Monkfish, Shrimp, Scallop, And Apricot Mixed Grill

Directions

1. To make the Sauce: In small bowl, whisk together maple syrup, lime juice, chile pepper, basil, parsley, salt, and black pepper. Cover and store in refrigerator 1 hour or possibly till ready to use.
2. Thread six 12-inch skewers with pcs of monkfish, apricot, shrimp, scallop, shrimp, apricot, and monkfish. Brush with oil. Sprinkle skewers with salt and peppercorns.
3. Place skewers on cooking grate. Grill 8 to 10 min or possibly till scallops are opaque and shrimp are pink, turning once halfway through grilling time.
4. To serve, sprinkle each skewer with about 1 Tbsp. sauce. Pass with remaining sauce for dipping.
5. This recipe yields 6 servings.
6. Wine Recommendation: For this elegant and special dinner, only a brut sparkling wine will do. Choose a fine one from California and the clean, tiny bubbles will let all the flavors come through.
7. Beer Recommendation: A mixed seafood grill is a challenge to match, but an English Porter will do the trick. Especially when it's Samuel Smith's Famous Taddy Porter.
8. Comments: The hard and succulent monkfish makes an exceptional grill companion, especially when teamed with sweet shellfish and apricots.
9. Note: If using wooden skewers, soak in water thirty min before using so ends will not burn during grilling time.