Enjoy a great grilled fish and seafood BBQ: Monkfish, Shrimp, Scallop, and Apricot Mixed Grill
We have plenty of fish and
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
the best of a nice, sunny day.
Monkfish, Shrimp, Scallop, and Apricot Mixed Grill BBQ
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
- In small bowl, whisk together maple syrup, lime juice, chili
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,
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
- 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.