Grilled Swordfish Kabobs

Ingredients:

Marinade:
Whisk together the following nine ingredients in a large bowl:

1 cup plain yogurt
2 garlic cloves, minced
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
Pinch of cayenne, or to taste
Pinch of salt, or to taste
1 tablespoon minced fresh gingerroot
Juice of 2 limes (about 3 tablespoons)

Fish:

2 pounds swordfish, rinsed, patted dry, cut into 1-1/2-inch chunks
1 large red bell pepper, seeded, cut into 1-1/2-inch squares
1 pound small brown or white button mushrooms
Wooden or metal skewers -- If using wooden skewers, soak them in water for 30 minutes before using to prevent burning.

Directions:
1. Place swordfish in marinade, cover bowl and refrigerate for at least 30 minutes, turning occasionally.

2. Preheat grill to medium high.

3. Remove swordfish from marinade and thread onto skewers, alternating with squares of bell pepper and mushrooms. Lightly oil the grill and place skewers on the grate.

4. Grill until fish is cooked through, about three to five minutes per side. Remove from grill and serve.

Serves six.

Per serving: 6g carbs; 1g fiber; 25g protein; 179 calories