Gluten Free Oven Baked Swordfish with Cherry Chipotle Salsa Recipe
Servings: 6 peopleq
Calories: 292kcal
Ingredients
- 1 (13.5 ounce) jar natural Bordeaux maraschino cherries or 2 cups frozen dark sweet cherries, thawed
- 1 clove garlic minced
- ¼ cup red onion roughly chopped
- 1 gluten free chipotle in adobo sauce pepper
- ¼ cup cilantro leaves
- 1 lime juiced
- 1½ teaspoons ground cumin
- ¾ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 6 swordfish fillets 4–6 ounces each and about 1 inch thick
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400 degrees.
- First, make the salsa. Drain the cherries and remove the stems. Dry on paper towels. Place the garlic and red onion in a food processor and pulse to chop. Add the chipotle in adobo, cilantro leaves, and lime juice. Pulse to combine. Add the cherries and pulse just until the cherries are roughly chopped. Place in a small serving dish and reserve.
- Combine the ground cumin with the salt and pepper in a small bowl. Brush the fish fillets on both sides with the olive oil. Sprinkle the seasoning mixture on both sides of each fillet. Place on a baking sheet and cook for 8–10 minutes.
- Top the fillets with a bit of salsa and serve the rest on the side.
Nutrition
Calories: 292kcal | Carbohydrates: 1g | Protein: 33g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 471mg | Potassium: 729mg | Vitamin A: 290IU | Vitamin C: 1.1mg | Calcium: 13mg | Iron: 1mg