Ingredients

1/4 cup KRAFT Lite Ranch Dressing

1/2 tsp. chili powder

1/2 tsp. ground red pepper (cayenne)

1 lb. boneless skinless salmon fillets, cut into 1-inch chunks

1 onion, cut into wedges

1 green pepper, cut into wedges

Directions

POUR combined dressing and seasonings over fish in shallow dish; stir to evenly coat. Refrigerate 15 min. to marinate.

HEAT grill to medium-high heat. Remove fish from marinade; discard marinade. Thread fish, onions and peppers alternately onto 4 skewers.

GRILL 8 to 10 min. or until fish flakes easily with fork and vegetables are crisp-tender, turning occasionally.

kraft kitchens tips

NOTE

If using wooden skewers, soak them in water while fish is marinating to prevent them from burning on the grill.

SUBSTITUTE

Substitute tuna, scallops or shrimp for the salmon.

Ingredients

3 tablespoons canola oil

2 tablespoons white wine or chicken broth

2 tablespoons reduced-sodium soy sauce

1-1/2 teaspoons lemon juice

1 garlic clove, minced

6 ounces swordfish steak, cut into six pieces

4 sea scallops

4 uncooked jumbo shrimp, peeled and deveined

2 bacon strips, halved

1 small sweet red pepper, cut into 1-inch pieces

1 small green pepper, cut into 1-inch pieces

1 small onion, cut into 1-inch pieces

1/2 cup cubed fresh pineapple

Directions

In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. Yield: 2 servings.

Nutritional Facts2 kabobs equals 382 calories, 20 g fat (3 g saturated fat), 110 mg cholesterol, 709 mg sodium, 15 g carbohydrate, 3 g fiber, 33 g protein.

Ingredients

1 untreated cedar plank (14x7x1 inch)

1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped oil-packed sun-dried tomatoes

1 Tbsp. oil

1 salmon fillet (2 lb.), 1 inch thick

Directions

IMMERSE plank in water, topping with a weight to keep it submerged. Soak 4 hours.

HEAT grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush plank with oil; top with fish. Place plank on grill grate.

GRILL 20 min. or until fish flakes easily with fork, brushing with dressing mixture after 10 min.

kraft kitchens tips

COOKING KNOW-HOW

Untreated cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery stores. Keep a spray bottle of water close at hand if needed for flare-ups.

NOTE

The cedar plank can be soaked overnight before using as directed. Or if you don’t have a plank, you can grill the salmon on a sheet of heavy-duty foil instead.