Seafood Kabobs

Total Time: 4 hrs 17 mins Preparation Time: 2 hrs Cook Time: 2 hrs 17 mins

Ingredients

• Servings: 6
• 1 lb fresh skinless fish fillet, 1-inch thick (salmon, halibut, sea bass, and/or red snapper)
• 1/2 lb fresh shrimp (in shells) or 1/2 lb frozen shrimp (in shells)
• 2 medium fennel bulbs
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 4 cloves garlic, minced
• 3 tablespoons snipped fresh oregano
• 1/4 teaspoon salt

Recipe

• 1 rinse fish fillets and pat dry with paper towels.
• 2 cut fish into 1-inch cubes.
• 3 set aside.
• 4 thaw shrimp, if frozen.
• 5 peel and devein shrimp, leaving the tails intact.
• 6 rinse shrimp; pat dry.
• 7 set aside.
• 8 cut off and discard upper stalks of fennel bulbs, reserving some of the leafy fronds.
• 9 snip 2 tablespoons of the fronds for use in the marinade.
• 10 remove any wilted outer layers from bulbs; cut off a thin slice from base of each bulb.
• 11 wash and cut each bulb lengthwise into six wedges.
• 12 cook wedges, covered, in a small amount of boiling water about 5 minutes or until nearly tender; drain.
• 13 place fish cubes, shrimp, and fennel wedges in a self-sealing plastic bag set in a deep bowl.
• 14 for marinade, stir together snipped fennel fronds, olive oil, lemon juice, garlic, oregano, and salt.
• 15 pour over seafood and fennel wedges.
• 16 close bag.
• 17 marinate in the refrigerator for 2 hours, turning occasionally.
• 18 drain fish cubes, shrimp, and fennel wedges, discarding marinade.
• 19 thread fish cubes, shrimp, and fennel wedges on skewers, alternating varieties.
• 20 (if desired, transport in a covered shallow container in an insulated cooler with ice packs. grill within 1 hour.) place on a greased rack of a grill directly over medium-hot coals; grill, uncovered, for 8-12 minutes , turning often, until fish flakes when tested with a fork and shrimp turn pink.