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1
Rinse fish fillets and pat dry with paper towels.
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2
Cut fish into 1-inch cubes.
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3
Set aside.
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4
Thaw shrimp, if frozen.
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5
Peel and devein shrimp, leaving the tails intact.
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6
Rinse shrimp; pat dry.
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7
Set aside.
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8
Cut off and discard upper stalks of fennel bulbs, reserving some of the leafy fronds.
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9
Snip 2 tablespoons of the fronds for use in the marinade.
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10
Remove any wilted outer layers from bulbs; cut off a thin slice from base of each bulb.
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11
Wash and cut each bulb lengthwise into six wedges.
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12
Cook wedges, covered, in a small amount of boiling water about 5 minutes or until nearly tender; drain.
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13
Place fish cubes, shrimp, and fennel wedges in a self-sealing plastic bag set in a deep bowl.
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14
For marinade, stir together snipped fennel fronds, olive oil, lemon juice, garlic, oregano, and salt.
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15
Pour over seafood and fennel wedges.
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16
Close bag.
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17
Marinate in the refrigerator for 2 hours, turning occasionally.
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18
Drain fish cubes, shrimp, and fennel wedges, discarding marinade.
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19
Thread fish cubes, shrimp, and fennel wedges on skewers, alternating varieties.
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20
(If desired, transport in a covered shallow container in an insulated cooler with ice packs. Grill within 1 hour.) Place on a greased rack of a grill directly over medium-hot coals; grill, uncovered, for 8-12 minutes , turning often, until fish flakes when tested with a fork and shrimp turn pink.
