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

We have plent of fish and seafood recipes.

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

Monkfish, Shrimp, Scallop, and Apricot Mixed Grill BBQ

Serves 6

INGREDIENTS

For the sauce:

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

For the grill:

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

PREPARATION

Sauce:

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

Fish and seafood:

Thread six 12-inch skewers with pieces of monkfish, apricot, shrimp, scallop, shrimp, apricot, and monkfish
Brush fish with oil.
Sprinkle skewers with salt and peppercorns
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.
Sprinkle each skewer with about 1 tablespoon sauce and serve
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.