Latin Swordfish Brochettes With Tomato-Peanut Salsa

Latin Swordfish Brochettes With Tomato-Peanut Salsa

Serves: 6
 
 
Fish and Seafood
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Latin Swordfish Brochettes With Tomato-Peanut Salsa, you'll need:
  • 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

Method

  • 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.
Nutritional Facts (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.
Source:
Diabetic-Recipes.com. © Diabetic-Lifestyle, 2001.
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