Swordfish With Cherry Relish

Swordfish With Cherry Relish

By making the relish a day ahead, you save time and allow the flavors to blend. Recipe from the Better Homes and Gardens® New Diabetic Cookbook, ©1999 by Meredith Corporation, Des Moines, IA.

• 4 (about 1-1/4 pounds) fresh or frozen swordfish steaks,
• 3/4-inch thick*
• 1/2 cup dried tart cherries, snipped
• 2 Tbsp raspberry vinegar, balsamic vinegar, or white wine

vinegar

• 1 Tbsp water
• 1/3 cup chopped red onion
• 1 tsp olive oil
• 1-1/2 tsp sugar

Dash bottled hot pepper sauce

• 1/2 tsp dried thyme, crushed
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1/8 tsp onion powder
• 1/8 tsp ground red pepper
• 1 tsp olive oil
• 1 tsp raspberry, vinegar, balsamic vinegar, or white wine
• vinegar
• Nonstick spray coating

*If swordfish is unavailable, or if you prefer a different fish, try halibut, tuna, or any other firm-fleshed fish.

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

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.

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.

To grill fish: 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. To broil fish: 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.

Per Serving (with 2 Tbsp relish): 254 Cal; 8 g Total Fat (2 g Sat Fat); 16 g Carb; 56 mg Cholesterol; 128 mg Sodium; 29 g Protein; 1 g Fiber. Exchanges: 4 Lean Meat; 1 Fruit; 2 Fat.

Swordfish With Cherry Relish