Seafood Brochettes

Skewered and grilled swordfish, jumbo scallops, and salmon fillets glazed with Mango Habanero Sauce.



3Tbsp Sweet Baby Ray's Mango Habanero Sauce
4oz Salmon Filet, Cut into 2-2oz portions
4oz Swordfish, Cut into 2-2oz portions
2ea Jumbo Scallops, Chain Removed
Dsh Kosher Salt
Dsh Black Pepper, Ground


Using two skewers, skewer one piece of swordfish, scallop and salmon onto each skewer.

Season and char grill.

Brush the brochettes with sauce half way through the cooking process then glaze with the remaining sauce and serve immediately.