Grilled Shrimp Skewers Mediterranean Style
1/2 cup chopped ripe plum (about 1)
1/2 cup diced apricots (about 2)
1/2 cup diced nectarine (about 1)
2 tablespoons thinly sliced fresh mint
2 tablespoons diced red onion
1 tablespoon minced seeded serrano chile
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon ground red pepper
12 sweet cherries, pitted and halved
1 green onion, finely chopped
2 tablespoons butter, melted
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced
24 jumbo shrimp, peeled and deveined (about 2 pounds)
6 lime wedges
Mint sprigs (optional)
To prepare salsa, combine the first 13 ingredients in a medium bowl; stir well. Cover and chill 1 hour.
To prepare shrimp, place butter, 2 teaspoons juice, 1/4 teaspoon salt, garlic, and shrimp in a large bowl; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill for 3 minutes on each side or until shrimp are done. Serve with salsa and lime wedges. Garnish with mint sprigs, if desired.
Serve with Basmati Rice or a bed of fresh greens.
Mediterranean Style Grilled Fish
This recipe is recommended by the Mayo Clinic.
Instead of the usual breaded and fried fish, this fish is grilled, Mediterranean style. You may substitute swordfish, halibut, sea bass or any other whitefish, and the nutrients are similar.
Low fat = no more than 3 g of fat per serving
1 tablespoon minced garlic
4 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
2 tablespoons lemon juice
4 cod fillets, each 6 ounces
Cracked black pepper, to taste
4 green olives, chopped
4 thin slices lemon
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
In a small bowl, combine the minced garlic, basil, parsley and lemon juice.
Place aluminum foil on a baking sheet or a grill-pan designed for grilling seafood. Spray with cooking spray. Place fish on aluminum foil and spray with cooking spray. Top each fillet with equal amounts of the garlic mixture. Sprinkle with black pepper.
Grill over medium heat, turning once, until the fish is opaque throughout when tested with the tip of a knife, about 10 minutes.
Garnish with green olives and lemon slices. Serve on warmed plates.
Serving size: 1 fillet
Calories 145 Cholesterol 75 mg
Protein 30 g Sodium 175 mg
Carbohydrate 2 g Fiber trace
Total fat 2 g Potassium 731 mg
Saturated fat trace Calcium 35 mg
Monounsaturated fat 0.5 g
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Protein and dairy 2
* Mayo Clinic Healthy Weight Pyramid tool