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Seafood Kabobs with Red Bell Pepper Sauce

Yummy with our Sauvignon Blanc!

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

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.

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

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.

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