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Orange Roughy Oriental


INGREDIENTS:

3/4 lb Unpeeled Fresh Shrimp 3 tb Dry White Wine
1/2 lb Salmon Fillet 3 tb Low Cal. Oleo
1/2 lb Sea Scallops 8 Ears Fresh Corn in Husks
2 ts Lemon-Pepper Seasoning 8 Sprigs Fresh Dill
Peel & Devein Shrimp. Remove Skin From Salmon & Cut Into 1-Inch Cubes. Combine Shrimp, Salmon & Scallops in A Medium Bowl. Toss With Lemon Pepper & Wine & Oleo. Set Aside. Soak Corn in Water To Cover 10 Min. Pull Back Husks Leaving Them Attached To Stem. Remove Sil & Corn From Husks; Discard Silk & Reserve Corn For Other Uses. Divide Reserved Seafood Equally Among Corn Husks; Top Each With A Sprig Of Dill. Close Husks To Completely Enclose Seafood. Tie Securely With Heavy String At Each End. Position Food Rack 6 Inches Above Charcoal Coals. Place Husks On Food Rack & Grill Uncovered 10 Min. Turning Frequently. Serve Immediately in Husks. Fat 5.3, Chol. 76.