The Cabin's Seafood Kabob

8 medium size scallops
1 lb. Mahi
1 lb. Salmon
8 large shrimp
3 C. teriyaki sauce
6 oz. pineapple juice
1/4 C. cornstarch
4 saffron sprigs
2 medium size zucchini
1 pint cherry tomatoes
2 green pepper
2 red onions
1 lb. Halibut
1 C. orange marmalade
1 T. cayenne pepper
1 qt. rice
2 medium size summer squash
2 red pepper
2 qts. chicken stock
16 bamboo skewers

In a 2 quart sauce pan add teriyaki sauce, pineapple juice, orange marmalade and cayenne pepper then bring to a boil.

In a bowl mix cornstarch with warm water and stir until it makes a paste. Add this mixture to sauce stirring constantly so sauce thickens. Put aside.

Cut seafood into 2 oz. pieces; one piece of halibut, mahi, salmon, shrimp, scallops, grill until medium brush with spicy orange glaze.

Cut vegetables into one inch pieces (in this order; squash, zucchini, red pepper, green pepper, red onions, cherry tomatoes) then put the vegetables in the refrigerator.

In a 4 quart sauce pan add chicken stock, rice and saffron, salt and pepper. Bring to a boil, stirring occasionally. Turn down to a simmer until rice is cooked.

Next grill the vegetables until cooked.

Place saffron rice diagonal on plate with the vegetables and seafood on each side of rice. Remove skewers and garnish with lemon.

Servings: 16

Source: The Cabin