Latin Swordfish Brochettes With Tomato Peanut Salsa Recipe
Servings: 6
Ingredients
- 2 Tbsp. crushed dry-roasted unsalted peanuts
- 4 x plum tomatoes - (abt 1 lb total) peeled, seeded, and minced
- 2 x scallions, white and 1" green minced Juice of 1 lemon
- 1 lrg garlic clove chopped
- 1 x jalapeno pepper seeded, chopped
- 1 Tbsp. chopped fresh ginger
- 2 Tbsp. minced fresh cilantro
- 1 Tbsp. extra virgin olive oil
- 1 1/2 lb swordfish skin removed, and cut into 1 1/2" cubes
- 3 lrg garlic cloves thinly sliced
- 1 x jalapeno pepper seeded, chopped
- 1 Tbsp. grnd cumin
- 1 Tbsp. grnd coriander Juice of 2 limes
- 2 Tbsp. extra virgin olive oil
- 1/8 tsp salt (optional) Freshly-grnd black pepper to taste
Directions
- To make the Salsa: Combine the peanuts, tomatoes, scallions, lemon juice, garlic, jalapeno, ginger, cilantro and extra virgin olive oil in a container. Cover and chill for at least five hrs. Bring to room temperature before serving.
- To make the Brochettes: Place the cubed fish in a dish. Combine the garlic, jalapeno, cumin, grnd 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 possibly preheat the broiler. Remove the fish from the marinade and thread onto skewers. Broil or possibly grill for 2 min in each side till done. Serve with the salsa.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 6 servings | |
| Calories 74 | |
| Calories from Fat 63 | 85% |
| Total Fat 7.09g | 9% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 53mg | 2% |
| Potassium 135mg | 4% |
| Total Carbs 2.7g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.29g | 1% |
| Protein 0.68g | 1% |
