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Side One - Cut Out Below -
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Seafood
Kabobs (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.
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Side Two- Cut Out Below -
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Seafood
Kabobs (cont.)
Directions:
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Thread
seafood pieces onto skewers for 6-8 servings.
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Mix
remaining ingredients together and baste the seafood,
coating evenly.
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Broil
or grill seafood about 10 minutes.
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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!
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