Yield: 1 Servings

Ingredients

1/2 lb cod fillets; cut in
-1-1/2-inch pieces
1/2 lb sea scallops; cut in half if
- very large
1 lb large shrimp; shelled and
-deveined
2 green or red bell peppers;
-cut in 1-1/2-inch pieces
1 bn large green onions; white
-parts cut into 2 or
5 tb fresh lemon juice
2 tb fresh lime juice
1/4 c dry white wine
1/2 c very finely chopped green
-onion top; s
1/2 c olive oil
3 garlic cloves; very finely
-minced
1 sm tomato; very finely chopped
1 tb ground mild chile
3/4 ts salt
3/4 ts ground mexican oregano

Instructions

Thread an alternating comhination of cod, scallops, shrimp, bell peppers,
and green onion pieces on each of 8 or 10 skewers. Place filled skewers on
a large, shallow dish or baking pan. Prepare marinade. Comhine remaining
ingredients in a jar with a tight-fitting lid. Shake well and pour over the
brochettes. Marinate in the refrigerator at least 4 hours, turning
occasionally. Reserve marinade. Preheat broiler or grill and broil
brochettes 5 inches from heat 5 to 7 minutes on each side, or until seafood
is opaque and firm to the touch. Do not overcook. Place brochettes on a
warmed serving platter. Bring reserved marinade to a boil and pour over
brochettes.

Makes 8 to 10 servings. >From Jane Butel's Southwestern Kitchen

Posted to KitMailbox Digest by "Art Guyer" on Apr
25, 1998