Skewered Halibut And Scallops
|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|
Rinse fish and scallops and pat dry.
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).