Fish with Cherry Relish

This tart and tangy dried cherry relish is served with grilled herb rubbed swordfish.

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5.0 by 2 people

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  • Makes: 4 servings
  • Makes: serving with about 2 tablespoons relish
  • Prep: 20 mins
  • Grill: 6 mins

Fish with Cherry Relish

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5.0 by 2 people

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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.
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Nutrition Facts (Fish with Cherry Relish)

  • Per serving:
  • 254 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 56 mg chol. ,
  • 128 mg sodium ,
  • 16 g carb. ,
  • 1 g fiber ,
  • 29 g pro.
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