Sautéed Swordfish with Cherry Salsa

Prep Time:15 min
Cook Time:15 min
Yeild:6 servings

INGREDIENTS:

  • SALSA
  • 1/2 cup Smucker's® Cherry Preserves
  • 1/2 cup coarsely chopped onion
  • 1 cup coarsely chopped red bell pepper
  • 1 cup coarsely chopped green bell pepper
  • 2 cups coarsely chopped fresh tomatoes
  • 1/4 cup minced jalapeno or other hot chili pepper
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • SWORDFISH
  • 3 to 4 tablespoons Crisco® Pure Vegetable Oil
  • 1 1/2 pounds fresh swordfish, cut into 6 portions about 1-inch thick
  • Salt and pepper to taste

PREPARATION DIRECTIONS:

  1. 1.
    COMBINE salsa ingredients in food processor; blend 1 to 2 minutes, or until salsa is slightly chunky.

  2. 2.
    HEAT oil in heavy cast iron or nonstick skillet over medium-high heat. Lightly season swordfish with salt and pepper; place in skillet.

  3. 3.
    COOK on one side for 5 to 7 minutes; turn and cook 8 minutes longer, or until done. Swordfish is done when slightly firm to the touch.

  4. 4.
    PLACE swordfish on serving plates, topping each slice with a few tablespoons of salsa. Garnish with fresh lemon slices, if desired.
Sautéed Swordfish with Cherry Salsa