Tomato-Peanut Salsa

2	tablespoons (30 g) crushed dry roasted, unsalted peanuts

4	plum tomatoes, about 1 pound (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	jalapeño pepper, seeded, minced

1	tablespoon (15 ml) minced fresh ginger, minced

2	tablespoons (9 g) chopped fresh cilantro, chopped

1	tablespoon (15 ml) olive oil

Swordfish Brochettes

1 1/2

pounds (920 g) swordfish, skin removed, cut into 1 1/2-inch cubes

3	large cloves garlic, thinly sliced

1	jalapeño pepper, seeded and minced

1	tablespoon (15 ml) ground cumin

1	tablespoon (15 g)ground coriander

juice of 2 limes

2	tablespoons (30 ml) olive oil

1/8	teaspoon (0.6 ml)salt, optional

freshly grated pepper, to taste

1. To make the salsa: Combine the peanuts, tomatoes, scallions, lemon juice, garlic, jalapeño, ginger, cilantro and olive oil in a container. Cover and refrigerate for at least five hours. Bring to room temperature before serving.
2. To make the brochettes: Place the cubed fish in a dish. Combine the garlic, jalapeño, 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.
3. 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.