Surprise your barbecue and your friends. These kebobs make an exotic change from the meat variety.

Prep Time 2 hours, 10 mins, Cooking Time 20 mins
Yields: 4 servings

Ingredients:

Kebobs
8 shrimp, peeled and deveined
8 scallops
4 small fish fillets
1 green pepper, cut into 1-in (3 cm) squares
1/2 Spanish onion, sectioned
8 cherry tomatoes

Marinade
1/2 cup (125 mL) vegetable oil
1/4 cup (60 mL) lemon juice
1 tbsp (15 mL) green onions, chopped
1/2 tsp (2 mL) tarragon

Lemon Sauce
2 tbsp (30 mL) butter
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) milk
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) salt
Pepper, freshly ground
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) grated lemon rind
Parsley, chopped

Directions:

Kebobs

Cut fish fillets into strips about 1 x 5 in (3 x 10 cm); roll up and thread on skewers, along with other seafood and vegetables. (If fillets are too thick to roll, cut into chunks).

Marinade kebobs for at least 2 hours in mixture of oil, lemon juice, green onions and tarragon.

Lemon Sauce

Melt butter in small saucepan over medium heat. Add flour to make a smooth paste; blend in milk, stirring constantly. Cook until thick and bubbly. Add mustard, salt, pepper, lemon juice and rind. Heat through. Sprinkle with parsley.

Broil or barbecue kebobs about 3 min on each side, basting frequently with marinade.

Serve with Lemon Sauce.