Latin Swordfish Brochettes With Tomato-Peanut Salsa from Healthy Diabetic Recipes

Latin Swordfish Brochettes With Tomato-Peanut Salsa Recipe

Recipe Ingredients:

=== TOMATO-PEANUT SALSA ===
2 tbsp 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 large garlic clove, minced
1 jalapeño pepper, seeded, minced
1 tbsp minced fresh ginger
2 tbsp chopped fresh cilantro
1 tbsp olive oil
=== SWORDFISH BROCHETTES ===
1 1/2 lb swordfish, skin removed,
and cut into 1 1/2" cubes
3 large garlic cloves, thinly sliced
1 jalapeño pepper, seeded, minced
1 tbsp ground cumin
1 tbsp ground coriander
Juice of 2 limes
2 tbsp olive oil
1/8 tsp 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"
S(Formatted for MC6):
"09-08-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 6

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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