Grilled Seafood and Firecracker Salsa

Firecracker Salsa is also excellent as a topping for hamburgers.

Recipe Ingredients:

Firecracker Salsa:
1/2 cup dried tart cherries
1/2 cup cherry preserves
2 tablespoons red wine vinegar
1/2 cup chopped red onion
1/2 cup chopped yellow bell pepper
1/4 cup chopped jalapeño peppers (approximately 2 medium)
1 to 2 tablespoons chopped fresh cilantro
1 teaspoon lime or lemon juice

1 1/2 pounds seafood steaks (such as salmon, swordfish, tuna)
Light olive oil, as needed

Cooking Directions:

1. For Firecracker Salsa: Combine dried cherries, preserves and vinegar in a small microwave-safe bowl; mix well. Microwave on HIGH (100% power) 1 to 1 1/2 minutes, or until hot. Let stand 5 minutes.
2. Stir in red onion, yellow bell pepper, jalapeño peppers, cilantro and lime juice. Refrigerate, covered, 3 to 4 hours or overnight. Serve with grilled swordfish or tuna.
3. To grill fish lightly brush the fish with oil to prevent sticking. Fish 1-inch thick or less should be place 2 to 4-inch from coals; thicker pieces 5 to 6-inches away. Baste frequently with oil or butter. Cook 10 minutes per inch of thickness measured at the thickest point.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 370; Calories From Fat: 15; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 89mg; Total Carbs: 44g; Fiber: 2g; Protein: 35g; Sodium: 134mg.

Recipe and photograph courtesy of the National Cherry Institute.