½ cup lemon juice
¼ cup olive oil
3 tsp. snipped fresh dill, divided
1-1/2 lbs. halibut steaks, cut into 1-1/2 inch pieces
18 uncooked large shrimp, peeled and deveined
18 sea scallops
1 each large green, sweet red and yellow peppers, cut into 1-inch pieces
To make the marinade combine lemon juice, oil, 1 teaspoon dill, salt and pepper in a small bowl. Place halibut and scallops in a large re-sealable plastic bag, and the peppers in another. Divide marinade evenly between both bags. Make sure all sides of seafood and peppers are coated. Refrigerate for 15-20 minutes. After time is up, drain the bags of the marinade and dispose of them. Use six metal or soaked wooden skewers to alternately thread the halibut, shrimp, scallops and peppers. Sprinkle with remaining dill. Grill on medium heat for 4-5 minutes on each side or until halibut flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Yield: 6 servings.