Recipes: Dinner's on the Grill

the recipes

june 2002

Dinner's on the Grill

Grilled Seafood with Potato and Peppers and Tomato Vinaigrette

(makes 4 servings)

tomato vinaigrette:
3	medium vine-ripened tomatoes, peeled and coarsely chopped
1	large clove garlic, minced
2	scallions, whites and 2-inches (2.5 cm) green, chopped
1/4	cup (14 g) fresh basil, chopped
1	tablespoon balsamic vinegar
1	tablespoon olive oil
2	teaspoons Dijon mustard
	freshly ground pepper

4	bamboo skewers
1	pound (480 g) small fingerling potatoes
	olive oil cooking spray
1	yellow bell pepper, seeded and sliced
1	red bell pepper, seeded and sliced
1/2	pound (240 g) large shrimp, cleaned and deveined
1/2	pound (240 g) dry packed sea scallops
1/2	pound (240 g) salmon, cut into 11/2 inch cubes
	mesclun greens, about 6 cups (336 g)

Combine all ingredients for tomato vinaigrette. Set aside. Soak the skewers in water to prevent burning. Start the grill.
Simmer the potatoes in water until crisp-cooked. Drain and slice in half length-wise. Coat with the cooking spray. Coat the peppers with cooking spray.
Place the seafood on skewers and coat with cooking spray.
Grill the vegetables and seafood over medium coals until the potatoes are cooked through and browned.
To serve, mound the greens on a platter. Place the tomato vinaigrette in the middle and surround with seafood and vegetables.

Per serving:	340 calories (19% calories from fat), 38 g protein, 7 g total fat (1.1 g saturated fat), 34 g carbohydrate, 7 g dietary fiber, 134 mg cholesterol, 306 mg sodium, 1,628 mg potassium
Diabetic exchanges:	4 1/2 lean protein, 2 carbohydrate (1 1/2 bread/starch, 2 vegetable)

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