Recipe: 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.
  

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!