Skewered Scallops and Swordfish with Fennel
Recipe from Better Homes and Gardens

Shellfish and finfish combine with colorful vegetables on these broiled kabobs.


Skewered Scallops and Swordfish with Fennel

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Servings: Makes 4 servings.
Prep Time: 20 mins
Total Time: 1 hr 29 mins
Related Categories: Low Calorie, Scallops, Swordfish
 
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Ingredients
  • 1/2  pound
    fresh or frozen scallops
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  • 1/2  pound
    fresh or frozen swordfish steaks, cut 1 inch thick
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  • 1 
    fennel bulb, trimmed and cut into thin wedges
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  • 1/4  cup
    olive oil or cooking oil
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  • 2  tablespoons
    lime juice or lemon juice
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  • 2  tablespoons
    finely chopped green onion
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  • 1  tablespoon
    snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
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  • 1  teaspoon
    fennel seed, crushed
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  • 1/8  teaspoon
    pepper
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  • 1 
    medium red sweet pepper, cut into 1-inch squares
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  • 8 
    small fresh mushrooms
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Directions
1.
Thaw scallops and swordfish, if frozen. Cut swordfish into 1-inch cubes. Cook fennel in boiling water for 4 minutes; drain and cool.
2.
For marinade, in a plastic bag mix oil, lime juice, onion, thyme, fennel seed, and pepper. Add scallops, swordfish, fennel, sweet pepper, and mushrooms. Seal bag. Marinate in the refrigerator 1 hour, turning bag occasionally to distribute the marinade.
3.
Drain fish and vegetables, reserving marinade. On eight 12-inch skewers, alternately thread scallops, swordfish, fennel, sweet pepper, and mushrooms, leaving about 1/4 inch between pieces. Place on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Turn kabobs over and brush with reserved marinade. Broil 4 to 5 minutes more or until fish just flakes easily when tested with a fork and scallops are opaque. Makes 4 servings.
Nutrition information
Calories 273, Total Fat 18 g, Saturated Fat 3 g, Cholesterol 38 mg, Sodium 346 mg, Carbohydrate 7 g, Protein 22 g. Percent Daily Values are based on a 2,000 calorie diet
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