Skewered Scallops & Swordfish with Fennel

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1/2  pound fresh or frozen scallops
1/2  pound fresh or frozen swordfish steaks, cut 1 inch thick
1   fennel bulb, trimmed and cut into thin wedges
1/4  cup olive oil or cooking oil
2  tablespoons lime juice or lemon juice
2  tablespoons finely chopped green onion
1  tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1  teaspoon fennel seed, crushed
1/8  teaspoon pepper
1   medium red sweet pepper, cut into 1-inch squares
8   small fresh mushrooms
1. Thaw scallops and swordfish, if frozen. Cut swordfish into 1-inch cubes. Cook fennel in boiling water for 4 minutes; drain and cool. 

2. For marinade, in a plastic bag mix oil, lime juice, onion, thyme, fennel seed, and pepper. Add scallops, swordfish, fennel, sweet pepper, and mushrooms. Seal bag. Marinate in the refrigerator 1 hour, turning bag occasionally to distribute the marinade. 

3. Drain fish and vegetables, reserving marinade. On eight 12-inch skewers, alternately thread scallops, swordfish, fennel, sweet pepper, and mushrooms, leaving about 1/4 inch between pieces. Place on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Turn kabobs over and brush with reserved marinade. Broil 4 to 5 minutes more or until fish just flakes easily when tested with a fork and scallops are opaque. Makes 4 servings.  

Source:  Better Homes & Gardens
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