Tomato-Peanut Salsa
2 T. crushed dry roasted, unsalted peanuts
4 plum tomatoes, about 1 lb. (480 g) total, peeled, seeded, and chopped
2 scallions, white and 1 inch (2.5 cm) green, chopped
Juice of 1 lemon
1 large clove garlic, minced
1 jalapeño pepper, seeded, minced
1 T. minced fresh ginger, minced
2 T. chopped fresh cilantro, chopped
1 T. olive oil

Swordfish Brochettes
1 1/2 lb. swordfish, skin removed, cut into 1 1/2-inch cubes
3 large cloves garlic, thinly sliced
1 jalapeño pepper, seeded and minced
1 T. ground cumin
1 T. ground coriander
Juice of 2 limes
2 T. olive oil
1/8 tsp. salt, optional
freshly grated pepper, to taste

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.

Yield: 6 servings
Calories: 203
Fat: 10g
Fiber: 1g