| 1.
Rinse fish fillets and pat dry with paper
towels. Cut fish into 1-inch cubes. Set aside. Thaw shrimp, if frozen.
Peel and de-vein shrimp, leaving the tails intact. Rinse shrimp; pat dry.
Set aside. |
| 2.
Cut off and discard upper stalks of fennel bulbs, reserving
some of the leafy fronds. Snip 2 tablespoons of the fronds for use in the
marinade. Remove any wilted outer layers from bulbs; cut off a thin slice
from base of each bulb. Wash and cut each bulb lengthwise into six wedges.
Cook wedges, covered, in a small amount of boiling water about 5 minutes
or until nearly tender; drain. |
| 3.
Place fish cubes, shrimp, and fennel wedges in a
self-sealing plastic bag set in a deep bowl. For marinade, stir together
snipped fennel fronds, olive oil, lemon juice, garlic, oregano, and salt.
Pour over seafood and fennel wedges. Close bag. Marinate in the
refrigerator for 2 hours, turning occasionally. |
| 4.
Drain fish cubes, shrimp, and fennel wedges,
discarding marinade. Thread fish cubes, shrimp, and fennel wedges on
skewers, alternating varieties. (If desired, transport in a covered
shallow container in an insulated cooler with ice packs. Grill within 1
hour.) |
| 5.
Place on a greased rack of a grill directly over
medium-hot coals; grill, uncovered, for 8 to 12 minutes, turning
often, until fish flakes when tested with a fork and shrimp turn opaque.
Makes 6 servings. |
