Gingery Fish Kabobs

Men who eat fish just once a month have fewer ischemic (blocked blood vessel) strokes, says a Harvard study. For your dose, try this easy summer recipe.

Original recipe makes 6 servings

Ingredients

2 cups pineapple juice
1 tablespoon cornstarch
2 tablespoons light soy sauce (50% less sodium)
1 1/2 tablespoons white vinegar
2 garlic cloves, crushed
3 tablespoons minced fresh ginger
1 1/4 pounds raw firm fish, such as salmon, tuna or halibut, cut in chunks
4 cups fresh pineapple in large chunks (or substitute canned pineapple chunks)
1 large red onion, cut in wedges

Directions

  1. In a small saucepan, dissolve cornstarch in pineapple juice. Add soy sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Let cool. Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
  2. Thread fish, pineapple and onion on skewers. Place on a hot grill (or under a broiler) until fish is done to your liking.
  3. Serve with rice. Heat marinade and use as a sauce over fish and rice.

Nutrition

Calories: 273 kcal
Carbohydrates: 30 g
Cholesterol: 47 mg
Fat: 9.4 g
Fiber: 2.3 g
Protein: 17.9 g
Sodium: 227 mg