Seafood Kabobs
Recipe from
Better Homes and Gardens
For authentic Mediterranean flavor, these fish and shrimp kabobs are marinated in fennel, garlic, lemon, and oregano.
Servings:
Makes 6 servings.
Prep Time:
20 mins
Total Time:
2 hrs 28 mins
Ingredients
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1 poundskinless fresh fish fillets, 1-inch thick (salmon, halibut, sea bass, and/or red snapper)see savings
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1/2 poundfresh or frozen medium shrimp in shellssee savings
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2 mediumfennel bulbssee savings
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1/4 cupolive oilsee savings
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3 tablespoonslemon juicesee savings
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4 clovesgarlic, mincedsee savings
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3 tablespoonssnipped fresh oreganosee savings
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1/4 teaspoonsaltsee savings
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Directions
1.
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.
2.
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.
3.
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.
4.
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.)
5.
Place on a greased rack of a grill directly over medium-hot coals; grill, uncovered, for 8 to 12 minutes, turning often, until fish flakes when tested with a fork and shrimp turn opaque. Makes 6 servings.
Nutrition information
Per serving: Calories 185, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 57 mg, Sodium 199 mg, Carbohydrate 4 g, Fiber 0 g, Protein 16 g. Daily Values: Vitamin C 13%. Percent Daily Values are based on a 2,000 calorie diet.
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