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Grilled Fish with Two-Tomato Salsa


TORONTO..........LONDON............KARACHI...........NEW DELHI............TOKYO........KUALA LUMPUR


1 large tomato, cored and diced
1 pint yellow cherry tomatoes, diced (1 1/2 cups)
2 tablespoons. chopped cilantro
1 tablespoon ginger preserves, chopped
3/4 teaspoon salt, divided
1 jalapeño pepper, seeded and minced
1/4 cup olive oil
Juice and grated rind of 1 lime
1/2 cup chopped red onion
1 clove garlic, minced
2 pounds (3/4" thick) salmon fillets or swordfish steaks
Lime wedges for garnish


1. Mix tomato, cherry tomatoes, cilantro, ginger preserves, 1/2 teaspoon salt, and jalapeño pepper in medium bowl.

2. In a small measuring cup, combine olive oil, lime juice and rind, onion, and garlic. Place fish in 9" square glass baking dish. Pour half of the oil mixture over the fish, turning to coat; marinate 1 to 2 hours. Stir remaining mixture into tomatoes.

3. Sprinkle fish with 1/4 teaspoon salt. Broil or grill fish 3 to 5 minutes per side until cooked through. Serve with salsa and lime wedges.

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