Grilled Fish or Scallop Kebabs

With Charred Pineapple Relish

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Serves: 4

Ingredients

  • 1 lb. of firm white fish fillets cut into 1-inch cubes, or sea scallops
  • Salt and freshly ground pepper
  • 1 sweet onion cut into quarters and separated in “petals” 2 or three layers thick
  • 1 red bell pepper, cored and seeds removed, cut into 1-inch squares
  • 1/2 a small pineapple peeled and cored and cut into 1-inch cubes
  • 1/2 jar of Harry & David™ Charred Pineapple Relish
  • Cooking oil

Directions

Season the fish fillets or scallops with salt and pepper. Thread onto skewers alternating with chunks of onion, the pineapple cubes, and squares of red bell pepper. Brush lightly with a little of the Charred Pineapple Relish. Prepare a charcoal fire or heat a gas grill to medium. Prepare the fire for indirect cooking. Brush the grill with oil. Grill the skewers over indirect heat for about 2 minutes. Turn and baste with more of the Charred Pineapple Relish. Grill for another couple of minutes and turn and baste once more. Cook until just done, about five minutes. Serve with warmed Charred Pineapple Relish. Sprinkle with chives, if desired.

Note: if using wood skewers, soak in water for 10 to 15 minutes prior to cooking.

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