|
Seafood Kabobs with Red Bell Pepper Sauce
Yummy with our Sauvignon Blanc!
Ingredients - Kabobs:
1 1/2 lb firm fish such as shark, sea bass or halibut
1 1/2 lb large sea scallops
40 medium prawns
6-8 fresh limes (to yield approx. 1/2 C juice)
1/2 C olive oil
Preparation - Kabobs:
Cut fish into 1" chunks. Trim scallops to remove muscle tissue.
Prepare kabobs by skewering 2 prawns, 2 scallops and 2 pieces
fish. Sprinkle with equal amounts fresh lime juice and olive
oil.
Marinate for 4-6 hours. Charcoal grill for about 10-15 minutes,
turning several times, until just barely firm. Makes approximately
10 servings of 2 skewers each.
Ingredients - Red Bell Pepper Sauce:
2 medium red bell peppers, stemmed, seeded and chopped
2 mediium onions, chopped
2 T olive oil
3 T shiro (white) miso
1 t rice wine vinegar
Dash white pepper
Preparation - Red Bell Pepper Sauce:
In a 10 to 12 inch frying pan over medium-high heat, cook bell peppers
and onion in oil until onion begins to brown, about 15 minutes; stirring
occasionally. Spoon peppers and onion into a food processor
or blender
and add miso, rice wine vinegar and white pepper. Whirl until
smoothly
pureed. Serve sauce warm or at room temperature. If made
ahead,
cover and chill up to 5 days. Makes about 1 3/4 cups. Allow
1/4 cup
per serving. |