Ingredients:
450 grams fish fillets, cubed
225 grams shrimp, peeled and deveined
2 medium fennel bulbs1/4 cup olive oil
3 tablespoons lemon juice
4 cloves garlic, minced
3 tablespoons oregano, chopped
salt and pepper

Directions:
Cut off and discard upper stalks of fennel bulbs, reserving some of the leaves. Snip 2 tablespoons of the leaves to use in the marinade. Remove any wilted outer layers from bulbs; cut off a thin slice from base of each bulb. Wash and cut each bulb lengthwise into six wedges. Cook wedges, covered, preferably steamed or in a small amount of boiling water for about 5 minutes or until nearly tender; drain.
Place fish cubes, shrimp, and fennel wedges in a self-sealing plastic bag set in a deep bowl. For marinade, stir together snipped fennel leaves, olive oil, lemon juice, garlic, oregano, and salt. Pour over seafood and fennel wedges. Close bag. Marinate in the refrigerator for 2 hours, turning occasionally.
Drain fish cubes, shrimp, and fennel wedges, discarding marinade. Thread fish cubes, shrimp, and fennel wedges on skewers, alternating varieties.
Place on a greased rack of a grill and cook, uncovered, for 8 to 12 minutes, turning often, until fish flakes when tested with a fork and shrimp turn opaque.