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Enjoy a great grilled fish and seafood BBQ:
Monkfish, Shrimp, Scallop, and Apricot Mixed Grill

I love a great fish barbecue - especially when I'm out camping. There's something about the clear outdoor air that seems to bring all the great tastes together. This is true regardless of whether I am grilling the catch of the day or if my seafood and fish is store-bought.

This recipe below is really quick and easy to make, and brings out the best of a nice, sunny day.

This recipe has a printer-friendly version. To print, simply click on the printer icon or on 'Print recipe' directly below. And, as usual, it would be great if you could rate this recipe - thanks

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Monkfish, Shrimp, Scallop,
and Apricot Mixed Grill
BBQ

Serves 6

INGREDIENTS

For the sauce:

bullet 1/2 cup maple syrup
bullet 1/4 cup lime juice (juice of 2 medium limes)
bullet 2 tablespoons seeded, chopped fresh red chili pepper
bullet 1 tablespoon chopped fresh basil
bullet 1 tablespoon chopped fresh parsley
bullet 1/4 teaspoon salt
bullet 1/4 teaspoon freshly ground black pepper

For the grill:

bullet 1 pound monkfish, cut into 1-inch cubes
bullet 6 fresh apricots, cut in half and pitted
bullet 12 raw large shrimp, peeled and deveined
bullet 6 sea scallops
bullet 2 tablespoons olive oil
bullet 1 teaspoon kosher salt
bullet 1/2 teaspoon coarsely ground peppercorns

PREPARATION

Sauce:

bullet56 In small bowl, whisk together maple syrup, lime juice, chili pepper, basil, parsley, salt, and black pepper.
bullet56 Cover and store in refrigerator 1 hour or until ready to use.

Fish and seafood:

bullet56 Thread six 12-inch skewers with pieces of monkfish, apricot, shrimp, scallop, shrimp, apricot, and monkfish
bullet56 Brush fish with oil.
bullet56 Sprinkle skewers with salt and peppercorns
bullet56 Place skewers on cooking grate and grill 8 to 10 minutes or until scallops are opaque and shrimp are pink, turning once halfway through grilling time.
bullet56 Sprinkle each skewer with about 1 tablespoon sauce and serve
bullet56 Use remaining sauce as a dip

Note: If using wooden skewers, soak in water thirty minutes before using so ends won't burn during grilling time.


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