Serves 5.

From "Seasons & Celebrations," by Jill Melton, Candace Floyd and Jon Ashton.

• Cooking spray

• 1 lb. watermelon

• 11/2 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):

Calories 180

Fat ..................................6 g

Sodium 330 mg

Carbohydrates 8 g

Protein 21 g

Cholesterol 85 mg

Dietary fiber 0 g