Fish & Mushroom Skewers Recipe
Ingredients
| Lemon-oregano sauce | ||
| About 16 whole bay leaves | ||
| Hot water | ||
| 1 1/4 pounds swordfish or halibut steaks or 1 pound scallops | ||
| Mushrooms | 16 Large | |
Directions
Prepare lemon-oregano sauce.
Soften bay leaves in enough hot water to cover for about 5 minutes; drain and set aside.
Wipe swordfish or halibut steaks with damp cloth and cut into 1 1/4 inch cubes (leaves scallops whole).
Alternate fish pieces with bay leaves and mushrooms on 4 sturdy skewers.
Brush each lightly with about 2 tablespoons lemon-oregano sauce.
Place skewers on well-greased grill 4 to 6 inches above a sparse bed of low-glowing coals (scatter about 15 to 20 burning coals).
Cook, turning frequently, for about 10 minutes or until fish flakes readily when prodded with a fork.
Soften bay leaves in enough hot water to cover for about 5 minutes; drain and set aside.
Wipe swordfish or halibut steaks with damp cloth and cut into 1 1/4 inch cubes (leaves scallops whole).
Alternate fish pieces with bay leaves and mushrooms on 4 sturdy skewers.
Brush each lightly with about 2 tablespoons lemon-oregano sauce.
Place skewers on well-greased grill 4 to 6 inches above a sparse bed of low-glowing coals (scatter about 15 to 20 burning coals).
Cook, turning frequently, for about 10 minutes or until fish flakes readily when prodded with a fork.
Chef
