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Grilled Seafood & Firecracker Salsa
Courtesy of National Cherry Institute
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
Marinate: 4 Hr.
What you need:
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1-1/2 lb. seafood steaks (such as salmon, swordfish, tuna)
1/2 c. dried tart cherries
1/2 c. cherry preserves
2 Tbsp. red wine vinegar
1/2 c. chopped red onion
1/2 c. chopped yellow bell pepper
1/4 c.chopped jalapeno peppers (approximately 2 medium)
1 to 2 Tbsp. chopped fresh cilantro
1 tsp. lime or lemon juice
What to do:
1. 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, jalapeno peppers, cilantro and lime juice. Refrigerate, covered, 3 to 4 hrs. or overnight. Serve with grilled swordfish or tuna. It's also excellent as a topping for hamburgers.
3. To grill fish lightly brush the fish with oil to prevent sticking. Fish 1" thick or less should be place 2-4" from coals; thicker pieces 5-6" away. Baste frequently with oil or butter. Cook 10 minutes per inch of thickness measured at the thickest point.
Serve with:
Mixed Green Salad

Grilled Garlic Bread

Lemon Meringue Pie
Wine pairings:
Riesling/Rhine, Chardonnay, Pinot Grigio
Nutritional information:
Calories: 370;   Calories From Fat: 15;   Total Fat: 6g;   Saturated Fat: 1g;   Cholesterol: 89mg;   Total Carbs: 44g;   Fiber: 2g;   Protein: 35g;   Sodium: 134mg;  
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