Seafood Kabobs Recipe

Seafood Kabobs Recipe photo by Taste of Home

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“This recipe is delicious, easy and fast!” Fresh seafood picks up lemon and olive oil flavor during marinating. This special kabob is great for a special family meal. —Michelle Armistead, Marlboro, New Jersey

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Seafood Kabobs Recipe

Prep: 25 min. + marinating Broil: 10 min.

Yield: 6 Servings

25 10 35

Ingredients

1/4 cup lemon juice
1/4 cup olive oil
3 teaspoons snipped fresh dill, divided
1/2 teaspoon salt
1/2 teaspoon white pepper
1-1/2 pounds halibut steaks, cut into 1-1/2-inch pieces
18 uncooked large shrimp, peeled and deveined
18 sea scallops
1 each large green, sweet red and yellow peppers, cut into 1-inch pieces

Directions

In a small bowl, combine the lemon juice, oil, 1 teaspoon dill, salt and pepper.
Place the halibut, shrimp and scallops in a large resealable plastic bag; place the peppers in another large resealable plastic bag. Divide marinade between both bags. Seal bags and turn to coat; refrigerate for 15-20 minutes. Drain and discard marinade.
On six metal or soaked wooden skewers, alternately thread the halibut, shrimp, scallops and peppers. Sprinkle with remaining dill. Broil 6 in. from the heat or grill, covered, over medium heat for 4-5 minutes on each side or until halibut flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Yield: 6 servings.

Nutritional Facts 1 kabob equals 310 calories, 13 g fat (2 g saturated fat), 111 mg cholesterol, 391 mg sodium, 7 g carbohydrate, 1 g fiber, 40 g protein.

Originally published as Seafood Kabobs in Taste of Home December/January 2009, p48