In a bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Add the farm-raised striped bass and battered shrimp to the marinade, making sure they are well coated. Let them marinate for at least 30 minutes in the refrigerator.

Prepare the Skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. After marinating, thread the marinated striped bass and battered shrimp onto the skewers alternately.

Coat with Coconut Flakes

Roll the skewered seafood in coconut flakes until fully coated. Set aside.

Tomatillo Citrus Glaze Preparation

Cook the Tomatillo Glaze

In a saucepan over medium heat, combine quartered tomatillos, fresh orange juice, honey, salt, and black pepper. Bring to a simmer and cook for about 10-15 minutes until the tomatillos are soft and the mixture thickens. Stir occasionally.

Blend the Glaze

Remove from heat and let it cool slightly. Transfer the mixture to a blender, add chopped cilantro, and blend until smooth. If needed, adjust seasoning with more salt or honey.

Grilling

Grill the Skewers

Preheat the grill to medium-high heat. Once hot, place the skewers on the grill. Cook for about 3-4 minutes on each side or until the seafood is cooked through and has grill marks.

Serve

Remove the skewers from the grill and drizzle the tomatillo citrus glaze over the top. Serve immediately.