Seafood Kabobs with Red Bell Pepper Sauce
Pairs Well With
1 1/2 pounds firm-fleshed fish such as black cod, bass or halibut
1 1/2 pounds large sea scallops
40 medium prawns
6-8 fresh limes (to yield approx. 1/2 cup juice)
1/2 cup olive oil
Cut fish into 1-inch 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.
Red Bell Pepper Sauce
2 medium red bell peppers, stemmed, seeded and chopped
2 mediium onions, chopped
2 tablespoons olive oil
3 tablespoons shiro (white) miso
1 teaspoon rice wine vinegar
dash white pepper
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.
Makes approximately 10 servings of 2 skewers each.
Yummy with our Sauvignon Blanc!