Tandoori Fish Kebabs

Tandoori Fish Kebabs 4 servings

Ingredients:

• 2 tablespoons fresh lemon juice
• 2 tablespoons plain low-fat yogurt
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
• 1 teaspoon finely chopped fresh green chili pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric (optional)
• 1/4 teaspoon salt
• 1 1/2 pounds firm-fleshed white fish, cut into 1-inch pieces; large shrimp, shelled and deveined; or sea scallops or cod, halibut, or monkfish
• 1 medium onion (8 ounces), cut into 1-inch wedges
• 1 medium red bell pepper (6 ounces), cored, seeded, and cut into 1 1/2-inch squares

1. Combine lemon juice, yogurt, garlic, ginger, chili pepper, cumin, coriander, turmeric (if using), and salt together in a large bowl. Add fish and/or shellfish, tossing to coat. Cover and marinate in the refrigerator 30 minutes.

2. Heat broiler, setting oven rack 5 inches from heat. Lightly grease four 12- or 14-inch metal skewers. Thread fish alternately with onion and bell pepper on skewers and arrange on rack of broiler plan. Broil kebabs 3 minutes on each side, until fish is firm but still springs back when touched. When kebabs are done, transfer to a warm serving platter and garnish with cilantro and lemon wedges, if desired.

Optional garnishes: Minced fresh cilantro, Lemon wedges
Tips:Serve with sliced cucumbers topped with a dressing of low-fat yogurt and dill.