BROWN SUGAR BARBECUED SALMON
1 (1 lb.) salmon fillet
1 teaspoon oil
1 tablespoon brown suar
2 teaspoons cider vinegar
2 teaspoons honey mustard
1/8 to 1/4 teaspoon hot pepper sauce
Chopped chives, if desired
Heat grill. Brush skin side of salmon with oil. In small bowl, combine all remaining ingredients except chives; mix well. Spread over top of salmon.
When ready to grill, place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10-14 minutes or until fish flakes easily with fork and flesh is opaque. Garnish with chives. YIELD: 4 Servings.
BARBECUED SHRIM AND SCALLOP KABOBS
Spicy Butter Baste
1/2 cup butter
2 tablespoons finely chopped onion
2 teaspoons seafood and fish seasoning, Cajun or Creole seasoning
1/2 teaspoon garlic powder
1 teaspoon hot pepper sauce
Kabobs
18 large sea scallops (1 lb)
12 large fresh shrimp (3/4 lb), shelled, tails left on, deveined
Melt butter in small, heavy saucepan over low heat until milk solids settle to bottom of saucepan. Skim off any foam from top of melted butter. Carefully spoon golden liquid (clarified butter) from saucepan into another small saucepan; discard milk solids.
To clarified butter in saucepan, add onion, seafood and fish seasoning, garlic powder and hot pepper sauce, and blend well. Place scallops and shrimp in 12 x 8 inch (2 qt.) glass baking dish. Pour butter mixture over scallops and shrimp, turn to coat. Let stand at room temperature for 30 minutes.
Heat grill. When ready to grill, oil grill rack. Alternately thread 3 scallops and 2 shrimp onto each of six 12-14 inch metal skewers; reserve butter mixture. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 10 minutes or until scallops turn opaque and shrimp turn pink, turning once and brushing frequently with butter mixture. If necessary, reheat butter mixture before brushing on kabobs. Bring any remaining butter mixture to a boil; serve with kabobs. YIELD: 6 servings.
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