Grilled White Fish and Scallops
White fish is a phenomenal entree, but when you serve it with scallops, it's really over the top with flavor.
Ingredients
- 2 tablespoon(s) olive oil
- 1 teaspoon(s) fresh lime juice
- 1 dash(es) salt, to taste
- 1 dash(es) pepper, to taste
- 4 white fish fillets
- 8 sea scallops
- 4 slices bacon, cut in half
- 1/2 cup(s) sauce, barbecue
- 1/2 whole pineapple, cut in 1/2-inch cubes
- 1 red pepper, medium dice
- 1/2 red onion, finely diced
- 1 jalapeno pepper, finely diced
- 1/2 cup(s) lime juice
- 1/2 cup(s) mango puree (or papaya)
- 1 cup(s) raspberries
- 2 tablespoon(s) sugar
- 1/4 cup(s) cilantro, to taste
Instructions
- Mix oil, lime juice, salt and pepper in bowl.
- Coat wahoo with mixture, cover and refrigerate at least 30 minutes.
- Wrap each scallop with slice bacon; secure with toothpicks.
- Mix remaining ingredients, except barbecue sauce, in large bowl and refrigerate (may be made a day ahead).
- On a hot grill, cook wahoo and scallops, basting the fish with lime oil marinade.
- When scallops are near done (12-15 minutes), baste with barbecue sauce.
- Plate fish and top with 2 scallops and a scoop of relish.
Nutrition
Calories: 2462.35kcalCarbohydrates: 182.14gProtein: 217.29gFat: 98.22gSaturated Fat: 18.97gCholesterol: 613.08mgSodium: 5429.18mgFiber: 20.83gSugar: 117.21g
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