| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish/shellf, Marinades |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Olive oil |
| 1/2 |
c |
Fresh lemon juice |
| 2 |
tb |
Chopped fresh dill |
| 1/8 |
c |
Fresh horseradish |
| 1/8 |
c |
Dijon mustard Salt and freshly ground black pepper to taste |
| 1 |
lb |
Fresh salmon fillet, boneless, skinless |
| 1 |
lb |
Fresh tuna |
| 1 |
lb |
Fresh swordfish |
| 1 |
lb |
Large shrimp, peeled and deveined |
| 20 |
|
Long bamboo skewers |
INSTRUCTIONS
Make two marinades as follows: Place 1 cup of the olive oil and 1/4 cup of
lemon juice in each of two bowls. Add the dill to the first bowl and the
horseradish and mustard to the other. Add salt and pepper to both
marinades.
Cut the salmon, tuna and swordfish into 1/2 by 1/2 by 2 inch pieces. Place
the salmon and the swordfish in the horseradish-mustard marinade and the
shrimp and tuna in the dill marinade for about 30 minutes.
While the seafood marinates, soak the bamboo skewers in cold water.
Thread the seafood on the skewers, alternating fish, and beginning and
ending with a shrimp. Grill over hot coals for about 2 minutes, turning
occasionally. Makes 10 servings.
From: Asbury Park Press 6/15/94 Shared By: Pat Stockett From: Pat Stockett
Date: 16 Jun 94 From: Fred Towner Date: 06-22-96
Posted to MM-Recipes Digest V4 #143 by BobbieB1@aol.com on May 22, 1997
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