C S S S E D I S C P G L R G I W I E C S A C L L D E I U I G R S C T C I E R S A I G E A F M A H D N E A R E W W U Y E E T O E R C T D R D S S B M Y I S R S A I L S A R S U M R W H H L I T H R R N S T L C S A R S F C E E D L H E G A P G A G A F P E S O E D L L O R D A O K R E L D T R S O I G C I R D A S L D E I T H A V T R E I S I R E B R L E P W C U S E U A E A N F L M H A A C L I S E U O R L D D R B U C I B C N A R N A Y H I B R I C R D I L L S I C K R S S K A A C A C B H N L L H M E A A E I A T R C S S W O R D F I S H L R N D A T E N D R S A L M O N R L F G S I L U H M A R I N A T E D I G T N B M A S N O G E U L D T I L L L A M S W E L S SEAFOOD KABOB WITH GREEN PEPPERCORN BUTTER (Word Search Version) Printed from COOKS.COM 1 lb. swordfish chunks 1 lb. salmon chunks 1 lb. lg. sea scallops 1/2 c. olive oil 1/4 c. lemon juice 1/2 tbsp. crushed green peppercorns 4 skewers COMPOUND BUTTER: 8 oz. butter 2 tsp. green peppercorns 2 minced shallots 1 tsp. lemon rind, grated 1/4 tsp. salt 2 tsp. lime juice 1/2 tsp. horseradish 3 tbsp. fresh bread crumbs Marinate chunks of seafood in olive oil, lemon juice and green peppercorn. Place on skewers. Grill to your liking and roll in Compound Butter and serve on a bed of rice or pasta with small side of butter. |