plastic bag set in a deep bowl. For marinade,
stir together snipped fennel fronds, olive oil, lemon
juice, garlic, oregano, and salt. Pour over seafood and
fennel wedges. Close bag. Marinate in the refrigerator for
2 hours, turning occasionally.

Drain fish cubes, shrimp, and fennel wedges, discarding
marinade. Thread fish cubes, shrimp, and fennel wedges on
skewers, alternating varieties. (If desired, transport in
a covered shallow container in an insulated cooler with
ice packs. Grill within 1 hour.)

Place on a greased rack of a grill directly over
medium-hot coals; grill, uncovered, for 8 to 12 minutes,
turning often, until fish flakes when tested with a fork
and shrimp turn opaque.

Makes 6 servings.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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