Seafood Kabobs

Recipe by Dave C
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 17mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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