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By michelena2000 | 0 comments
Tips
• Choose meaty fish like tuna, swordfish and shark.
• Cut fillets 1 to 1½ inches thick (anything thinner will dry out).
• Clean grill so fish won't stick.
• Lightly oil grill surface with olive oil.
• Use a spatula to turn the fish to keep it from breaking apart.
Seafood Grill
½ cup K C Masterpiece® Original Barbecue Sauce
½ cup lemon juice
½ lb large prawns, shelled and deveined
½ lb large scallops
4-6 skewers* (square-shaped skewers work best)
In bowl, combine barbecue sauce and lemon juice. Add prawns and scallops; let stand 30 minutes to marinate, mixing occasionally. Thread prawns and scallops on separate skewers. Place 6 inches over hot coals. Grill 2-3 minutes, baste, turn and baste again. Cook until prawns are pink and scallops are opaque, about 4-6 minutes total.
*If using bamboo skewers, soak in water 30 minutes before use
Related tags:
yes to seafood
