Seafood brochettes campeche style
1 Servings
Ingredients
| Quantity | 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 | 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 | Garlic cloves; very finely minced | |
| 1 | small | Tomato; very finely chopped |
| 1 | tablespoon | Ground mild chile |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Ground Mexican oregano |
Directions
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