Posted on Saturday, July 06, 2013 by Diane Mitchell, Curator of Education & Collections
From the Best of the Underground Gourmet recipe book. Being situated right on the shore of Howe Sound, that stunningly beautiful fjord that has seen so much marine regeneration in recent years, it seems fitting to offer up a seafood dish as the first in our recipe series.
Recipes in this series are gratefully republished from the Best of the Underground Gourmet, a fundraising cookbook from the Greater Vancouver Mining Women`s Association. This cookbook is available from the GVMWA or in the museum`s Company Store gift shop.
1 lb fresh or frozen scallops
24 medium shrimp
1 lb halibut, red snapper or other white fish
24 cubes fresh or canned pineapple
24 lemon slices
1 cup beer, apple cider or ginger ale
1 cup oil
1/2 cup ketchup
1/3 cup lemon juice
salt and pepper
2 tsp Worcestershire sauce
1/4 tsp Dijon mustard
1 clove garlic, crushed
Combine marinade ingredients; add salt and pepper to taste. Mix well. This may be made several days ahead and refrigerated. Makes about 2 3/4 cups.
If scallops are large, cut in half horizontally (you should have 24 pieces). Shell and devein shrimp. Cut fish into 24 cubes. Place scallops, shrimp, fish and pineapple into separate dishes and add enough marinade to each to coat the pieces. Cover and refrigerate for 3 to 6 hours, turning occasionally.
Drain the fish and fruit, reserving the marinade. Thread fish, pineapple and lemon slices onto 8 long metal skewers, allowing about 3 pieces of each fish and fruit per skewer. Do not crowd pieces.
Broil or barbecue brochettes 4" to 6" from heat for about 5 minutes, then turn and brush with the reserved marinade. Cook for about 5 minutes longer or just until the fish is cooked through. Do not overcook.
Just before serving, brush with lemon juice. Serves 8.
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