Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Cod fillets; cut in 1-1/2-inch pieces |
| ½ pounds | Sea scallops; cut in half if very large |
| 1 pounds | Large shrimp; shelled and deveined |
| 2 \N | Green or red bell peppers; cut in 1-1/2-inch pieces |
| 1 bunch | Large green onions; white parts cut into 2 or 3 pieces, tops reserved for marinade |
| 5 tablespoons | Fresh lemon juice |
| 2 tablespoons | Fresh lime juice |
| ¼ cup | Dry white wine |
| ½ cup | Very finely chopped green onion tops |
| ½ cup | Olive oil |
| 3 \N | Garlic cloves; very finely minced |
| 1 small | Tomato; very finely chopped |
| 1 tablespoon | Ground mild chile |
| ¾ teaspoon | Salt |
| ¾ teaspoon | Ground Mexican oregano |
Thread an alternating comhination of cod, scallops, shrimp, bell peppers, and green onion pieces on each of 8 or 10 skewers. Place filled skewers on a large, shallow dish or baking pan. Prepare marinade. Comhine remaining ingredients in a jar with a tight-fitting lid. Shake well and pour over the brochettes. Marinate in the refrigerator at least 4 hours, turning occasionally. Reserve marinade. Preheat broiler or grill and broil brochettes 5 inches from heat 5 to 7 minutes on each side, or until seafood is opaque and firm to the touch. Do not overcook. Place brochettes on a warmed serving platter. Bring reserved marinade to a boil and pour over brochettes.
Makes 8 to 10 servings. >From Jane Butel's Southwestern Kitchen Posted to KitMailbox Digest by "Art Guyer" <ThePoint@...> on Apr 25, 1998