Latin Swordfish Brochettes with Tomato-Peanut Salsa

photo of Latin Swordfish Brochettes with Tomato-Peanut Salsa
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(Makes 6 servings)

Tomato-Peanut Salsa
2tablespoons (30 g) crushed dry roasted, unsalted peanuts
4plum tomatoes, about 1 pound (480 g) total, peeled, seeded, and chopped
2scallions, white and 1 inch (2.5 cm) green, chopped
juice of 1 lemon
1large clove garlic, minced
1jalapeño pepper, seeded, minced
1tablespoon (15 ml) minced fresh ginger, minced
2tablespoons (9 g) chopped fresh cilantro, chopped
1tablespoon (15 ml) olive oil
Swordfish Brochettes
1 1/2pounds (920 g) swordfish, skin removed, cut into 1 1/2-inch cubes
3large cloves garlic, thinly sliced
1jalapeño pepper, seeded and minced
1tablespoon (15 ml) ground cumin
1tablespoon (15 g)ground coriander
juice of 2 limes
2tablespoons (30 ml) olive oil
1/8teaspoon (0.6 ml)salt, optional
freshly grated pepper, to taste
  1. To make the salsa: Combine the peanuts, tomatoes, scallions, lemon juice, garlic, jalapeño, ginger, cilantro and olive oil in a container. Cover and refrigerate for at least five hours. Bring to room temperature before serving.
  2. To make the brochettes: Place the cubed fish in a dish. Combine the garlic, jalapeño, cumin, ground coriander, lime juice, oil, salt (if using) and pepper. Pour over the fish, cover and marinate in the refrigerator for at least 1 hour.
  3. Start a grill or preheat the broiler. Remove the fish from the marinade and thread onto skewers. Broil or grill for 2 minutes in each side until done. Serve with the salsa.
Per serving:203 calories (42% calories from fat), 24 g protein, 10 g total fat (1.7 g saturated fat), 6 g carbohydrates, 1 g dietary fiber, 41 mg cholesterol, 110 mg sodium
Diabetic exchanges:3 lean protein, 1/2 carbohydrate (1 vegetable)

 

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