Recipe - Grilled Marinated Portobellos

2 cup Olive oil
One half cup Fresh lemon juice
2 tablespoon Chopped fresh dill
1/8 cup Fresh horseradish
1/8 cup Dijon mustard
Salt and freshly ground
black pepper to taste
1 pound Fresh salmon fillet,
boneless, skinless
1 pound Fresh tuna
1 pound Fresh swordfish
1 pound Large shrimp, peeled and
deveined
20 Long bamboo skewers

Make two marinades as follows: Place 1 cup of the olive oil and One fourth cup of
lemon juice in each of two bowls. Add the dill to the first bowl and the
horseradish and mustard to the other. Add salt and pepper to both
marinades.

Cut the salmon, tuna and swordfish into One half by One half by 2 inch pieces. Place
the salmon and the swordfish in the horseradishmustard marinade and the
shrimp and tuna in the dill marinade for about 30 minutes.

While the seafood marinates, soak the bamboo skewers in cold water.

Thread the seafood on the skewers, alternating fish, and beginning and
ending with a shrimp. Grill over hot coals for about 2 minutes, turning
occasionally. Makes 10 servings.

From: Asbury Park Press 6/15/94 Shared By: Pat Stockett From: Pat Stockett
Date: 16 Jun 94 From: Fred Towner Date: 062296

Posted to MMRecipes Digest V4 #143 by BobbieB1@aol.com on May 22, 1997