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
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Serves
6
INGREDIENTS
For
the sauce:
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1/2
cup maple syrup |
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1/4
cup lime juice (juice of
2 medium limes) |
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2
tablespoons seeded, chopped
fresh red chili pepper |
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1
tablespoon chopped fresh
basil |
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1
tablespoon chopped fresh
parsley |
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1/4
teaspoon salt |
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1/4
teaspoon freshly ground
black pepper |
For
the grill:
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1
pound monkfish, cut into
1-inch cubes |
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6
fresh apricots, cut in half
and pitted |
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12
raw large shrimp, peeled
and deveined |
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6
sea scallops |
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2
tablespoons olive oil |
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1
teaspoon kosher salt |
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1/2
teaspoon coarsely ground
peppercorns |
PREPARATION
Sauce:
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In small bowl, whisk together
maple syrup, lime juice,
chili pepper, basil, parsley,
salt, and black pepper. |
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Cover
and store in refrigerator
1 hour or until ready to
use. |
Fish
and seafood:
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Thread
six 12-inch skewers with
pieces of monkfish, apricot,
shrimp, scallop, shrimp,
apricot, and monkfish |
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Brush
fish with oil. |
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Sprinkle
skewers with salt and peppercorns |
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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. |
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Sprinkle
each skewer with about 1
tablespoon sauce and serve |
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Use
remaining sauce as a dip
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Note:
If using wooden skewers, soak
in water thirty minutes before
using so ends won't burn during
grilling time.
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