Presented by Melt
- 8 2-oz. pieces swordfish, cut into 1 1/2-inch cubes
- 8 2-oz. pieces tuna, cut into 1 1/2-inch cubes
- 8 scallops, cleaned
- 8 shrimp, peeled and de-veined
- 1 oz. olive oil
- 1 lemon, zest and juice
- 1 T chopped chives
- 4 oz. plum tomatoes, sliced thin
- 2 cloves garlic, sliced
- 1 T olive oil
- 1/2 tsp. lemon zest
- 1/2 tsp. oregano
- Salt and pepper
Make the skewers: Using 8 large wooden skewers, thread onto each skewer 1 cube swordfish, 1 cube tuna, 1 scallop and 1 shrimp. Make sure that the seafood is flat on at least one side. Season with salt and pepper. Place the flat side down on a medium-high grill. When the skewer is nicely caramelized, turn the skewer over and finish cooking.
Make the tomatoes: Toss the tomatoes with the garlic, olive oil, lemon zest and oregano. Season to taste with salt and pepper.
To serve: To serve family style, use a large platter or plate, putting the tomatoes on the bottom of the platter. Arrange the skewers over the tomatoes, drizzle with olive oil, lemon zest and juice, and chives.