Parboiling the vegetables first is the secret step in this popular entree.
On each of 8 bamboo or stainless steel skewers place 1-½ ounces each scallops and haddock, 1 shrimp, and 2 chunks each onion and green pepper, alternating seafood and vegetables on the skewer.
Combine all ingredients, mix well, and pour over kabobs. Marinate for at least 3 hours.
When ready to cook kabobs remove them from marinade and place on a broiler rack with a drip pan under it. Broil 10-12 minutes, turning once. While broiling, baste with butter. Serve 2 skewers on a bed of your favorite rice with drawn butter. Spoon drippings over each kabob.