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Seafood Kabobs with Herb Butter
1/2 lb. firm fish, such as Halibut, Shark, Swordfish, Monkfish, Salmon or Tuna, cut into 1-1 1/4" cubes
1/2 lb. shellfish, such as peeled, deveined medium Shrimp, whole Sea Scallops or Lobster Tail, cut into large chunks
1/4 red onion, separated into segments
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.
Makes 3 or 4 servings
1/4 cup 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.