Mahi Mahi Kebabs

The cover of the Explore: Wine & Dine section on Wednesday, June 1, will feature a strawberry dessert. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

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MAHI MAHI KEBABS with spicy fish marinade

Prep: 20 minutes

Cook: 5 minutes

Makes: 2 servings

I like to use double-prong metal skewers to prevent the food from slipping all around on the kebabs as I grill. Alternatively, use two bamboo skewers that have been soaked in water at least 20 minutes. This recipe is also terrific with 1/2-inch wide strips of salmon fillet; skip the tomatoes and thread the fish strips onto the skewers.

• 12 ounces mahi mahi, ahi tuna or swordfish steaks, each 1-inch thick
• 12 or 16 large cherry tomatoes
• Half recipe spicy fish marinade, see below
• Olive oil
• Chopped fresh cilantro

1. Cut fish into 1-inch cubes. Alternately thread fish and tomatoes onto 4 double-prong metal skewers. Place skewers on a plate. Coat fish and tomatoes on all sides with marinade. Let stand at room temperature 20 minutes, or refrigerate up to 1 hour.

2. Meanwhile, prepare a charcoal grill or heat a gas grill to medium hot.

3. Spray or drizzle kebabs with oil. Place kebabs on grill directly over heat source. Cover grill and cook 2 minutes. Turn kebabs. Continue grilling until golden and fish is nearly firm when pressed, usually 2 minutes more. Serve hot sprinkled with fresh cilantro.

Nutrition information per serving: 250 calories, 6 g fat, 1 g saturated fat, 160 mg cholesterol, 4 g carbohydrates, 3 g sugar, 41 g protein, 227 mg sodium, 1 g fiber

SPICY FISH MARINADE

Prep: 10 minutes

Makes: about 3/4 cup

• 1/2 cup plain, nonfat Greek yogurt
• 1 tablespoon olive oil
• 1/2 small white onion, finely grated
• 2 cloves garlic, crushed
• 1 teaspoon sweet paprika
• 1/2 teaspoon each: salt, turmeric, ground cumin
• 1/4 teaspoon cayenne

Mix all ingredients in a small bowl. Use to coat raw fish fillets or skewered cubed fish steaks destined for the grill. Let fish rest with the marinade for 20 minutes before grilling.

Nutrition information per tablespoon: 19 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 0 g sugar, 1 g protein, 101 mg sodium, 0 g fiber

This story was originally published May 28, 2016 at 4:22 PM.