SEAFOOD KABOBS

Steps:

• Rinse fish fillets and pat dry with paper towels.
• Cut fish into 1-inch cubes.
• Set aside.
• Thaw shrimp, if frozen.
• Peel and devein shrimp, leaving the tails intact.
• Rinse shrimp; pat dry.
• Set aside.
• Cut off and discard upper stalks of fennel bulbs, reserving some of the leafy fronds.
• Snip 2 tablespoons of the fronds for use in the marinade.
• Remove any wilted outer layers from bulbs; cut off a thin slice from base of each bulb.
• Wash and cut each bulb lengthwise into six wedges.
• Cook wedges, covered, in a small amount of boiling water about 5 minutes or until nearly tender; drain.
• Place fish cubes, shrimp, and fennel wedges in a self-sealing plastic bag set in a deep bowl.
• For marinade, stir together snipped fennel fronds, olive oil, lemon juice, garlic, oregano, and salt.
• Pour over seafood and fennel wedges.
• Close bag.
• Marinate in the refrigerator for 2 hours, turning occasionally.
• Drain fish cubes, shrimp, and fennel wedges, discarding marinade.
• Thread fish cubes, shrimp, and fennel wedges on skewers, alternating varieties.
• (If desired, transport in a covered shallow container in an insulated cooler with ice packs. Grill within 1 hour.) Place on a greased rack of a grill directly over medium-hot coals; grill, uncovered, for 8-12 minutes , turning often, until fish flakes when tested with a fork and shrimp turn pink.