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New York City Chefs Daily Recipe for 6/01/2001 : Recipe for Grilled Seafood and Vegetable Kebabs
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Grilled Seafood and Vegetable Kebabs recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 6/01/2001 : Recipe for Grilled Seafood and Vegetable Kebabs
"Grilled Seafood & Vegetable Kebabs"

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  Arqua Restaurant
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"As we graze it grows"

4 medium size onions
6 cloves of garlic, crushed
1 cup fresh Italian parsley, chopped
4 pounds swordfish or monkfish steaks, (cut 2 inches thick)
30 scallops
1 dozen large shrimp (with shells)
3 red peppers
3 green peppers
4 medium size zucchini
1 pound large mushrooms
1/2 cup olive oil
1 tablespoon Italian herb seasoning
Juice of 2 lemons
1/2 cup red wine vinegar
20 cherry tomatoes
Pepper to taste

To prepare the marinade, mix all the ingredients in a large bowl;  let stand for at least two hours. The grill must be very hot.  Add the vegetables first, grilling quickly on each side and basting with the marinade;  then add the seafood.  Baste the seafood and cook for only a few minutes, it will toughen quickly.  Remove the ingredients from the grill and place on a warm platter. Serve as kebabs, alternating the vegetables and seafood, or serve with vegetables on one side of the platter and the seafood on the other side.  Pour the marinade juices over the mixture.  Great served with pesto, salsa, mustard sauce or Marinara sauce.  Serves 12.

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