Directions:
- In a small bowl, combine the lemon juice, oil, 1 teaspoon dill, salt and pepper.
- Place the halibut, shrimp and scallops in a large resealable plastic bag; place the peppers in another large resealable plastic bag. Divide marinade between both bags. Seal bags and turn to coat; refrigerate for 15-20 minutes. Drain and discard marinade.
- On six metal or soaked wooden skewers, alternately thread the halibut, shrimp, scallops and peppers. Sprinkle with remaining dill. Broil 6 in. from the heat or grill, covered, over medium heat for 4-5 minutes on each side or until halibut flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.13 Kcal (1596 kJ) | ||
| Calories from fat | 201.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.42g | 34% | |
|---|---|---|---|
| Cholesterol | 74.93mg | 25% | |
| Sodium | 838.1mg | 35% | |
| Potassium | 113.24mg | 2% | |
| Total Carbs | 16.76g | 6% | |
| Sugars | 1.4g | 6% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 27.05g | 54% | |
| Vitamin C | 39mg | 65% | |
| Iron | 0.5mg | 3% | |
| Calcium | 18.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 179.79 Kcal (753 kJ) | ||
| Calories from fat | 95.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.58g | 34% | |
|---|---|---|---|
| Cholesterol | 35.35mg | 25% | |
| Sodium | 395.36mg | 35% | |
| Potassium | 53.42mg | 2% | |
| Total Carbs | 7.91g | 6% | |
| Sugars | 0.66g | 6% | |
| Dietary Fiber | 0.52g | 4% | |
| Protein | 12.76g | 54% | |
| Vitamin C | 18.4mg | 65% | |
| Iron | 0.3mg | 3% | |
| Calcium | 8.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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