Sautéed Swordfish with Cherry Salsa

Salsa
1/2 cup Smucker's Cherry Preserves
1/2 cup coarsely chopped onions
1 cup coarsely chopped red bell peppers
1 cup coarsely chopped green bell peppers
2 cups coarsely chopped fresh tomatoes
1/4 cup minced jalapeno or other hot chili peppers
1 teaspoon hot pepper sauce
1/2 teaspoon salt

Swordfish
3-4 tablespoons CRISCO® vegetable oil
1-1/2 pounds fresh swordfish, cut into 6 portions about 1-inch thick
Salt and pepper to taste

Combine salsa ingredients in food processor; blend for one to two minutes, or until salsa is slightly chunky.

Heat oil in heavy cast iron or nonstick skillet over medium-high heat. Lightly season swordfish with salt and pepper; place in skillet.

Cook on one side for five to seven minutes; turn and cook eight minutes longer, or until done. Swordfish is done when slightly firm to the touch.

Place swordfish on serving plates, topping each slice with a few tablespoons of salsa.

Garnish with fresh lemon slices, if desired.

Makes six servings.