Diabetes Forecast

Grilled Fish Trio

Per Serving

Grilled Fish Trio

Makes: 8 servings
Serving Size: 1 skewer
Calories 180
Fat 7 g
Saturated Fat 1.7 g
Trans Fat 0 g
Carbohydrate 7 g
Fiber 2 g
Sugars 4 g
Cholesterol 40 mg
Sodium 400 mg
Potassium 450 mg
Protein 22 g
Phosphorus 280 mg
Choices: Nonstarchy Vegetable 1, Lean Protein 3, Fat 0.5
  • Makes: 8 servings
  • Serving Size: 1 skewer
  • Preparation Time: 15 minutes
  • Cooking Time: 12 minutes
  • Marinating Time: 2 hours


8 wooden skewers
1 Tbsp. smoked paprika
1 cup plain, low-fat Greek yogurt
Juice of 1 lemon
2 tsp. finely grated ginger
1 tsp. ajwain seeds or caraway seeds
1 tsp. sea salt
1 Tbsp. tomato paste
1/4 tsp. honey
1 Tbsp. Dijon mustard
1/2 lb. salmon, cut into 1-inch cubes
1/2 lb. tuna, cut into 1-inch cubes
1/2lb.swordfish, cut into 1-inch cubes
1med.red onion, cut into 1-inch wedges
1green bell pepper, cut into 1-inch pieces
1red bell pepper, cut into 1-inch pieces
1Tbsp.sunflower oil
2Tbsp.chopped cilantro leaves


  1. Soak the wooden skewers in cold water for at least 10 minutes.
  2. In a large bowl, combine the marinade ingredients. Add the salmon, tuna, swordfish, onion, and bell peppers to the bowl, mix well, and marinate in the refrigerator for 2 hours.
  3. Preheat a grill or cast-iron griddle over medium-high heat. Thread the fish and vegetables, alternating, onto 8 skewers and brushwith the oil. Grill the skewers for about 6 minutes. Flip them and grill for 6 minutes more. If any marinade is left over, brush it onto the skewers while cooking. Garnish the skewers with the chopped cilantro and serve.

Recipe adapted from Indian Cuisine Diabetes Cookbook: Savory Spices and Bold Flavors From South Asia by May Abraham Fridel. Available at shopdiabetes.org, 800-232-6733, or bookstores nationwide.


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