Source: dLife

Swordfish marinated in spicy lime sauce, grilled or broiled and served with tomato peanut salsa.

Servings

Ingredients for Peanut Salsa
2 tbsp dry roasted unsalted peanuts , crushed
1 lb fresh plum tomatoes , peeled, seeded and chopped (about 4)
2 scallions , white and 1 inch green, chopped
1 fresh lemons , juice from 1 lemon
1 medium garlic cloves , peeled and minced
1 whole jalapeno pepper , seeded and minced
1 tbsp fresh ginger root , peeled and minced
2 tsp fresh cilantro , chopped
1 tbsp olive oil

Ingredients for Swordfish Brochettes
1.5 lb swordfish fillets , skin removed, cut into 1 1/2-inch cubes
3 large garlic cloves , peeled and thinly sliced
1 whole jalapeno pepper , seeded and minced
1 tbsp ground cumin
1 tbsp ground coriander
2 medium limes , juice from 2 limes
2 tbsp olive oil
0.12 tsp salt (optional)
1 pinch black pepper (to taste)

Peanut Salsa:
1 Combine peanuts, tomatoes, scallions, lemon juice, garlic, jalapeno peppers, ginger, cilantro, and olive oil in a bowl or jar. Mix well.
2 Cover and refrigerate for at least five hours. Bring to room temperature before serving.
Swordfish Brochettes:
1 Place cubed fish in shallow dish.
2 Combine garlic, jalapeno pepper, cumin, coriander, lime juice, oil, salt (if using), and pepper in small bowl.
3 Pour marinade over the fish, cover and chill in refrigerator for at least 1 hour.
4 Preheat grill or broiler to high.
5 Remove fish from the marinade and thread onto skewers.
6 Broil or grill for 2 minutes on each side until done. Remove from skewers. Serve with the salsa.

Skewers are needed. If using wooden skewers, soak them in water for 20 min before using to prevent burning during cooking.