Soak the bamboo
skewers in water for about 2 hours. In a small bowl, whisk together all
the ingredients for the marinade and set aside. Cut the fish into 1"
to 11/2" cubes. If you are using salmon, feel for bones and remove
them. Cut off and discard any really dark bits of tuna if desired. Slide
on one piece of each fish per skewer along with one piece of lobster or
a shrimp. Place the finished skewers in a glass-baking dish and pour the
marinade over them. Cover and refrigerate for 1-2 hours. Grill over a
medium hot grill for a total of 10-15 minutes, turning gently every 3-5
minutes until the seafood is cooked just the way you like it, 10 minutes
for tuna that is still a bit pink, 15 for a more well done fish.
Prep time: 10 minutes.
Cooking time: 10-15 minutes.