 |
|
|
|
|
|
Sauteed Swordfish With Cherry Salsa Recipe
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 chile 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
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. Yield: 6 Servings - 4 cups salsa.
Show Reviews (0)
|
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|