Mixed Seafood Grill in Corn Husks
Yield
8 servingsPrep
25 minCook
10 minReady
35 minLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
shrimp
Unpeeled, Fresh |
|
| ½ | pound |
salmon fillets
|
|
| ½ | pound |
sea scallops
|
|
| 2 | teaspoons |
lemon pepper
|
*
|
| 3 | tablespoons |
white wine
dry |
|
| 3 | tablespoons |
margarine
|
|
| 8 | Ears |
corn
fresh, in husks |
*
|
| 8 | Sprigs |
dill weed
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
shrimp
Unpeeled, Fresh |
|
| 226.8 | g |
salmon fillets
|
|
| 226.8 | g |
sea scallops
|
|
| 1E+1 | ml |
lemon pepper
|
*
|
| 45 | ml |
white wine
dry |
|
| 45 | ml |
margarine
|
|
| 8 | Ears |
corn
fresh, in husks |
*
|
| 8 | Sprigs |
dill weed
fresh |
*
|
Directions
Peel and Devein Shrimp. Remove Skin From Salmon and Cut Into 1-Inch Cubes.
Combine Shrimp, Salmon and Scallops in A Medium Bowl.
Toss With Lemon Pepper and Wine and Oleo.
Set Aside. Soak Corn in Water To Cover 10 Min. Pull Back Husks Leaving Them Attached To Stem.
Remove Sil and Corn From Husks; Discard Silk and Reserve Corn For Other Uses.
Divide Reserved Seafood Equally Among Corn Husks; Top Each With A Sprig Of Dill.
Close Husks To Completely Enclose Seafood.
Tie Securely With Heavy String At Each End. Position Food Rack 6 Inches Above Charcoal Coals.
Place Husks On Food Rack and Grill Uncovered 10 Min.
Turning Frequently. Serve Immediately in Husks.
