1 large tomato, cored and diced
1 pint (1 1/2 cups) yellow cherry tomatoes, diced
2 tablespoons cilantro, chopped
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 red onion, chopped
1 clove garlic, minced
2 pounds (3/4 inch thick) salmon fillets or swordfish steaks
Lime wedges, for garnish
Mix tomato, cherry tomatoes, cilantro, ginger preserves, 1/2 teaspoon salt, and jalapeño pepper in medium bowl.
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.
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.