Latin Swordfish Brochettes With Tomato-Peanut Salsa

Recipe Ingredients

		Tomato Peanut Salsa
2 tablespoons	30ml	Crushed dry-roasted unsalted peanuts
4		Plum tomatoes - (abt 1 lb total) - peeled, seeded,
		And chopped
2		Scallions, white and 1" green - chopped
		Juice of 1 lemon
1		Garlic clove - minced (large)
1		Jalapeño pepper - seeded, minced
1 tablespoon	15ml	Minced fresh ginger
2 tablespoons	30ml	Chopped fresh cilantro
1 tablespoon	15ml	Olive oil
		Swordfish Brochettes
1 1/2 lbs	681g / 24oz	Swordfish - skin removed,
		And cut into 1 1/2" cubes
3		Garlic cloves - thinly sliced (large)
1		Jalapeño pepper - seeded, minced
1 tablespoon	15ml	Ground cumin
1 tablespoon	15ml	Ground coriander
		Juice of 2 limes
2 tablespoons	30ml	Olive oil
1/8 teaspoon	0.6ml	Salt - (optional)
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

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.

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.

This recipe yields 6 servings.

Exchanges Per Serving: 3 Lean Protein, 1/2 Carbohydrate (1 Vegetable).

Nutrition Facts: 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.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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