2 c  Olive oil
    1/2 c  Fresh lemon juice
      2 tb Chopped fresh dill
    1/8 c  Fresh horseradish
    1/8 c  Dijon mustard
           -Salt and freshly ground
           -black pepper to taste
      1 lb Fresh salmon fillet,
           -boneless, skinless
      1 lb Fresh tuna
      1 lb Fresh swordfish
      1 lb Large shrimp, peeled and
           -deveined
     20    Long bamboo skewers
  Make two marinades as follows:  Place 1 cup of the olive oil and 1/4
  cup of lemon juice in each of two bowls.  Add the dill to the first
  bowl and the horseradish and mustard to the other.  Add salt and
  pepper to both marinades.
  Cut the salmon, tuna and swordfish into 1/2 by 1/2 by 2 inch pieces.
  Place the salmon and the swordfish in the horseradish-mustard
  marinade and the shrimp and tuna in the dill marinade for about 30
  minutes.
  While the seafood marinates, soak the bamboo skewers in cold water.
  Thread the seafood on the skewers, alternating fish, and beginning and
  ending with a shrimp. Grill over hot coals for about 2 minutes,
  turning occasionally.  Makes 10 servings.
  From: Asbury Park Press 6/15/94 Shared By: Pat Stockett From: Pat
  Stockett Date: 16 Jun 94 From: Fred Towner Date: 06-22-96