Soak 24 bamboo skewers, 8 to 10 inches long in water for 30 minutes or longer if convenient. Prepare a grill 45 minutes before you are ready to cook or preheat the broiler 15 minutes before cooking. Thread 3 pieces of fish, alternating with 2 slices of yellow pepper and 2 of red pepper, on parallel skewers about 3/4 inch apart so the brochettes will be easier to turn and the food will stay in place while cooking. Brush with olive oil and season with salt and pepper. Set aside. In a 2-quart nonreactive saucepan, cook the orange juice and scallions over medium heat until the liquid is reduced to half the amount, about 25 minutes. Lower the heat to very low and whisk in the butter 1 tbs at a time only until melted. Stir in the cumin, hot pepper flakes, and additional salt if you wish. Keep warm over very low heat. When the gril or broiler is ready, grill the brochettes 4 inches from the heat, turning occasionally and basting with some of the orange butter sauce, for 10 to 12 minutes until the fish is opaque and slightly brown on the outside. Stir the tomatoes and cilantro into the remaining sauce. Place the brochettes on serving plates and spoon some of the sauce over each brochette. Recipe by: A Seafood Celebration-Sheryl & Mel London Posted to EAT-L Digest by "email@example.com"
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|Serving Size: 1 Serving (2665g)|
|Recipe Makes: 1|
|Calories from Fat: 789 (40%)|
|Amt Per Serving||% DV|
|Total Fat 87.7g||117 %|
|Saturated Fat 42.3g||211 %|
|Monounsaturated Fat 23.5g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 488.5mg||150 %|
|Sodium 846.7mg||29 %|
|Potassium 8104.7mg||213 %|
|Total Carbohydrate 90.4g||27 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 78.9g|
|Protein 206.2g||295 %|
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Calories per serving: 1994
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