Kathy Gunst's Grilled Marinated Fish Kebobs

 
Use a good variety of seafood for these kebobs-tuna, 
swordfish, shrimp, and scallops-and intersperse it with 
tomatoes, onions, whole basil leaves, and colorful peppers 
and you'll have a whole meal on a stick. Serve with lemon 
wedges, rice, or a mixed green salad. The kebobs are also 
delicious served with yogurt and grated cucumber sauce.    
        

Kathy made this dish on WBUR's Here and Now on 
Wednesday May 28th, 2003.




Ingredients

3/4 pound tuna, cut into large chunks, about 1 to 1 ½ inches 
1 pound swordfish, cut into large chunks, about 1 to 1 ½ inches
1 pound medium to large shrimp, shell on
1/2 pound sea scallops
2 tablespoons olive oil
2 cloves chopped garlic
3/4 cup dry white wine
1 tablespoon chopped chives
1 teaspoon chopped fresh thyme, and/or basil 
Freshly ground black pepper
1 large lemon, cut into paper thin slices
1 lime, cut into paper thin slices
About 1 cup cherry tomatoes
About 1 cup fresh basil leaves
1 small green, red and yellow pepper, cut into thin strips
2 red onions, peeled and cut into small wedges
1 lemon and 1 lime, cut into wedges for garnish
12 metal or bamboo skewers



Directions

1.	Place the tuna, swordfish, shrimp and scallops in a large bowl and add the oil, garlic, 
wine, chives, thyme and pepper and toss well. Let marinate at least 15 minutes and up 
to several hours. 

2.	If using bamboo skewers, soak them in cold water for at least 10 minutes before using. 
The cold water will prevent them from catching fire.

3.	Working with metal or bamboo skewers, alternate a piece of the swordfish, tuna, 
scallop and shrimp with a tomato, then a pepper, an onion, a lemon and lime slice and 
basil leaf. You want each skewer to have a combination of several pieces of each type 
of fish and vegetable. Repeat with all 12 skewers.

4.	Light a charcoal, gas, or wood fire until red hot. Place the skewers on the grill and let 
cook  4 minutes. Gently flip and cook another 3 to 6 minutes or until the fish is cooked 
through and the vegetables are tender. Serve with the lemon and lime wedges. Serves 
6 to 12.


 
Copyright 2003 by Kathy Gunst ©

If you are looking for more recipes like this one,
try Kathy Gunst's book Relax, Company's 
Coming!

Available on Amazon

http://www.amazon.com/exec/obidos/ASIN/0743202589/wburorg-20/102-0170265-8260941