Recipe by Dave C
Nice light meal. Serve with rice.
Top Review by Bergy
Thanks Dave, this is a great recipe. So many marinades overide the flavor of the fish/seafood with your recipe the fennel just gives a subtle boost. We enjoyed our dinner and will do this again cheers Bergy Dec 08 I caution leaving the seafood in the marinade for any more than 1/2 hour The lemon cooks the seafood and the shrimp/ lobster will be very tough
- 1 lb fresh skinless fish fillet, 1-inch thick (salmon, halibut, sea bass, and/or red snapper)
- 1⁄2 lb fresh shrimp (in shells) or 1⁄2 lb frozen shrimp (in shells)
- 2 medium fennel bulbs
- 1⁄4 cup olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic, minced
- 3 tablespoons snipped fresh oregano
- 1⁄4 teaspoon salt
Directions See How It's Made
- Rinse fish fillets and pat dry with paper towels.
- Cut fish into 1-inch 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 8-12 minutes , turning often, until fish flakes when tested with a fork and shrimp turn pink.