1/2 lb. firm fish, such as halibut, shark, swordfish, monkfish, salmon or tuna, cut into 1 to 1 1/4 inch cubes
1/2 lb. shellfish, such as peeled, deveined med. shrimp, whole sea scallops or lobster tail, cut into lg. chunks
1/4 red onion, separated into segments
Herb Butter
4 branches fresh herb, soaked in water & dried or 1 tsp. dried herb (such as oregano, thyme, rosemary, basil, dill)

Arrange seafood and onion on skewers. Brush with Herb Butter. Toss herbs onto moderately hot coals just before cooking kabobs. Place kabobs on a well oiled grill. Cook, basting frequently, for 2 to 3 minutes per side for a total of 6 to 7 minutes or until fish begins to flake when tested with a fork and shellfish is firm throughout but still moist. Serve with remaining Herb Butter. Makes 3 or 4 servings.

HERB BUTTER:

1/4 c. softened butter
1/2 tsp. lemon juice
1 tbsp. minced fresh parsley
2 tsp. minced fresh herbs (such as oregano, chives, thyme, basil, dill or chervil) or 3/4 tsp. dried herbs

Beat or process until fluffy. Makes about 1/4 cup.