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Awesome Seafood Recipes

Updated on January 10, 2011

Get Awesome Seafood Recipes

I love seafood!

Explore and discover how wonderful seafood can be to eat.

Cook Your Seafood Properly

Most seafood should be cooked to an internal temperature of 145 °F. But if you don't have a food thermometer, there are other ways to determine whether seafood is done.

Fish: Slip the point of a sharp knife into the flesh and pull it aside. The flesh should be opaque and separate easily. If you cooked the fish in the microwave, check it in more than one spot to help ensure doneness.

Shrimp and Lobster: The flesh becomes pearly-opaque.

Scallops: The flesh turns milky white or opaque and firm.

Clams, Mussels, and Oysters: Watch for the point at which their shells open, which means they're done. Throw out the ones that don't open.

Mixed Seafood Kabobs

Ingredients:

1/2 lb Scallops

1/2 lb Swordfish, cut into 1-inch chunks

1/2 lb large Shrimp

1 zucchini

1 summer squash

1/4 cup olive oil

1-1/2 lemons, juiced

1 pt cherry tomatoes

1 Tbsp Worcestershire sauce

2 Tbsp fresh cilantro or basil, chopped

2 cloves garlic, finely chopped

1/4 tsp salt

1/4 tsp freshly ground black pepper

skewers


Directions:


1. Cut the zucchini and summer squash into 1/4-inch rounds. Set aside.

2. In a large bowl, combine the oil, lemon juice, Worcestershire sauce, garlic, cilantro or basil, salt, and pepper. Mix it well.

3. Add the shrimp, scallops, swordfish, squash, zucchini, and tomatoes, tossing to coat with the marinade.

4. Cover bowl with plastic and let sit in the refrigerator for 30 minutes.

5. Preheat grill or broiler.

6. Remove shrimp, fish, scallops, zucchini, squash and cherry tomatoes from the marinade and thread onto skewers. Reserve marinade for basting.

7. Grill or broil the Kabobs, basting with some of the reserved marinade, until the shrimp turn pink, the scallops are opaque, and the fish are done to taste, about 2-3 minutes per side. Serve immediately.


If you are looking for variety in your seafood dish, you can substitute any firm fish steaks for the swordfish, including Mahi, Grouper and Halibut in this recipe.

Disclaimer: The content of this page is not affiliated with the company names or products discussed, listed, presented or shown. The information provided is for general information purposes only and without warranties of any kind. Company names and products shown may be trademarks of their respective owners.

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