Swordfish Kabobs with Sugar Snaps Recipe

If you like sugar snap peas,  use a pound's worth.

Ingredients

1 (8-ounce) carton plain nonfat yogurt

1 teaspoon toasted sesame oil

1 teaspoon salt-free lemon-pepper seasoning

1/4 teaspoon salt

1 pound boneless swordfish or halibut steaks, cut 1-inch thick

1/4 cup toasted sesame seeds

3 tablespoons cornstarch

1/2 pound large sugar snap or snow pea pods, ends trimmed

vegetable cooking spray

Method

Combine yogurt, sesame oil, and lemon-pepper in a shallow dish. Cut fish into 1-inch pieces; add to yogurt mixture and toss gently to coat. Cover and refrigerate 1 to 2 hours.

Pound toasted sesame seeds in a mortar with a pestle until ground; stir in cornstarch. Remove fish from marinade; coat with cornstarch mixture, and thread on skewers alternately with sugar snap peas. Place skewers on rack of a broiler pan coated with cooking spray; broil 4 inches from heat source for 8 minutes, or until fish flakes with a fork, turning once.

Per serving : 300 calories, 27 g protein, 10 g fat(2 g saturated), 275 mg Sodium, 14 g carbohydrates, 45 mg cholesterol

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