Seafood Kebab
By: Anonymous
Published: Saturday, February 13, 2010 - 2:26pm

Ingredients




Queen scallops
Langoustine
Monkfish
Onions
Green pepper
1 tablespoon Olive oil
1 Squeeze lime and orange juice
teaspoon Garlic
teaspoon Chopped fresh coriander
teaspoon Chopped fresh dill
1 pch Salt
25 grams Butter, (10z)
1 tablespoon Chopped chives
1 tablespoon Chopped dill
Orange, Juice of
1 dsh Soy sauce
tablespoon Sweet sherry
Salt and pepper
Parsley

Preparation

1 Marinade the scallops and monkfish for at least 2 hours - preferably overnight. 2 Seal the scallops and monkfish on a griddle or frying pan for 2 minutes. 3 Cook the langoustine in boiling water for 1 minute. 4 Thread the above with onion and pepper onto skewers. Grill, with squeeze of lemon juice on top, for 3 minutes. 5 To make the sauce: Melt the butter in a pan; add chopped chives and dill, then add the orange juice. Follow with the sweet sherry, soy sauce, salt and pepper. Boil to reduce liquid, stirring occasionally. Finally add parsley. 6 To serve, place the kekabs on a garnished plate with lemon and parsley and pour the sauce over.