Use your browser's "print" button to print out this recipe in a 3 x 5 format.
Use your browser's "back" button to return

- Side One - Cut Out Below -

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.

- Side Two- Cut Out Below -

Seafood Kabobs (cont.)

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!