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Ingredients

• 1/2 pound  fresh or frozen scallops
• 1/2 pound  fresh or frozen swordfish steaks, cut 1 inch thick
• 1   fennel bulb, trimmed and cut into thin wedges
• 1/4 cup  olive oil or cooking oil
• 2 tablespoons  lime juice or lemon juice
• 2 tablespoons  finely chopped green onion
• 1 tablespoon  snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
• 1 teaspoon  fennel seed, crushed
• 1/8 teaspoon  pepper
• 1   medium red sweet pepper, cut into 1-inch squares
• 8   small fresh mushrooms

Description

Shellfish And Finfish Combine With Colorful Vegetables On These Broiled Kabobs.

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