Buttrub.com Recipes

Island Seafood Grill
(submitted by Tommy Tucker)


  • 1 lb firm flesh fish fillets
  • 1 lb peeled 21-24 count raw shrimp
  • 1 lb large scallops
  • 1 each red, green, yellow bell pepper sliced thin
  • 1 large sweet onion thinly sliced
  • 2 each yellow and green squash thinly sliced
  • 1/2 cup of chopped cilantro
  • 1 habañero minced
  • Jubilee® Seafood Seasoning
  • 3 tbsp olive oil


Cover grill surface with heavy-duty aluminum foil.  Coat surface with
olive oil. Place mixed pepper slices on the foil first.  Next arrange the
squash slices.  Place the fish fillets on the veggie base with the shrimp
and scallops mixed in together.  Sprinkle generously with the Jubilee®
Seafood Seasoning.  Top off with the cilantro and minced habañero. Fold the
edges of the foil inward to create a pouch.  Set grill to medium heat.  Cook
20-25 minutes.  Remove from the grill and allow to cool.  Serve with a dirty


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