Monkfish, Shrimp, Scallop, and Apricot Mixed Grill

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 chile 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 deveined
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, chile 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.


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