INGREDIENTS
• 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
DIRECTIONS
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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