Fresh summer cherries have made their much awaited appearance; giant firm ripe dark red cherries that crack when you bite them. My grandfather had a cherry tree in the tiny backyard of his home in New Jersey and his bounty included bowls of the most delicious cherries as well as bushes of basil, tomatoes, zucchini, eggplant, lettuce, cucumbers, and grapes for wine.
My Bing Cherry Salsa is a favorite topping for grilled fish, shrimp, salmon, pork tenderloin, sliced chicken breast, boneless skinless thighs, turkey tenderloin, or even thinly sliced skirt or flank steak.
My favorite pairing of all is with grilled swordfish. Here in Hillsboro Beach we have the luxury of fresh from the boat availability. We occasionally have the treat of 'pumpkin' swordfish when the school has feasted on shrimp that have turned the flesh a beautiful shade of coral.
- Two 6-ounce portions swordfish, or any other fish you'd like since the fish is cooked separately
- 1 cup fresh cherries, pitted and cut into quarters
- 2 teaspoons very finely minced shallot
- 1 tablespoon aged balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 6 large basil leaves, rolled and cut into fine chiffonade
- Preheat grill or grill pan to smoking hot.
- Combine the cherries, shallot, vinegar, olive oil, salt and pepper, in a small bowl. Toss with the basil and set aside.
- Brush both sides of each piece of fish with olive oil and season with salt and pepper. Arrange on the hot grill and cook undisturbed for 4 to 5 minutes per side until cooked through.
- Remove to plates and top with the cherry salsa.