Seafood Brochette



½ kilo large prawns, shelled
½ kilo large squid, peeled and cut into 1 inch rings (save tentacles for another dish)
½ kilo lapu-lapu fillet, cut into match box size cubes
¾ cup virgin olive oil
2 tbsp. brandy
1 tsp. Italian seasoning or a few sprigs of fresh dill
½ tsp. salt
Freshly ground pepper
Skewers or barbecue sticks

Marinate prawns, squid and fish in olive oil, brandy and seasonings overnight. Skewer alternately into sticks or metal skewers.  Broil over charcoal for 3-4 minutes on each side.  Serve wih lemon wedges.
Makes 6-8 servings.

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