Recipe - Grilled Sea Bass

One fourth cup Fresh grapefruit juice
2 tablespoon Pernod
1 tablespoon Chopped fresh tarragon; or
1tsp dried
2 teaspoon Vegetable oil
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper
1 pound Sea scallops
2 small Grapefruit; peeled and
sectioned
8 Scallions; trimmed, keeping
2inches of greens
2 cup Cooked white rice
Tarragon sprigs; for garnish

In a shallow dish, combine the grapefruit juice, Pernod, tarragon, oil,
salt and pepper. Add the scallops, grapefruit, and scallions, stirring to
coat with the marinade. Let stand 30 minutes.

Prepare a medium barbecue fire. Oil the grill rack or coat with a stick
vegetable spray. Alternately thread the scallops, grapefruit, and scallions
onto metal skewers. Grill, turning occasionally and brushing with the
marinade, about 5 minutes, until tinged with brown and the scallops are
cooked through.

Spoon the rice onto a platter, then arrange the scallops, grapefruit and
scallions on the rice. Garnish with tarragon sprigs, if desired.

319 cals, 3.6 g fat (11%)

Scallops and grapefruit are wonderful together, and when grilled with the
anise flavor of Pernod and tarragon they make a delightful main course for
a light summery meal. Be sure to use sea scallops, rather than the very
tiny bay scallops. Cut any especially large ones into rough 1 to 1
1/2inch chunks for even grilling.

Low Fat Grilling: Fabulous Food from the Backyard Barbecue by Melanie
Bernard. (HarperPerennial, 1995, paper $10 US). kitpatH/mc 8/97.

from kitpath@earthlink.net 12/98

Recipe by: Melanie Bernard BBQ

Posted to EATLF Digest by kitpath@earthlink.net on Dec 13, 1998, converted
by MM_Buster v2.0l.