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

We have plenty 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


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



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

Fish and seafood:

  1. Thread six 12-inch skewers with pieces of monkfish, apricot, shrimp, scallop, shrimp, apricot, and monkfish
  2. Brush fish with oil.
  3. Sprinkle skewers with salt and peppercorns
  4. 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.
  5. Sprinkle each skewer with about 1 tablespoon sauce and serve
  6. 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.