Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Grated peel of 1/2 fresh |
| \N \N | Orange |
| ⅓ cup | Fresh squeezed orange juice |
| ¼ cup | Corn oil |
| ¼ cup | Minced onion |
| ¼ teaspoon | Dried rosemary |
| ¼ teaspoon | Dried thyme |
| ¼ teaspoon | Salt |
| 1 pounds | Shark or halibut (1\" |
| \N \N | Pieces) |
| 1 pounds | Scallops |
| 1 \N | Orange, unpeeled, cut in 12 |
| \N \N | Wedges |
| \N \N | Hot cooked brown rice |
| \N \N | (optional) |
Combine orange peel & juice, oil, onion, rosemary, thyme & salt in shallow dish. Add fish & scallops, marinate 1 hour, stirring occasionally. Or marinate in tightly sealed bag, turning occasionally. Arrange orange wedges, fish & scallops alternately on 4 skewers. Place on broiler pan; broil 4" from heat 12-14 minutes, turning & brushing occasionally with remaining marinade. Serve alone or with cooked brown rice.
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