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Ingredients

• 4   fresh or frozen swordfish steaks, 3/4 inch thick (about 1-1/4 pounds total)
• 1/2 cup  dried tart cherries, snipped
• 2 tablespoons  raspberry vinegar, balsamic vinegar, or white wine vinegar
• 1 tablespoon  water
• 1/3 cup  chopped red onion
• 1 teaspoon  olive oil
• 1/2 teaspoons  sugar
• Dash  bottled hot pepper sauce
• 1/2 teaspoon  dried thyme, crushed
• 1/4 teaspoon  paprika
• 1/4 teaspoon  black pepper
• 1/8 teaspoon  onion powder
• 1/8 teaspoon  ground red pepper
• 1 teaspoon  olive oil
• 1 teaspoon  raspberry vinegar, balsamic vinegar, or white wine vinegar
•   Nonstick spray coating

Description

This Tart And Tangy Dried Cherry Relish Is Served With Grilled Herb Rubbed Swordfish.

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