Ingredients

• 4  fresh or frozen swordfish steaks, 3/4 inch thick (about 1-1/4 pounds total)
• 1/2  cup dried tart cherries, snipped
• 2  tablespoons raspberry vinegar, balsamic vinegar, or white wine vinegar
• 1  tablespoon water
• 1/3  cup chopped red onion
• 1  teaspoon olive oil
• 1/2  teaspoons sugar
•   Dash bottled hot pepper sauce
• 1/2  teaspoon dried thyme, crushed
• 1/4  teaspoon paprika
• 1/4  teaspoon black pepper
• 1/8  teaspoon onion powder
• 1/8  teaspoon ground red pepper
• 1  teaspoon olive oil
• 1  teaspoon raspberry vinegar, balsamic vinegar, or white wine vinegar
•   Nonstick spray coating

Directions

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.