Summer sizzles: a healthy backyard banquet

6 servings

Ingredients

Quantity Ingredient
1 pounds Seafood [500 g] (shrimps, scallops, squid or combination)
3 tablespoons Sherry or Rice Wine Vinegar (45 ml)
3 tablespoons Vegetable Oil (45 ml)
2 tablespoons Soya Sauce (25 ml)
1 large Sweet Red Pepper
½ medium Onion
16 eaches Snow Peas; trimmed
2 tablespoons Water (25 ml)
4 teaspoons Brown Sugar (20 ml)
1½ teaspoon Ginger Root (7 ml); minced
1 teaspoon Garlic (5 ml); crushed

Directions

MARINADE

In the summer, maintaing a balanced and healthy diet is easy. Fresh vegetables can be found everywhere, even in your own backyard. The other summer time health bonus in your backyard is the barbecue. Fats and oils drip away from grilled foods, making barbecuing a great way to cook almost anything. "Rose Reisman Brings Home Light Cooking" is full of healthy recipe ideas you can use year round. Try this one for seafood on the barbecue.

SEAFOOD KABOBS WITH SNOW PEAS AND RED PEPPER 1. If necessary, cut seafood into equal-sized pieces. Cut red pepper and onion into 2 inch (5 cm) pieces. Alternately thread seafood, peppers, snow peas and onions onto barbecue skewers.

2. Marinade: Combine sherry, oil, soya sauce, water, sugar, ginger and garlic; pour into dish large enough to hold kabobs. Add kabobs; marinate for 15 minutes, turning occasionally.

3. Barbecue kabobs brushing with marinade and truning once, for 5 minutes or until seafood is opaque.

PER SERVING: 246 calories; 19 g protein; 11 g fat; 13 g carbohydrates; 680 mg sodium; 140 mg cholesterol; and 1 g fibre.

Rose Reisman suggests trying this recipe using one or more firm fish varieties, such as tuna, monkfish or swordfish.

Shared by: Sam Lefkowitz, June/95.

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