Grilled seafood with herbed yogurt sauce
0
Points®
Total time: 36 min • Prep: 30 min • Cook: 6 min • Serves: 8 • Difficulty: Easy
If you prefer, grill the tilapia and salmon fillets whole, then cut each fillet into 8 portions to serve. Garnish with lemon wedges. Pair this seafood medley with grilled corn. Simply place the corn on the grill for about 10 minutes.
Ingredients
Olive oil cooking spray
4 spray(s)
Plain fat free Greek yogurt
1¼ cup(s)
Dill
2 Tbsp, chopped fresh
Chives
2 Tbsp, chopped fresh
Garlic
1 clove(s), crushed through a press
Lemon zest
1 tsp, grated
Lemon
½ item(s), medium, squeezed
Table salt
¾ tsp, divided
Fresh lemon juice
1 Tbsp, plus wedges for serving
Uncooked tilapia fillet
¾ pound(s), or other firm white fish filet, cut into 1 1/2-inch pieces
Uncooked skinless wild salmon fillet
¾ pound(s), cut into 1 1/2-inch pieces
Lemon
1 item(s), large, quartered lengthwise and thinly sliced
Uncooked shrimp
¾ pound(s), large, peeled and deveined, tails left on
Uncooked scallops
3¼ oz, about 8 medium
Red pepper flakes
¼ tsp
Instructions
1
Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2
To make dip, stir together yogurt, dill, chives, garlic, lemon zest, lemon juice, and 1/4 teaspoon salt in small bowl. Cover and refrigerate until ready to serve.
3
Thread tilapia, salmon, and lemon slices onto 8 (12-inch) metal skewers (if using wooden skewers, soak in water 20 minutes prior to use to prevent charring). Spray skewers, shrimp, and scallops lightly with nonstick spray. Sprinkle with remaining 1/2 teaspoon salt and red pepper flakes.
4
Place skewers, shrimp, and scallops on grill rack and grill, turning occasionally, just until opaque in centers, about 6 minutes for skewers and 4 minutes for shrimp and scallops.
5
Arrange seafood on platter and serve with sauce and lemon and lime wedges.
6
Serving size: 1 skewer, 2 shrimp, 1 scallop, and 2 1/2 tablespoons sauce
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