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Special Seafood Kabobs Recipe

Special Seafood Kabobs Recipe

Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. Yield: 2 servings.

Nutritional Facts

2 kabobs equals 382 calories, 20 g fat (3 g saturated fat), 110 mg cholesterol, 709 mg sodium, 15 g carbohydrate, 3 g fiber, 33 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.