Monkfish, Shrimp, Scallop, and Apricot Mixed
Source: Webber

The firm and succulent monkfish makes an exceptional grill companion, especially when teamed with sweet shellfish and apricots.


For the sauce:

1/2 cup maple syrup
1/4 cup lime juice (juice of 2 medium limes)
2 tablespoons seeded, chopped red finger chili pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound monkfish, cut into 1-inch cubes
6 fresh apricots, cut in half and pitted
12 raw large shrimp, peeled and de-veined
6 sea scallops
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon coarsely ground peppercorns


To make sauce: In small bowl, whisk together maple syrup, lime juice, chilli pepper, basil, parsley, salt, and black pepper. Cover and store in refrigerator 1 hour or until ready to use.

Thread six 12-inch skewers with pieces of monkfish, apricot, shrimp, scallop, shrimp, apricot, and monkfish. Brush with oil. Sprinkle skewers with salt and peppercorns.

Place skewers on cooking grate. Grill 8 to 10 minutes or until scallops are opaque and shrimp are pink, turning once halfway through grilling time. To serve, sprinkle each skewer with about 1 tablespoon sauce. Pass with remaining sauce for dipping.

Makes 6 servings.

Note: If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time.