Cherries. More Cherries. I cannot get enough CHERRIES! Cherries are a fabulous addition to savory dishes and paired with several meats and fish, especially pork and duck. This week, I am featuring the gorgeous cherries from Whole Foods (plus, a giveaway!) and I could not resist swordfish and cherries!
Swordfish is a firm and delicious fish with a meaty texture making it a great fish for grilling and partners beautifully with a spicy, chunky salsa. The cooking time on swordfish is not that long, depending on the thickness, about 10 minutes all in and you can grill it outdoors or in a grill pan. I wanted to highlight the cherries and the tomatoes so the spice comes from my beloved Vietnamese Garlic Chili Sauce – it gave me heat without the actual chili peppers but do as you will – fresh chili peppers will work great!
Take full advantage this summer of the cherries on offer from Whole Foods and incorporate them into some savory dishes – it’s a different way to fall in love with cherries over and over again!
Happy Cherry Week! How do you like your cherries?
Ingredients (2 servings):
- 2 swordfish steak (approximately 3/4 pounds each)
- 1 – 2 tablespoons of Olive Oil
- 1 to 1 1/2 cups of stemmed and pitted fresh cherries – chopped
- 2 cups of heirloom grape tomatoes – halved or quartered
- 6 green onions – white and light green portions chopped
- 2 teaspoons garlic chili sauce or 1 – 2 of your favorite fresh chili peppers seeded and chopped
- juice of half of lime (you can use a full lime – test and taste)
- salt and pepper
Toss chopped cherries, tomatoes, and green onions. Add lime juice and toss lightly. Add the garlic chili sauce to your level of preference for heat. Add salt and pepper to taste. Allow to sit for about an hour for the flavors to marry. Can even be prepared the evening before and kept in the refrigerator. Lightly brush the swordfish steaks with olive oil and salt and pepper both sides. Heat grill pan over high heat and add rest of olive oil to the pan to heat. When the pan is hot, grill the swordfish – approximately 6 minutes on one side and 4 minutes on the other side or until done. Fish should be firm and juicy and flesh will go white. Allow swordfish to cool slightly and serve with salsa on top. Enjoy!
** Thank you so much to Whole Foods for providing the cherries for CHERRY WEEK!