To make this tangy, colorful, yummy dish, prepare the marinade with
1/4 cup orange or tangerine juice, 2 tablespoons vegetable oil, 4 teaspoons minced garlic and ginger root, 1/2 teaspoon grated orange or tangerine peel, and one teaspoon of salt, all mixed in a big bowl. Toss in the fish cubes and chill covered for 1 hour.
To make about 2 1/2 cups of Salsa, you need:
2 large oranges, peeled, pith removed and diced (1 1/2 cups)
1 large cup seeded and diced tomato
1/2 cup minced red onion with garlic and ginger root
1 teaspoon grated orange peel
1/2 jalapeño chili pepper, minced fine
Combine all ingredients in a bowl, mix well, adding salt to taste, cover and leave to Chill. Stir in one tablespoon minced fresh cilantro just before serving.
After an hour, pat dry the fish and thread it onto 4 skewers. Arrange the skewers on a broiler pan and broil under a preheated broiler 4 inches from the heat for 2-3 minutes on each side, or until firm.
Serve with the salsa.
Each serving contains:
5 grams of fat;
61 milligrams of cholesterol;
2 grams of dietary fiber;
55 milligrams vitamin C.