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Monkfish, Shrimp, Scallop, and Apricot Mixed Grill

The firm and succulent monkfish makes an exceptional grill companion, especially when teamed with sweet shellfish and apricots.

 


For the sauce:

1/2

 

cup maple syrup

1/4

 

cup lime juice (juice of 2 medium limes)

2

 

tablespoons seeded, chopped red finger chile pepper

1

 

tablespoon chopped fresh basil

1

 

tablespoon chopped fresh parsley

1/4

 

teaspoon salt

1/4

 

teaspoon freshly ground black pepper

 

 

 

1

 

pound monkfish, cut into 1-inch cubes

6

 

fresh apricots, cut in half and pitted

12

 

raw large shrimp, peeled and deveined

6

 

sea scallops

2

 

tablespoons olive oil

1

 

teaspoon kosher salt

1/2

 

teaspoon coarsely ground peppercorns

To make sauce: In small bowl, whisk together maple syrup, lime juice, chile pepper, basil, parsley, salt, and black pepper. Cover and store in refrigerator 1 hour or until ready to use.

Thread six 12-inch skewers with pieces of monkfish, apricot, shrimp, scallop, shrimp, apricot, and monkfish. Brush with oil. Sprinkle skewers with salt and peppercorns.

Place skewers on cooking grate. Grill 8 to 10 minutes or until scallops are opaque and shrimp are pink, turning once halfway through grilling time. To serve, sprinkle each skewer with about 1 tablespoon sauce. Pass with remaining sauce for dipping.

Makes 6 servings.

Note: If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time.  

 
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