Sautéed Swordfish with Cherry Salsa

6 servings


  • For the Salsa:
  • 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 chili peppers
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • For the Swordfish:
  • 3 to 4 tablespoons Crisco vegetable oil
  • 1 1/2 pounds fresh swordfish, cut into 6 portions about 1 inch thick
  • Salt and pepper to taste
  • Fresh lemon slices for garnish (optional)


For the Salsa: Combine salsa ingredients in food processor; blend for one to two minutes, or until salsa is slightly chunky.

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

Cook on one side for five to seven minutes; turn and cook eight minutes longer, or until done. Swordfish is done when slightly firm to the touch.

Place swordfish on serving plates, topping each slice with a few tablespoons of salsa.

Garnish with fresh lemon slices, if desired.

Recipe reprinted by permission of Smucker's. All rights reserved.

RecID 7103

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