• 2 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw swordfish, if frozen. Rinse swordfish; pat dry. Set aside.

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

254 calories; 8 g total fat; 2 g saturated fat; 56 mg cholesterol; 128 mg sodium. 16 g carbohydrates; 1 g fiber; 29 g protein; 680 IU vitamin a; 2 mg vitamin c; 10 mg calcium; 2 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
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  • 1 star values: 0