Grilled Marinated Seafood
Yield
10 servingsPrep
30 minCook
2 minReady
35Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
olive oil
|
|
| ½ | cup |
lemon juice
fresh |
|
| 2 | tablespoons |
dill weed
chopped |
|
| ⅛ | cup |
horseradish
|
*
|
| ⅛ | cup |
dijon mustard
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | pound |
salmon fillets
boneless and skinless |
|
| 1 | pound |
tuna fish
|
|
| 1 | pound |
swordfish steaks
|
|
| 1 | pound |
shrimp
peeled and deveined |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
olive oil
|
|
| 118 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
dill weed
chopped |
|
| 3E+1 | ml |
horseradish
|
*
|
| 3E+1 | ml |
dijon mustard
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 453.6 | g |
salmon fillets
boneless and skinless |
|
| 453.6 | g |
tuna fish
|
|
| 453.6 | g |
swordfish steaks
|
|
| 453.6 | g |
shrimp
peeled and deveined |
|
Directions
Make two marinades as follows: Place 1 cup of the olive oil and ¼ cup of lemon juice in each of two bowls.
Add the dill to the first bowl and the horseradish and mustard to the other.
Add salt and pepper to both marinades.
Cut the salmon, tuna and swordfish into ½ by ½ by 2 inch pieces.
Place the salmon and the swordfish in the horseradish-mustard marinade and the shrimp and tuna in the dill marinade for about 30 minutes.
While the seafood marinates, soak the bamboo skewers in cold water.
Thread the seafood on 20 long bamboo skewers, alternating fish, and beginning and ending with a shrimp.
Grill over hot coals for about 2 minutes, turning occasionally.
Makes 10 servings.
