Recipes: A Pool Party

the recipes

june 2003

A Pool Party

Latin Swordfish Brochettes with Tomato-Peanut Salsa

(Makes 6 servings)

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

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.
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.
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.

Per serving:	203 calories (42% calories from fat), 24 g protein, 10 g total fat (1.7 g saturated fat), 6 g carbohydrates, 1 g dietary fiber, 41 mg cholesterol, 110 mg sodium
Diabetic exchanges:	3 lean protein, 1/2 carbohydrate (1 vegetable)

South American Potato Salad

(Makes 6 servings)

1 1/4	pounds (600 g) small red potatoes
1/4	cup (113 g) Spanish onions, minced
1	red bell pepper, seeded and diced
1	yellow bell pepper, seeded and diced
1	jalapeño pepper, seeded and minced
2	large cloves garlic, minced
2	tablespoons (30 ml) capers
3	tablespoons (45 ml) red wine vinegar
3	tablespoons (45 ml) olive oil
2	ounces (60 g) low fat feta cheese, crumbled
2	whites of hard boiled eggs, chopped
3	tablespoons (21 g) chopped fresh cilantro, chopped
2	tablespoons (30 ml) sliced black olives, optional for garnish

Boil the potatoes in simmering salted water until cooked through, 15-20 minutes, depending on size. Drain and cool. When cool, quarter or slice into bite sized pieces. Place into a bowl.
Combine the potatoes with the red onion, bell peppers, jalapeño, garlic, capers, vinegar, olive oil, cheese, egg whites, and cilantro. Refrigerate until ready to serve. Garnish with olives if desired.

Per serving:	76 calories (40% calories from fat), 5 g protein, 8 g total fat (1.6 g saturated fat), 22 g carbohydrates, 3 g dietary fiber, 3 mg cholesterol, 356 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (1 bread/starch, 1 vegetable), 1 1/2 fat

Corn on the Cob with Lime and Chili

(Makes 6 servings)

6	ears fresh corn on the cob, husked
	refrigerated butter-flavored spray
	juice of 1 lime
1/2	teaspoon (2.5 ml) chili powder

Boil the corn in salted simmering water for 3 minutes. Remove from the water. Spray with butter flavored spray. Drizzle with lime juice and dust with chili powder.
Or, place each ear of corn on a sheet of aluminum foil, spray with butter flavored spay, drizzle with lime juice and chili powder. Wrap each ear in the foil. Grill for 10 minutes, turning every few minutes for even cooking. Remove the foil before serving.

Per serving:	79 calories (11% calories from fat), 3 g protein, 1 g total fat (0.2 g saturated fat), 18 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 16 mg sodium
Diabetic exchanges:	1 carbohydrate (bead/starch)

Papaya with Strawberries and Lime

(Makes 6 servings)

2	ripe papayas
6	large fresh strawberries
1 1/2	cups fat-free, no-sugar-added lemon sorbet
1	lime, cut into 6 slices

Crosswise slice each papaya into three pieces. Remove and discard the seeds. Place a papaya piece on each of 6 dessert plates.
Slice the strawberries and place in the papaya. Top each with 1/4 cup scoop of sorbet and add a lime slice. Serve cold.

Per serving:	90 calories (0 calories from fat), 1 g protein, 0 total fat (0 saturated fat), 24 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 6 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (1/2 bread/starch, 1 fruit)

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