Total Calories: 125
Whisk together the ingredients and let stand at room temperature one hour.
Brush Marinade over fish and refrigerate for 2 hours before grilling. Sprinkle the fish with flour, and grill, basting often with marinade. Cook fish 10 minutes per inch of thickness. Cook shrimp until they turn pink and scallops until they are no longer translucent.
Note: Large shelled shrimp or sea scallops may be used in place of fish.
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