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MIXED SEAFOOD GRILL IN CORN HUSKS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
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3/4 lb Unpeeled Fresh Shrimp
1/2 lb Salmon Fillet
1/2 lb Sea Scallops
2 ts Lemon-Pepper Seasoning
3 tb Dry White Wine
3 tb Low Cal. Oleo
8 Ears Fresh Corn in Husks
8 Sprigs Fresh Dill
Peel & Devein Shrimp. Remove Skin From Salmon & Cut
Into 1-Inch Cubes. Combine Shrimp, Salmon & Scallops
in A Medium Bowl. Toss With Lemon Pepper & Wine &
Oleo. Set Aside. Soak Corn in Water To Cover 10 Min.
Pull Back Husks Leaving Them Attached To Stem. Remove
Sil & Corn From Husks; Discard Silk & Reserve Corn For
Other Uses. Divide Reserved Seafood Equally Among Corn
Husks; Top Each With A Sprig Of Dill. Close Husks To
Completely Enclose Seafood. Tie Securely With Heavy
String At Each End. Position Food Rack 6 Inches Above
Charcoal Coals. Place Husks On Food Rack & Grill
Uncovered 10 Min. Turning Frequently. Serve
Immediately in Husks.
Fat 5.3, Chol. 76.
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