Seafood Brochettes

By Bryan Miller

Published April 26, 1983

Total Time
15 minutes
Rating
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Featured in: FOR A SPRIGHTLY GARNISH, BUTTER WITH FLAVORS ADDED

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Ingredients

Yield:4 servings

  • ½ pound ocean scallops

  • ½ pound medium shrimps

  • 1 pound of salmon, swordfish or mako shark filet, cubed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 163 milligrams cholesterol; 235 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 379 milligrams sodium; 42 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Alternate seafood pieces on skewers, allowing 2 skewers per guest. Coat well with shrimp butter and place on charcoal grill or under broiler. Cook about 2 minutes a side, depending on thickness of fish pieces, basting often with shrimp butter.

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