CURRIED FISH AND WATERMELON KEBABS
From "Seasons & Celebrations," by Jill Melton, Candace Floyd and Jon Ashton.
- Cooking spray
- 1 lb. watermelon
- 1 1/2 lb. tuna or other firm fish
- 4 garlic cloves, minced
- 2 tbsp. olive oil
- Pinch ground turmeric
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. hot chili powder
- 1/2 tsp. salt
- Lime wedges
- Hot cooked rice
Preheat grill and coat rack with cooking spray. Soak 5 wooden skewers in water 5 minutes (or use metal ones).
Seed watermelon; cut into 2-inch chunks. Cut fish into 2-inch cubes. Thread fish and watermelon alternately onto skewers.
Combine garlic and oil in a small bowl; brush on fish and watermelon. Combine spices; sprinkle on fish and watermelon, turning skewers to cover evenly.
Place skewers on grill rack. Grill about 2 minutes on each side. Serve with lime wedges on hot cooked rice.
Nutrition information per serving (without rice):
Fat ..................................6 g
Sodium 330 mg
Carbohydrates 8 g
Protein 21 g
Cholesterol 85 mg
Dietary fiber 0 g
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