Tequila-Lime Seafood Kebabs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Note: If you use wooden skewers, presoak them in water 30 minutes to keep them from burning on the grill. Ingredients:
8 ounces unpeeled, large fresh shrimp |
8 ounces grouper fillets, cut into 1-inch pieces |
8 ounces salmon fillets, cut into 1-inch pieces |
4 ounces fresh snow peas |
1 large red bell pepper, cut into 1-inch pieces |
1/2 pineapple, peeled, cored, and cut into 1-inch wedges |
1 tablespoon grated lime rind |
1/4 cup fresh lime juice |
1/4 cup tequila |
3 tablespoons orange juice |
2 teaspoons minced green onions |
1 1/2 teaspoons chopped fresh cilantro |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
garnish: lime wedges |
Directions:
1. Peel shrimp, leaving tails on; devein, if desired.
2. Coat 12-inch metal skewers with cooking spray. Alternately thread shrimp, grouper, salmon, snow peas, bell pepper, and pineapple on skewers. Place kebabs in a shallow dish.
3. Combine lime rind and next 7 ingredients in a small bowl; pour over kebabs. Cover and marinate in refrigerator 1 hour, turning occasionally.
4. Remove kebabs from marinade. Grill, with lid closed, over medium-high heat (350° to 400°) 6 to 7 minutes on each side or until fish flakes with a fork. (During grilling, baste occasionally with marinade.)
5. Garnish, if desired. Serve immediately.
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