Fresh salmon, tuna, and swordfish are all good choices when it comes to grilling. This marinade begins with “quality extra virgin olive oil” along with the zest and juice of one lemon.
Then I add in fresh thyme, Italian parsley, basil and a mild chili pepper called Aleppo. If you’re not familiar, Aleppo pepper is a unique spice of fruity, slightly tangy chili flakes, with a subtle sweetness akin to sun-dried tomatoes.
This dish is wonderful during the summer months, but can be made anytime of the year, even indoors using a griddle or grill pan. Simply brush the griddle or grill pan with a little of extra virgin olive oil and heat on medium.
You could remove the grouper from the skewers and add to a green salad or a tasty grain bowl for a quick lunch or dinner treat. Place nabobs in a shallow dish and sprinkle over salt and pepper.
Alternate pineapple chunks, fish, and green pepper on 6 wooden skewers. Place nabobs in a large shallow dish; set aside.
Combine reserved pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard, and garlic, stirring well. Pour marinade over nabobs ; cover and marinate at least 1 hour in refrigerator.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Grilling might become a year-round affair when you taste these scrumptious nabobs from Marie Rizzo of Interlocked, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.
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 detained 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 Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp.
On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple. 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.