Seafood Kebobs with Lemon Sauce

This recipe is taken from the 1982 Milk Calendar. Surprise your barbecue and your friends with these shrimp kebobs! A nice change from the meat variety.

  • Prep: 2 h 10
  • Cooking: 20 min
Yields 4 servings
seafood kebobs with lemon sauce

Ingredients

  • 8 large shrimps peeled and deveined
  • 8 scallops
  • 4 small fish fillets
  • 1 green pepper cut into 1-in (3 cm) squares
  • 1/2 Spanish onion sectioned
  • 8 cherry tomatoes
  • Marinade
  • 1/2 cup (125 mL) vegetable oil
  • 1/4 cup (60 mL) lemon juice
  • 1 tbsp (15 mL) green onions chopped
  • 1/2 tsp (2 mL) dried tarragon
  • Lemon Sauce
  • 2 tsp (30 mL) butter
  • 1 tbsp (15 mL) all-purpose flour
  • 1 cup (250 mL) Milk
  • 2 tsp (10 mL) Dijon mustard
  • 1/2 tsp (2 mL) salt
  • Freshly ground pepper to taste
  • 2 tbsp (30 mL) fresh lemon juice
  • 1/2 tsp (2 mL) grated lemon zest
  • Fresh parsley chopped

Preparation

Cut fish fillets into strips about 1 x 5 in (3 x 10 cm); roll up and thread on skewers, along with other seafood and vegetables.

Marinade kebobs for at least 2 hours in mixture of oil, lemon juice, green onions and tarragon.

Lemon Sauce

Melt butter in small saucepan over medium heat. Add flour to make a smooth paste; blend in milk, stirring constantly. Cook until thick and bubbly. Add mustard, salt, pepper, lemon juice and rind. Heat through. Sprinkle with parsley.

Broil or barbecue kebobs about 3 min on each side, basting frequently with marinade.

Serve with Lemon Sauce.

Tips

If fish fillets are too thick to roll, cut into chunks.

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Nutrition

Nutritional Information

per serving
Energy: 275 Calories
Protein: 31 g
Carbohydrate: 11 g
Fat: 12 g
Fibre: 1.3 g
Sodium: 473 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 12 % / 128 mg
Vitamin B12: 130 %
Selenium: 96 %
Vitamin C: 56 %
Vitamin D: 55 %