Mixed Seafood Kebobs with Parsley Garlic Sauce

Ingredients:

Sauce:

• 2 large garlic cloves, minced
• 1 1/2 tbsp finely chopped fresh parsley
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/4 tsp salt

Kebobs:

• 1 lb sea scallops (about 16) cleaned
• 1 lb. halibut filet (about 1 1/4-inches thick), skin removed, fish cut into 1 1/2-inch pieces
• 1 large zucchini, cut into 1/2-inch thick rounds
• 1 small red onion, cut into 1/2-inch thick wedges
• 1/4 tsp freshly ground black pepper

Special Equipment:

• 8 (12-inch) skewers

Makes 4 (2-skewer) Servings

1. For the sauce: Place garlic in a small saucepan and add water just to cover. Bring to a boil, reduce heat, and simmer for 5 minutes; strain and transfer garlic to a small bowl. Add parsley, oil, lemon juice, and salt to garlic; stir to combine.
2. For the kebobs: Thread scallops, halibut, zucchini and onion alternately onto skewers; season with pepper.
3. Generously coat a grill or grill pan with cooking spray and heat to medium-high. Grill kebobs, turning once, until fish is cooked through and vegetables are lightly charred, 10-12 minutes. Serve warm or at room temperature, drizzled with parsley-garlic sauce.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I normally enjoy the flavors of the Mediterranean but this meal came up short. It was all over the place because some of the ingredients didn't go together well. It takes skill and patience to grill anything. I used cod in place of the scallops and halibut and I slightly overcooked the cod. I wouldn't use red onions with this fish because they didn't go with the fish or vegetables. The grill zucchini was delicious and I enjoyed the parsley-garlic sauce. If I were to cook this meal, I would make the parsley-garlic sauce, coat the fish with garlic sauce and broil the fish for 5 minutes on each side. I also recommend broiling the zucchini and sauteein the onions to make this meal fly.