Seconds, Please!

Tips

•	Choose meaty fish like tuna, swordfish and shark.
•	Cut fillets 1 to 1½ inches thick (anything thinner will dry out).
•	Clean grill so fish won't stick.
•	Lightly oil grill surface with olive oil.
•	Use a spatula to turn the fish to keep it from breaking apart.

Seafood Grill
  ½ cup K C Masterpiece® Original Barbecue Sauce
  ½ cup lemon juice
  ½ lb large prawns, shelled and deveined
  ½ lb large scallops
  4-6 skewers* (square-shaped skewers work best)

In bowl, combine barbecue sauce and lemon juice. Add prawns and scallops; let stand 30 minutes to marinate, mixing occasionally. Thread prawns and scallops on separate skewers. Place 6 inches over hot coals. Grill 2-3 minutes, baste, turn and baste again. Cook until prawns are pink and scallops are opaque, about 4-6 minutes total.

*If using bamboo skewers, soak in water 30 minutes before use.

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Hint

•	Fish and vegetables don't usually need tenderizing and should be marinated for only short periods of time (no more than a few hours). Beef, pork, lamb and chicken all benefit from being marinated for a few hours to overnight.