Grilled Swordfish Kebobs With Curried Yogurt Sauce from Healthy Diabetic Recipes

Grilled Swordfish Kebobs With Curried Yogurt Sauce Recipe

Recipe Ingredients:

1 lb swordfish steaks, rinsed, patted dry,
then cut into 24 cubes
1/4 cup fresh lime juice
1 tsp grated lime zest
1 large garlic clove, minced
8 metal skewers
12 cherry tomatoes, stemmed
1 medium red onion, peeled, halved
Chopped flat-leaf parsley for garnish, (optional)
=== CURRIED YOGURT SAUCE ===
1/4 cup fresh lime juice
1 tsp curry powder
1/2 tsp ground cumin
1/4 tsp ground coriander
salt, (optional), to taste
Freshly-ground black pepper, to taste
1 tsp minced fresh ginger
1 cup plain nonfat yogurt

Recipe Instructions:

Place swordfish in a shallow glass baking dish.

In a small bowl, combine lime juice, lime zest, and garlic. Drizzle over swordfish, turning to coat. Cover and refrigerate for 1 to 2 hours.

Light a grill or preheat the broiler. In a medium bowl, combine all ingredients for sauce. Set aside.

Cut each onion half into 8 wedges. Thread the skewers, alternating the swordfish, tomatoes, and onions, beginning and ending with the onions. Grill or broil skewers, brushing with any remaining marinade, for 3 to 4 minutes per side, until fish is opaque and flakes easily with a fork.

Transfer grilled swordfish skewers to heated serving plates and spoon some of the sauce over each serving. If using, sprinkle with parsley and serve at once.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Lean Protein, 1 Carbohydrate (1/2 Skim Milk, 1 Vegetable).

Nutrition Facts: 200 calories (22% calories from fat), 27 g protein, 5 g total fat (1.1 g saturated fat), 13 g carbohydrates, 2 g dietary fiber, 42 mg cholesterol, 155 mg sodium.

Comments: We like to experiment with different flavors when we prepare fish. Here, we first marinate pieces of swordfish to grill with cherry tomatoes and scallions (you can use an indoor grill or broiler if the weather's still too cold for outside grilling), then slather the kebobs with a lightly curried sauce starring tangy yogurt for a dish with Middle Eastern and West Indian undertones. With this, we'd serve couscous with roasted garlic and steamed asparagus, followed by slices of cantaloupe with a scoop of fat-free, sugar-free chocolate ice cream.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"09-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 4

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

~ Charles Pierre Monselet

 

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