This is a print preview of "Latin Swordfish Brochettes With Tomato Peanut Salsa" recipe.

Latin Swordfish Brochettes With Tomato Peanut Salsa Recipe
by Global Cookbook

Latin Swordfish Brochettes With Tomato Peanut Salsa
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  Servings: 6

Ingredients

  • 2 Tbsp. crushed dry-roasted unsalted peanuts
  • 4 x plum tomatoes - (abt 1 lb total) peeled, seeded, and minced
  • 2 x scallions, white and 1" green minced Juice of 1 lemon
  • 1 lrg garlic clove chopped
  • 1 x jalapeno pepper seeded, chopped
  • 1 Tbsp. chopped fresh ginger
  • 2 Tbsp. minced fresh cilantro
  • 1 Tbsp. extra virgin olive oil
  • 1 1/2 lb swordfish skin removed, and cut into 1 1/2" cubes
  • 3 lrg garlic cloves thinly sliced
  • 1 x jalapeno pepper seeded, chopped
  • 1 Tbsp. grnd cumin
  • 1 Tbsp. grnd coriander Juice of 2 limes
  • 2 Tbsp. extra virgin olive oil
  • 1/8 tsp salt (optional) Freshly-grnd black pepper to taste

Directions

  1. To make the Salsa: Combine the peanuts, tomatoes, scallions, lemon juice, garlic, jalapeno, ginger, cilantro and extra virgin olive oil in a container. Cover and chill for at least five hrs. Bring to room temperature before serving.
  2. To make the Brochettes: Place the cubed fish in a dish. Combine the garlic, jalapeno, cumin, grnd coriander, lime juice, oil, salt (if using) and pepper. Pour over the fish, cover and marinate in the refrigerator for at least 1 hour.
  3. Start a grill or possibly preheat the broiler. Remove the fish from the marinade and thread onto skewers. Broil or possibly grill for 2 min in each side till done. Serve with the salsa.
  4. This recipe yields 6 servings.