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Long Island seafood skewers with basil and tomato dip

The seafood skewers are simple and sensational—especially with the pesto dip!


Long Island seafood skewers with basil and tomato dip
  • Serves: 4
  • Prep time: 20 minutes plus 20 minutes marinating
  • Cook time: 8-10 minutes
  • Ready in: Less than 30 Minutes
  • Syns per serving: 1


  • 1lb thick white fish fillet (cod, halibut, or whitefish), skinned
  • Juice of 2 limes
  • 2 garlic cloves, minced
  • 3 tbsp chopped dill
  • Salt
  • Freshly ground black pepper
  • 4 scallions, cut into 2in lengths
  • 2 red bell peppers, seeds removed and cut into bite-sized pieces
  • 1 yellow bell pepper, seeds removed and cut into bite-sized pieces

For the dip

  • 1 cup (8oz) fat-free plain yogurt
  • 1 tbsp green pesto
  • 1 tomato, finely chopped
  • 2oz finely chopped basil leaves
  • Salt
  • Freshly ground black pepper

To serve

  • Mixed green salad
  • Lime wedges
  • Dill sprigs (optional)


  1. Cut the fish into bite-size pieces and place in a mixing bowl. In a separate bowl, mix together the lime juice, garlic, and dill and add to the fish. Add seasoning and toss to coat evenly. Cover and set aside for 15–20 minutes.
  2. Make the dip by mixing together all the ingredients in a bowl. Season with salt and pepper to taste and chill until ready to serve.
  3. Light the grill. Thread the fish, scallions, and bell peppers alternately onto 8 metal or presoaked bamboo skewers. Cook the skewers over the grill for 8–10 minutes, turning occasionally, until the fish is cooked through and the vegetables are just tender and slightly charred.
  4. Serve the seafood skewers with mixed green salad and the basil and tomato dip. Garnish with lime wedges and dill if desired.

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