Tomato-Peanut Salsa
\n2 T. crushed dry roasted, unsalted peanuts
\n4 plum tomatoes, about 1 lb. (480 g) total, peeled, seeded, and chopped
\n2 scallions, white and 1 inch (2.5 cm) green, chopped
\nJuice of 1 lemon
\n1 large clove garlic, minced
\n1 jalape\u00f1o pepper, seeded, minced
\n1 T. minced fresh ginger, minced
\n2 T. chopped fresh cilantro, chopped
\n1 T. olive oil<\/p>\n
Swordfish Brochettes
\n1 1\/2 lb. swordfish, skin removed, cut into 1 1\/2-inch cubes
\n3 large cloves garlic, thinly sliced
\n1 jalape\u00f1o pepper, seeded and minced
\n1 T. ground cumin
\n1 T. ground coriander
\nJuice of 2 limes
\n2 T. olive oil
\n1\/8 tsp. salt, optional
\nfreshly grated pepper, to taste<\/p>\n
To make the salsa: Combine the peanuts, tomatoes, scallions, lemon juice, garlic, jalape\u00f1o, 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, jalape\u00f1o, 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.<\/p>\n
Yield: 6 servings
\nCalories: 203
\nFat: 10g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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 jalape\u00f1o 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…<\/p>\n