INGREDIENTS
¼ cup lemon juice
¼ cup olive oil
3 tsp. snipped fresh dill, divided
½ tsp. salt
½ tsp. white pepper
1 ½ lbs any firm fresh fish, cut into 1 ½ inch pieces
18 uncooked large shrimp, peeled and deveined
18 sea scallops
1 each large green, red and yellow peppers, cut into 1-inch pieces
DIRECTIONS
In a small bowl, combine the lemon juice, oil, 1 tsp. dill, salt and pepper.
Place the fish, shrimp and scallops in a large resealable plastic bag.
Place the peppers in another resealable plastic bag.
Divide the marinade between both bags; seal and turn to coat.
Refrigerate for 20 minutes.
Drain and discard marinade.
On 6 metal or soaked wooden skewers, alternately thread the fish, shrimp, scallops and peppers.
Sprinkle with remaining dill.
Broil 6-inches from the heat or grill, covered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque.
Serves 6.
