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Latin Swordfish Brochettes with Peanut Salsa
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 5 minutes
Difficulty: Easy

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
2 1/2 Fat , 1 Vegetables , 1/2 Fruits , 4 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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Ingredients for Peanut Salsa
2 tbsp  dry roasted unsalted peanuts
1 lb  fresh plum tomatoes
2 each  scallions
1 each  fresh lemons
1 each  medium garlic cloves
1 each  whole jalapeno pepper
1 tbsp  fresh ginger root
2 tsp  fresh cilantro
1 tbsp  olive oil

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

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