SPECIAL SEAFOOD KABOBS

Special Seafood Kabobs image

Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons canola oil
2 tablespoons white wine or chicken broth
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
1 garlic clove, minced
6 ounces swordfish steak, cut into six pieces
4 sea scallops
4 uncooked jumbo shrimp, peeled and deveined
2 bacon strips, halved
1 small sweet red pepper, cut into 1-inch pieces
1 small green pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1/2 cup cubed fresh pineapple

Steps:

In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,

Nutrition Facts : Calories 382 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 709mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.