Special Seafood Kabobs Recipe

Ingredients

• 3 tablespoons canola oil
• 2 tablespoons white wine or chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1-1/2 teaspoons lemon juice
• 1 garlic clove, minced
• 6 ounces swordfish steak, cut into six pieces
• 4 sea scallops
• 4 uncooked jumbo shrimp, peeled and deveined
• 2 bacon strips, halved
• 1 small sweet red pepper, cut into 1-inch pieces
• 1 small green pepper, cut into 1-inch pieces
• 1 small onion, cut into 1-inch pieces
• 1/2 cup cubed fresh pineapple

Directions

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting.
• Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple.
• Grill, covered, over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. Yield: 2 servings.

Special Seafood Kabobs published in Cooking for 2 Spring 2008, p11