Sauteed Swordfish With Cherry Salsa Recipe

1/2 Cup Smucker's Cherry Preserves

1/2 Cup coarsely chopped onions

1 Cup coarsely chopped red bell peppers

1 Cup coarsely chopped green bell peppers

2 Cups coarsely chopped fresh tomatoes

1/4 Cup minced jalapeno or other hot chile peppers

1 Teaspoon hot pepper sauce

1/2 Teaspoon salt

Swordfish

3-4 Tablespoons vegetable oil

1-1/2 Pounds fresh swordfish, cut into 6 portions about 1" thick

Salt & pepper to taste

Combine all salsa ingredients in food processor; blend for 1-2 minutes, or until salsa is slightly chunky. Season with pepper, additional hot pepper sauce, and/or additional salt, if desired.

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

5-7 minutes; turn and cook

8 minutes longer, or until done. Swordfish is done when slightly firm to the touch.

Place swordfish on 7 individual serving plates; top each with a few tablespoons of salsa.

Servings - 4