2 cups olive oil
1/2 cup fresh lemon juice
2 tablespoon chopped fresh dill
1/8 cup fresh horseradish
1/8 cup Dijon mustard
- salt and freshly ground
- black pepper to taste
1 pound fresh salmon fillet
- boneless -- skinless
1 pound fresh tuna
1 pound fresh swordfish
1 pound large shrimp -- peeled and
- deveined
20 long bamboo skewers
Instructions:
Make two marinades as follows: Place 1 cup of the olive oil and 1/4
cup of lemon juice in each of two bowls. Add the dill to the first
bowl and the horseradish and mustard to the other. Add salt and pepper
to both marinades. Cut the salmon, tuna and swordfish into 1/2 by
1/2 by 2 inch pieces. Place the salmon and the swordfish in the horseradish-mustard
marinade and the shrimp and tuna in the dill marinade for about 30
minutes. While the seafood marinates, soak the bamboo skewers in cold
water. Thread the seafood on the skewers, alternating fish, and beginning
and ending with a shrimp. Grill over hot coals for about 2 minutes,
turning occasionally.
