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Seafood Brochettes Campeche Style
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Seafood Brochettes Campeche Style Ingredients
1/2 lb
Cod
fillets; cut in
1/2 c Very finely chopped green
1/2 lb Sea
scallop
s; cut in half if
1/2 c
Olive oil
1 lb Large
shrimp
; shelled and
3
Garlic
cloves; very finely
2 Green or
red bell pepper
s;
1 sm
Tomato
; very finely chopped
1 bn Large green
onion
s; white
1 tb Ground mild
chile
5 tb Fresh
lemon
juice
3/4 ts
Salt
2 tb Fresh
lime juice
3/4 ts Ground Mexican
oregano
1/4 c Dry
white wine
Instructions for Seafood Brochettes Campeche Style
Thread an alternating comhination of cod, scallops, shrimp, bell peppers, and green onion pieces on each of 8 or 10 skewers. Place filled skewers on a large, shallow dish or baking pan. Prepare marinade. Comhine remaining ingredients in a jar with a tight-fitting lid. Shake well and pour over the brochettes. Marinate in the refrigerator at least 4 hours, turning occasionally. Reserve marinade. Preheat broiler or grill and broil brochettes 5 inches from heat 5 to 7 minutes on each side, or until seafood is opaque and firm to the touch. Do not overcook. Place brochettes on a warmed serving platter. Bring reserved marinade to a boil and pour over brochettes. Makes 8 to 10 servings. >From Jane Butels Southwestern Kitchen Posted to KitMailbox Digest by "Art Guyer"
on Apr 25, 1998
Main Ingredient:
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Chile
Cod
Garlic
Lemon
Lime Juice
Olive Oil
Onion
Oregano
Red Bell Pepper
Salt
Scallop
Shrimp
Tomato
White Wine
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