Tropical Seafood and Melon Brochettes

This dish can be done under the broiler but is also a great treat at summer barbecues. It leaves the creativity and quantity of seafood and fruit to the cook as it is assembled on skewers, and it’s interesting to vary the arrangements. Use wooden skewers that have been soaked in water. —The Inn at Duck Creek, Wellfleet, Massachusetts


8 ounces butter
1 cup finely chopped scallions
Juice of 1 lemon and 1 lime
1 tablespoon chopped fresh parsley
1 teaspoon each of oregano, basil, thyme, garlic, nutmeg, and black pepper
1/4 cup Augo or Sambucca
1/2 swordfish steak per person, cut in chunks
Scallops and shrimp
Honeydew and cantaloupe balls
Mango, pineapple, and green pepper cut in chunks


Melt butter in small saucepan. Remove from heat and stir in the scallions, lemon and lime juices, herbs and spices, and liqueur. Place seafood in a glass or ceramic bowl and cover with marinade. Marinate for at least 1 hour before cooking. During this period, soak the wooden skewers in water to keep them from burning while cooking.

To assemble brochettes, alternate marinated seafood with fruits and green pepper. Baste brochettes with marinade during broiling or barbecueing. Fish will be done when firm but tender.

Cooking & Recipes


Quantity is determined by the cook.

Preparation Method

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