Preheat oven broiler to high and line rack with foil. Chop fish into bite sized cubes, removing bones.
Thread fish, zucchini, mango and lime wedges onto 4 wooden presoaked skewers. Brush lightly with 1 Tbsp. chili sauce.
Mix yogurt with remaining chili sauce and chopped cilantro in bowl, whisking until smooth. Cover and chill.
Cook kabobs under broiler for 5 to 7 minutes until the fish is cooked. Turn at least once during cooking. Transfer to plate, remove lime wedges and squirt over skewer. Serve with yogurt dipping sauce.
Serving
Suggestions
serves 4, each skewer 96 calories
Originally Submitted
8/30/2011
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