Cajun Seafood Skewer

from Paula Croteau*

Marinade ~

2 scallions (green & white), chopped
3 tablespoons soy sauce
3 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon dried thyme
1 tablespoon dark rum
1 teaspoon allspice
2 teaspoons cumin
1/2 teaspoon clove
1/2 teaspoon cinnamon
2 teaspoons fresh ginger or 1 teaspoon dried ginger
2 teaspoons dijon mustard
zest and juice of 1 lime
1 small scotch bonnet, seeded & chopped (or to taste)

Skewers ~

1 orange or red pepper, cut into 1" pieces
1 red onion, cut into 1" pieces
1 pineapple, cut into 1" pieces
1 pound swordfish or other solid fish, cut into 1" cubes

Blend all marinade ingredients in processor.
Soak bamboo skewers in water 20-30 minutes.
Skewer fish/vegetable/fruit, in alternating pattern.
Place skewers in glass dish and pour marinade over them.
Cover and refrigerate overnight.
Preheat oven to 375 degrees.
Preheat & oil grill.
Grill each side 2-3 minutes.

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Paula Croteau

* Paula Croteau
lives in Southold with her husband, Michael, and their two children. Paula offers regular cooking classes in her own "Farmhouse Kitchen."