Seafood Brochettes

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


3 Tbsp 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


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

2. Season and char grill.

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