Marinated Seafood Kabob with Orange Salsa

From the National Center For Nutrition and Dietetics of The American Dietetic Association

Marinade Ingredients:

• ¼ cup orange or tangerine juice
• 2 Tablespoons vegetable oil
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger root
• ½ teaspoon grated orange or tangerine peel
• Salt and pepper to taste
• 1½ pounds firm-fleshed fish, such as swordfish or tuna, cut into ½-inch pieces or 1½ pounds sea scallops

Directions:

1. In a medium bowl, combine all ingredients for marinade, add seafood and toss to coat with marinade.
2. Chill covered for one hour.

Salsa (makes 2½ cups)

Ingredients:

• 2 large oranges, peeled, pith removed, and diced (1½ cups)
• 1 large tomato, seeded and diced (1 cup)
• 1/3 cup minced red onion
• 1 teaspoon grated orange peel
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger root
• ½ jalapeño chili pepper, minced fine
• ¼ teaspoon salt
• 1 Tablespoon minced fresh cilantro

Directions:

1. Combine all ingredients except cilantro in a bowl.
2. Cover and chill.
3. Stir in the cilantro just before serving.

Kabob Directions:

1. Drain the seafood, pat it dry and thread it onto 4 skewers.
2. Arrange the kabobs on a broiler pan and broil under a preheated broiler 4 inches from the heat for 2-3 minutes on each side, or until firm.
3. Serve the kabobs with the salsa.

Yield: 4 servings

Serving size:

6 ounces fish and ½ cup of salsa

Nutritional information:

• Calories 237
• Fat 5 g
• Chol 61 mg
• Dietary Fiber 2 g
• Vitamin C 55 mg