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Categories:Viewed: 33 - Published at: 3 years ago
Ingredients
- 8oz filet of salmon, swordfish etc
- 8oz (approx 8 large) sea scallops
- 3-4cloves of fresh garlic - minced (more or less to your flavor preference)
- 3-4 tbsp of good olive oil
- juice of 1/2 lemon and 1/2 lime
- 1 tbsp each of fresh basil and oregeno coarsely chopped OR 1/2 tsp each of dry
- 1 tsp coarse salt (regular will do)
- pepper to taste (I like a lot!)
- 4-6 Bamboo skewers 8" soaked in cold water
Method
- Rinse fish and scallops Pat dry with paper towel
- Cut fish into 1 inch cubes Add all the remaining ingredients into a large non-reactive bowl (ceramic or glass > metal tends to react with citrus, but I have used my stainless bowls with good results)
- Whisk/stir lightly to incorporate all the ingredients.
- Add seafood toss lightly and refrigerate.
- DONOT MARINATE TOO LONG! 1-1.5 HOURS ONLY MAX! THE CITRUS 'COOKS' THE SEAFOOD AND YOU WILL HAVE STRONG TART RESULTS AFTER GRILLING! (Look up CEVICHE for more info!)
- Stir occassionally.
- Just prior to grilling, slice remaining citrus halves into thin circles.
- Build your skewers with one piece of salmon>lemon or lime wheel>scallop etc.
- I find if you pierce the fruit along the skin, you can wrap it around the next item on your skewer. You don't need fruit between each piece, every other works well.
- Grill over medium/high heat, approximately 10-12 minutes. Be sure to turn to each 1/4 turn every 2-3 minutes for equal heat.
- These don't take long, and the lemon and lime is usually inedible after, so don't fret.
- Serve immediately.
- If you reserve the marinade, add it and 1-2 tbsp of butter or margarine to a small saucepan or non-stick frier, and bring to a rapid boil. ( You could microwave too!) Top over or under the skewers for added flavor and moisture!
