Seafood brochettes campeche style

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

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