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Adapted from Prevention Magazine's recipe May 2003

3/4 cup low-fat plain yogurt
1/2 cup chopped fresh cilantro
2-3 Tbsp. Garlic Pureé (see below)
pinch salt
pinch ground red pepper
2 lbs. Arctic Char or salmon filet (cut into 18 cubes, remove the skin)
18 jumbo shrimp (uncooked, remove shell and de-vein)
18 large sea scallops

Garlic Pureé:

Peel the cloves from one head of fresh garlic (8-10).
Barely cover with water in small saucepan and simmer about 10 minutes.
Place cloves and 2 Tbsp. of cooking water into a food processor or blender mini-jar and puree.
Add this full amount of garlic pureé to the yogurt. Save any remaining water to use when cooking something else, like the rice.

Directions:

Thread seafood pieces onto skewers for 6-8 servings.
Mix remaining ingredients together and baste the seafood, coating evenly.
Broil or grill seafood about 10 minutes.
If any yogurt sauce remains, baste again when turning the seafood over during the mid-point of cooking.

Yum, yum! It's very likely there will be no left-overs, but if there are, simply serve the chilled seafood the next day over a large bed of dark fresh salad greens. Add a few left-over cut-up veggies/ potatoes with a low-fat salad dressing, and dig in for a fast, easy, healthy, and scrumptious Monday night supper!

In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and Recipes". I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book. I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me. If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe. If it is a recipe you created, or a family favorite, please indicate that, also.

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