Meals Matter

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Contributed By: cassandraecurran@hotmail.com
Prevention Magazine

Ingredients

1 1/2 cup Low-fat Plain Yogurt

1/2 cup Chopped cilantro

1/4 cup Garlic Puree (see recipe in cook's notes below)

1 tsp Salt

1 lb Salmon steak, cut into 12 inch cubes

12 Large scallops

12 Jumbo Shrimp, peeled and deveined

Preparation

1. In a medium bowl, whisk the yogurt, cilantro, puree, salt and pepper. Reserve 1/2 cup of the marinade.

2. Thread the salmon, scallops and shrimp onto 4 metal or wooden skewers, using 3 pieces of each per skewer in a repeating pattern. Skewer the shrimp twice, so it passes through the body close to both of the ends. Pour the marinade over the seafood, turning to coat evenly.

3. Broil or grill the brochettes for about 10 minutes. At the halfway mark, turn, and baste with the reserved marinade.

Cook's Notes

Garlic Puree: Simmer the peeled cloves of 1 bulb of garlic in water for 10 minutes. Remove the cloves, and puree them in a food processor with 2T of the cooking water and a pinch of salt. Store in a sealed container in the refrigerator.

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