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

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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