Sauteed Swordfish With Cherry Salsa
Ingredients:
Salsa
1/2 Cup Smucker’s Cherry Preserves
1/2 Cup coarsely chopped onions
1 Cup coarsely chopped red bell peppers
1 Cup coarsely chopped green bell peppers
2 Cups coarsely chopped fresh tomatoes
1/4 Cup minced jalapeno or other hot chili peppers
1 Teaspoon hot pepper sauce
1/2 Teaspoon salt
Swordfish
3-4 Tablespoons vegetable oil
1-1/2 Pounds fresh swordfish, cut into 6 portions about 1″ thick
Salt & pepper to taste
Methods:
Combine all salsa ingredients in food processor blend for 1-2 minutes, or until salsa is slightly chunky. Season with pepper, additional hot pepper sauce, and/or additional salt, if desired.Heat oil in heavy cast iron or nonstick skillet over medium-high heat.Lightly season swordfish with salt and pepper place in skillet.
Cook on one side for 5-7 minutes turn and cook 8 minutes longer, or until done.Swordfish is done when slightly firm to the touch.Place swordfish on 7 individual serving plates top each with a few tablespoons of salsa.Garnish with fresh lemon slices, if desired.
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