from Prevention Magazine's recipe May 2003
cup low-fat plain yogurt
cup chopped fresh cilantro
Tbsp. Garlic Pureé (see below)
ground red pepper
lbs. Arctic Char or salmon filet (cut into 18
cubes, remove the skin)
jumbo shrimp (uncooked, remove shell and de-vein)
large sea scallops
the cloves from one head of fresh garlic (8-10).
cover with water in small saucepan and simmer about 10 minutes.
cloves and 2 Tbsp. of cooking water into a food processor or
blender mini-jar and puree.
this full amount of garlic pureé to the yogurt. Save
any remaining water to use when cooking something else, like
seafood pieces onto skewers for 6-8 servings.
remaining ingredients together and baste the seafood, coating
or grill seafood about 10 minutes.
any yogurt sauce remains, baste again when turning the seafood
over during the mid-point of cooking.
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!