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Scallop and Whitefish Shish Kabob
Swordfish works especially well for shish kabobs because of its meaty texture and its mild flavor. The kabobs can be broiled or grilled on the barbecue and are great for backyard parties. Makes 4 servings.

1/2 pound fresh or frozen scallops
1/2 pound fresh or frozen swordfish or other firm whitefish steaks, cut 1 inch thick
1 fennel bulb, trimmed and cut into thin wedges
1/4 cup olive oil or cooking oil
2 tablespoons lime juice or lemon juice
2 tablespoons finely chopped green onion
1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 teaspoon fennel seed, crushed
1/8 teaspoon pepper
1 medium red sweet pepper, cut into 1-inch squares
8 small fresh mushrooms

Thaw fish, if frozen, and cut into one inch chunks. Cook fennel bulb in boiling water for 4 minutes; drain and cool.

To prepare marinade: mix oil, lime juice, onion, thyme, fennel seed, and pepper in a plastic zip bag. Add scallops, swordfish, fennel, sweet pepper, and mushrooms. Seal bag and place in refrigerator. Marinate for one hour, turning bag occasionally to distribute the marinade.

Drain fish and vegetables, reserving marinade. Using eight 12-inch skewers, alternately thread scallops, swordfish, fennel, sweet pepper, and mushrooms, leaving about 1/4 inch between pieces. Place on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Rotate kabobs and brush with reserved marinade. Broil 4 to 5 minutes more or until fish just flakes easily when tested with a fork and scallops are opaque.

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