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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:
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!
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