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Yogurt-Marinated Swordfish Kebabs


1 pound 1-inch thick swordfish steaks, cut into 24 pieces
1 8oz container nonfat yogurt, 4 tablespoons reserved
2 tablespoons roughly chopped parsley
8 red cherry tomato
4 scallions, halved the sliced
salt and pepper to taste


1. Season the fish with salt and pepper. Combine the yogurt and 1 tablespoon parsley in a shallow baking dish then add the fish, turning to coat. Marinate the fish for 1 hour.

2. Combine the reserved yogurt and remaining parsley in a small bowl and mix well.

3. Thread the skewers, alternating the fish, tomatoes and scallions. Grill the kebabs for 3-4 minutes. Serve with the yogurt sauce.


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