Monkfish, Shrimp, Scallop, And Apricot Mixed Grill

By á-170456

Ingredients

• SAUCE:
• 1/2 cup maple syrup
• 1/4 cup lime juice (juice of 2 medium limes)
• 2 tablespoons chopped seeded 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
• FOR THE SEAFOOD:
• 1 pound monkfish cut 1" cubes
• 6 fresh apricots halved, pitted
• 12 raw large shrimp peeled, deveined
• 6 sea scallops
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsely-ground peppercorns

Details

Servings 6

Preparation

Step 1

To make the 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.

This recipe yields 6 servings.

Wine Recommendation: For this elegant and special dinner, only a brut sparkling wine will do. Choose a fine one from California and the clean, tiny bubbles will let all the flavors come through.

Beer Recommendation: A mixed seafood grill is a challenge to match, but an English Porter will do the trick. Especially when it's Samuel Smith's Famous Taddy Porter.

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