Gingery Fish Kabobs

Men and women who eat fish just once a month have fewer ischemic (blocked blood vessel) strokes, says a Harvard study. For your dose, try this summer recipe.

2 cups pineapple juice
1 Tb. cornstarch
2 Tbs. light soy sauce (50% less sodium)
1 1/2 Tbs. white vinegar
2 garlic gloves, crushed
3 Tbs. minced fresh ginger
1 1/4 pounds raw firm fish, such as salmon, tuna or halibut, cut in chunks
4 cups fresh pineapple in large chunks
1 large red onion, cut in wedges

In a small saucepan, dissolve cornstarch in pineapple juice. Add soy sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Let cool. Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.

Thread fish, pineapple and onion on skewers. Place on a hot grill (or under a broiler) until fish is done to your liking.

Serve with brown rice. Heat marinade and use as a sauce over fish and rice.
Makes 6 servings.

Nutritional information per serving (1 Kabob):
279 calories, 11 g total fat, 2 g saturated fat, 24 g carbohydrate, 22 g protein