Instructions: To make the Salsa: Combine the peanuts, tomatoes, scallions, lemon juice, garlic, jalapeno, 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, jalapeno, 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.

This recipe yields 6 servings.

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