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Jerk Rubbed Kabobs with Rhum-Butter

Prep Time
Cook Time
Servings

Our Jerk Rubbed Kabobs with Rhum-Butter Dipping Sauce tastes best when you’re backyard BBQing with friends.  But if it’s just too hot to man the grill outside, take the party inside.  Dust salmon fillets generously with jerk rub, spray with your choice of oil, and place in the oven on broil for 8-10 minutes. While salmon is cooking, bring an oiled pan to high heat and sear scallops and shrimp for 2-3 minutes per side.  Be sure to do the same with the vegetables and pineapple.

Ingredients

Kabobs

  • (1) 6 oz. package of Fixe Fixe Shrimp
  • (1) 6 oz. package of Fixe Fixe Scallops
  • (1) 6 oz. package of Fixe Fixe Salmon
  • 1 c cubed and sliced pineapple
  • 1 c red onion slices
  • 1 c red bell peppers
  • 1 c yellow bell peppers

Rhum Butter

  • 1/2 c minced onion
  • 1/4 c chopped garlic
  • 2 tbsp butter
  • 1 c pineapple juice
  • 1/2 c water
  • 1/2 c orange juice
  • 1/2 c shallots, minced
  • 1/4 c garlic, finely chopped
  • 1 c butter, divided into 4 parts
  • 3/4 c dry white wine
  • 1/4 c J.M. Sirop de Cannes
  • 1 tbsp Clement Rhum
  • 1 tsp salt
  • 1/4 c lemon juice

Jerk Rub

  • 1 tbsp Fish Fixe Spice Blend*
  • 1/2 tsp All Spice
  • 1/2 tsp thyme
  • 1/2 tsp cayenne
  • 1/2 tsp cajun seasoning

Directions

  1. Construct the kabobs by alternating vegetables, pineapple and proteins on a skewer
  2. Mix all the Jerk Rub ingredients together and set aside
  3. Season the kabobs generously with the jerk rub and spray with coconut or avocado oil. Set aside
  4. To start your rhum butter, sautee shallots and garlic in 1/4 cup of butter until softened
  5. Stir in another 1/4 cup of butter until incorporated
  6. Add J.M. sirop, salt, lemon juice, rum and white wine and continue to simmer until liquid is reduced by half
  7. Finish by folding in another 1/4 cup of butter
  8. Grill kabobs on a greased, medium high heat grill
  9. Flip kabobs until all sides are cooked, about 5-7 minutes total
  10. Serve kabobs over rhum butter dipping sauce and pair with grilled plantains or black beans and rice

Recipe Notes

Tip: Secure your kabobs by threading them through the thickest part of the fish. For scallops you can fold and skewer them in a ‘s’ shape. Shrimp should be skewered on both sides of the tail. When making kabobs make sure the vegetables don’t stick out further than the proteins – this will help the proteins to lie flat on the grill and get a good char. If you are looking for a crispy texture try grilling the vegetables and proteins separately.
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