| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Cod fillets; cut in 1-1/2-inch pieces |
| 1/2 |
lb |
Sea scallops; cut in half if very large |
| 1 |
lb |
Large shrimp; shelled and deveined |
| 2 |
|
Green or red bell peppers; cut in 1-1/2-inch pieces |
| 1 |
bn |
Large green onions; white parts cut into 2 or 3 pieces, tops reserved for marinade |
| 5 |
tb |
Fresh lemon juice |
| 2 |
tb |
Fresh lime juice |
| 1/4 |
c |
Dry white wine |
| 1/2 |
c |
Very finely chopped green onion tops |
| 1/2 |
c |
Olive oil |
| 3 |
|
Garlic cloves; very finely minced |
| 1 |
sm |
Tomato; very finely chopped |
| 1 |
tb |
Ground mild chile |
| 3/4 |
ts |
Salt |
| 3/4 |
ts |
Ground Mexican oregano |
INSTRUCTIONS
Thread an alternating comhination of cod, scallops, shrimp, bell peppers,
and green onion pieces on each of 8 or 10 skewers. Place filled skewers on
a large, shallow dish or baking pan. Prepare marinade. Comhine remaining
ingredients in a jar with a tight-fitting lid. Shake well and pour over the
brochettes. Marinate in the refrigerator at least 4 hours, turning
occasionally. Reserve marinade. Preheat broiler or grill and broil
brochettes 5 inches from heat 5 to 7 minutes on each side, or until seafood
is opaque and firm to the touch. Do not overcook. Place brochettes on a
warmed serving platter. Bring reserved marinade to a boil and pour over
brochettes.
Makes 8 to 10 servings. >From Jane Butel's Southwestern Kitchen
Posted to KitMailbox Digest by "Art Guyer" <ThePoint@beachlink.com> on Apr
25, 1998
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