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Ingredients
| swordfish: 4 pieces |
| sweet cherries: 1/2 cup |
| raspberry vinegar: 2 tsp |
| water: 1 tsp |
| onions - red (chopped): 1/3 cup |
| olive oil: 1 tsp |
| granulated sugar: 1/2 tsp |
| dried thyme (ground): 1/2 tsp |
| black pepper: 1/4 tsp (& paprika) |
| olive oil: 1 tsp |
| balsamic vinegar: 1 tsp |
Fish with cherry relish
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Thaw swordfish, if frozen. Rinse swordfish; pat dry. Set aside.
2. For the relish, in a small bowl stir together the cherries, the 2 tablespoons vinegar, and water; set aside. In a small saucepan cook the onion in 1 teaspoon olive oil until tender. Stir in cherry mixture, sugar, and hot pepper sauce. Keep warm over low heat until serving time, stirring occasionally.
3. In a small bowl stir together thyme, paprika, black pepper, onion powder, and ground red pepper. Combine 1 teaspoon olive oil and the 1 teaspoon vinegar. Lightly brush both sides of swordfish with the oil mixture. Rub the herb mixture onto both sides of the swordfish.
4. Spray a cold grill rack with nonstick coating. Grill swordfish on the sprayed rack of an uncovered grill directly over medium coals for 6 to 9 minutes or until swordfish flakes easily when tested with a fork, turning once. (Or, spray the unheated rack of a broiler pan with nonstick spray coating. Place the swordfish on the rack. Broil 4 inches from the heat for 6 to 9 minutes or until swordfish flakes easily when tested with a fork.) Serve with relish. Makes 4 servings.