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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Latin Swordfish Brochettes with Peanut Salsa

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	268.7

Total Carbs	8.4 g

Dietary Fiber	2.9 g

Sugars	2.0 g

Total Fat	13.4 g

Saturated Fat	2.4 g

Unsaturated Fat	2.1 g

Potassium	635.7 mg

Protein	26.6 g

Sodium	122.0 mg

Dietary Exchanges 13.4 Fat, 0.7 Vegetables, 0.2 Fruits, 0.0 Starch, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Ingredients for Peanut Salsa 2.0
2 tbsp dry roasted unsalted peanuts 1.0
1 lb fresh plum tomatoes 2.0
2 each scallions 1.0
1 each fresh lemons 1.0
1 each medium garlic cloves 1.0
1 each whole jalapeno pepper 1.0
1 tbsp fresh ginger root 2.0
2 tsp fresh cilantro 1.0
1 tbsp olive oil

Ingredients for Swordfish Brochettes 1.5
1 1/2 lb swordfish fillets 3.0
3 each large garlic cloves 1.0
1 each whole jalapeno pepper 1.0
1 tbsp ground cumin 1.0
1 tbsp ground coriander 2.0
2 each medium limes 2.0
2 tbsp olive oil 0.125
0.125 tsp salt 1.0
1 pinch black pepper

Directions

Peanut Salsa:

Combine peanuts, tomatoes, scallions, lemon juice, garlic, jalapeno peppers, ginger, cilantro, and olive oil in a bowl or jar. Mix well.
Cover and refrigerate for at least five hours. Bring to room temperature before serving.

Swordfish Brochettes:

Place cubed fish in shallow dish.
Combine garlic, jalapeno pepper, cumin, coriander, lime juice, oil, salt (if using), and pepper in small bowl.
Pour marinade over the fish, cover and chill in refrigerator for at least 1 hour.
Preheat grill or broiler to high.
Remove fish from the marinade and thread onto skewers.
Broil or grill for 2 minutes on each side until done. Remove from skewers. Serve with the salsa.