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Skewered Halibut And Scallops Recipe
|Halibut steak||8 Ounce, skinned, if needed and cut into about 1-inch cubes (230 Gram)|
|Sea scallops||8 Ounce, cut in half (230 Gram)|
|Worcestershire sauce||60 Milliliter (1/4 Cup)|
|Soy sauce||60 Milliliter (1/4 Cup)|
|Dry white wine||60 Milliliter (1/4 Cup)|
|Olive oil/Salad oil||2 Tablespoon|
|Mushrooms||24 Small, about 1 inch in diameter|
|Red bell pepper||1 Medium, cut into about 1 inch squares|
Serving size: Complete recipe
Calories 934 Calories from Fat 338
% Daily Value*
Total Fat 38 g58.7%
Saturated Fat 5.2 g26%
Trans Fat 0 g
Cholesterol 147.4 mg
Sodium 4478.3 mg186.6%
Total Carbohydrates 39 g13%
Dietary Fiber 5.5 g22.1%
Sugars 16.9 g
Protein 98 g195.4%
Vitamin A 89.5% Vitamin C 301.8%
Calcium 25.8% Iron 49.9%
*Based on a 2000 Calorie diet
Combine Worcestershire, soy sauce, wine, and oil in a large heavy-duty plastic food bag or nonreactive bowl.
Add seafood, mushrooms, and bell pepper and seal bag (or cover bowl).
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 30 minutes or up to 4 hours, turning food occasionally.
Remove seafood and vegetables from bag and drain, reserving marinade.
Thread on skewers, alternating ingredients.
Arrange skewers on cooking grate.
Place lid on grill.
Cook, turning once and brushing with reserved marinade halfway through cooking time, until seafood is opaque but still moist in center (8 to 10 minutes; cut to test).