"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jamaican Seafood Meledy Recipe

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This recipe for Jamaican Seafood Meledy, by , is from The 2009 Jr. Miss Queen of Hearts Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharla Reynolds
Added: Friday, September 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Marinade:
2 T. packed brown sugar
1 1/2 T. orange juice
1 1/2 T. lime juice
2 cloves garlic, minced
1/2 tsp. minced ginger
1 tsp. grated orange zest
1 tsp. grated lime zest
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp. ground cinnamon
dash of ground cloves
1/2 tsp. Tabasco sauce

1/2 lb. orange roughy, cut into bite size pieces
1/2 lb. sea scallops, cut in half (quartered, if very large)
1/2 lb. shrimp, shelled and deveined
1 T. olive oil
3/4 c. baby corn, snapped in fourths
1 T. green onions, sliced
1/2 green pepper, julienne sliced

Directions:
Directions:
combine sugar, juices and seasonings. Pour over seafood; mix well. Cover and refrigerate at least 2 hours. Drain seafood and discard marinade. Saute seafood and vegetables in olive oil over medium heat for 15 minutes, or until done.

 

 

 

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