Ingredients: |
Ingredients: 8 ounces fresh or frozen salmon or tuna fillets, 1 inch thick
8 oz. fresh or frozen sea scallops
1/4cup pineapple juice
2 tbsp. snipped fresh tarragon or 1 tsp. dried tarragon, crushed
1/4 tsp. salt
1/4 tsp. dry mustard
2 medium zucchini, sliced 1/2 inch thick
1 medium red or green sweet pep[per, cut into 1 inch squares
1/2 of a fresh pineapple, cut into chunks, or one 16 oz. can pineapple chunks, drained
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Directions: |
Directions:Thaw fish and scallops, if frozen. Rinse fish and scallops; pat dry; with paper towels. Cut fish into 1 inch cubes. Place fish and scallops in a plastic bag set into a shallow dish. For marinade, in a small bowl combine pineapple juice, lemon juice, tarragon, salt, and mustard. Pour over fish and scallops; seal bag. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally.
Meanwhile, in a covered medium saucepan cook zucchini in a small amount of boiling water for 3 to 4 minutes or until nearly tender. Drain and cool.
Drain fish and scallops, reserving marinade. On 8 long metal skewers, alternately thread fish, scallops, zucchini, sweet pepper, and pineapple, leaving a 1/4 inch space between pieces. Brush with marinade.
For a charcoal grill, grill kabobs on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork and scallops are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on greased grill rack over heat. Cover and grill as above.) |
This recipe for Salmon and Scallop Kabobs is from